Description
This White Chocolate Coconut Bundt Cake is an indulgent delight, perfect for any occasion.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) salt
- ½ cup (125 g) canned coconut milk, stirred
- ½ cup (120 g) buttermilk, at room temperature
- 1 tablespoon (16 g) coconut emulsion or extract
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (226 g) unsalted butter, at room temperature
- 4 ounces white chocolate, melted
- 3 eggs, at room temperature
- 2 egg whites, at room temperature
- ½ cup (113 g) unsalted butter (for frosting), slightly cold
- 4 ounces cream cheese
- 2 ½ cups (312.5 g) powdered sugar, sifted
- 1 teaspoon (5.3 g) coconut emulsion
- Pinch of salt
- 1 cup (95 g) sweetened shredded coconut
- 1 cup (95 g) toasted coconut
- 1 cup toffee baking bits
Instructions
- Begin by preheating your oven to 325°F (163°C). Properly greasing your bundt pan is crucial; use a good amount of butter or non-stick spray, coating thoroughly. Then, dust the inside of the pan with sugar, making sure to cover all parts. This will contribute to the sweet crust and help the cake release easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed. This step ensures that your leavening agent is well-incorporated throughout the flour, leading to a perfectly risen cake.
- In a separate large mixing bowl, combine the canned coconut milk, buttermilk, and coconut emulsion. Stir until well-mixed to create a creamy texture that will enhance the cake’s flavor and moisture.
- Using a stand or hand mixer, cream the room-temperature butter with the granulated sugar on medium speed for about 2 to 3 minutes, or until it becomes light and fluffy. This aeration process is vital, contributing to the cake’s texture and rise.
- Next, incorporate the melted white chocolate, mixing until evenly combined. Then, add the eggs and egg whites one at a time, making sure to scrape down the sides of the bowl between additions for thorough mixing.
- Start adding the dry ingredient mixture and the coconut milk mixture alternately, beginning and ending with the dry ingredients. Mix until just combined — be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared bundt pan. Before baking, sprinkle the top with toasted coconut and toffee baking bits for an extra layer of flavor and texture.
- Place your bundt pan in the preheated oven and bake for 50 to 55 minutes. Use a toothpick to check for doneness; it should come out with a few moist crumbs attached. If it comes out wet, continue baking for a few more minutes as needed.
- Once baked, allow the cake to cool in the pan for about 1 hour. After cooling, carefully invert it onto a serving plate. This step requires gentle handling to maintain the cake’s shape.
- For the delicious coconut cream cheese buttercream frosting, beat the slightly cold butter with cream cheese for approximately 2 minutes until well-combined and fluffy. Gradually add the sifted powdered sugar, followed by the coconut emulsion and a pinch of salt. Beat until the frosting is light and fluffy, ready for spreading.
- Once the cake has completely cooled, frost the top with the prepared coconut cream cheese buttercream. For added decoration, sprinkle shredded coconut over the frosting for both taste and visual appeal.
Notes
Make sure to not overmix the batter once the flour is added; this is key for avoiding a dense texture in your cake. Instead of flour, dust the bundt pan with sugar, which helps create a sweet crust and ensures the cake releases easily. This bundt cake actually tastes even better the next day as the flavors have more time to develop. Leftover slices can be frozen for up to two months, making this a perfect make-ahead dessert.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 190 mg
- Protein: 5 g