White Chocolate Layer Cake:

Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 4 large eggs
• 1 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup milk

For the White Chocolate Cream Filling:

• 8 oz (225 g) white chocolate, chopped
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (optional, to taste)

For the Frosting and Decoration:

• 1 cup whipped cream
• 1/2 cup grated or curled white chocolate
• 1/4 cup shredded coconut (optional)

Instructions:

1. Make the Sponge Cake:

• Preheat your oven to 350°F (175°C).
• Grease and line two 8-inch (20 cm) round cake pans.
• Sift the flour and baking powder together.
• In a mixing bowl, beat the eggs and sugar on high speed until pale and thick (about 5-7 minutes).
• Gently fold in the melted butter, vanilla extract, and sifted flour mixture, alternating with the milk. Be careful not to overmix.
• Divide the batter between the two pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
• Let the cakes cool completely.

2. Prepare the White Chocolate Cream Filling:

• Heat 1/2 cup of the heavy cream in a saucepan over medium heat until it begins to simmer.
• Remove from heat and pour the hot cream over the chopped white chocolate in a bowl.
• Stir until the chocolate is