There is nothing quite like a slice of the Delicious White Chocolate Coconut Bundt Cake Recipe to brighten up your day with its perfect harmony of tropical flavors and luscious sweetness. This cake brings together the creamy richness of white chocolate with the chewy, fragrant shredded coconut for a dessert that feels both indulgent and refreshingly light. Whether you’re celebrating a special occasion or just craving a slice of something truly comforting, this delightful bundt cake recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating the perfect balance of texture and flavor in your bundt cake. From the soft butter and coconut oil which add moistness to the crumb, to the bursts of white chocolate and coconut that bring delightful surprises in every bite, you’ll appreciate how these simple staples combine into something extraordinary.
- All-purpose flour: The foundation of your cake, providing structure and a tender crumb.
- Baking powder and baking soda: Two leavening agents that ensure your cake rises beautifully and stays light.
- Salt: Enhances the sweetness and balances the overall flavor.
- Unsalted butter: Adds richness and moisture for a luscious texture.
- Coconut oil: Provides subtle tropical aroma and extra moistness.
- Granulated sugar: Sweetens the cake and helps with browning for a golden crust.
- Large eggs: Bind ingredients together and contribute to a tender crumb.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Coconut extract (optional): Boosts the tropical vibe with delicate coconut notes.
- Canned coconut milk: Infuses moisture with creamy coconut flavor, perfect for keeping the cake soft.
- Sweetened shredded coconut: Adds chewy texture and bursts of tropical flavor.
- White chocolate chips: Melt into pockets of creamy sweetness throughout the cake.
- For the glaze – white chocolate chips: To create a luscious, smooth topping that ties everything together.
- Heavy cream: Blended with white chocolate to form a perfectly silky glaze.
- Toasted coconut flakes (optional): For a crunchy, nutty garnish that adds contrast and visual appeal.
- Extra white chocolate shavings: To decorate and enhance the dessert’s rich, indulgent look.
How to Make Delicious White Chocolate Coconut Bundt Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
First things first, preheat your oven to 350°F and give your 10-cup Bundt pan a thorough greasing and dusting with flour to ensure your cake releases smoothly after baking. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This mix will ensure even rising and consistency throughout your cake.
Step 2: Cream Butter, Coconut Oil, and Sugar
In a large mixing bowl, beat the softened butter, coconut oil, and granulated sugar until the mixture becomes light, fluffy, and pale. This process incorporates air into your batter, contributing to the cake’s tender crumb and fluffy texture, so don’t rush it!
Step 3: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Incorporating the eggs gradually helps build structure while maintaining moisture. Stir in the vanilla and coconut extracts to infuse that inviting aroma and tropical essence that define this recipe.
Step 4: Alternate Adding Dry Ingredients and Coconut Milk
Begin adding your flour mixture in three parts, alternating with the creamy coconut milk—start and end with the flour. This layering helps keep the batter smooth and prevents overmixing, which can make cakes tough. Stir just until combined to preserve a tender crumb.
Step 5: Fold in Coconut and White Chocolate Chips
Gently fold in the shredded coconut and white chocolate chips. These ingredients add texture and bursts of sweet, tropical flavor, making each bite uniquely delightful.
Step 6: Bake the Cake
Pour your batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 7: Prepare and Add the Glaze
While the cake cools, melt the white chocolate chips and heavy cream together in a microwave-safe bowl—heat in 20-second bursts, stirring in between, until smooth. Drizzle this luscious glaze over the cake once it is fully cooled, allowing it to cascade down the sides.
How to Serve Delicious White Chocolate Coconut Bundt Cake Recipe
Garnishes
To elevate your presentation, sprinkle toasted coconut flakes and extra white chocolate shavings over the glaze. These garnishes not only add crunch and texture but also bring visual sophistication, making your cake irresistible at first glance.
Side Dishes
Pair this indulgent cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra touch of creaminess. Fresh tropical fruits like mango or pineapple slices complement the coconut notes beautifully, adding a refreshing contrast.
Creative Ways to Present
Consider serving individual slices with a drizzle of passion fruit sauce or a sprinkle of toasted macadamia nuts for an unexpected burst of flavor and texture. You can even turn slices into mini trifle cups layered with coconut pudding and toasted nuts for a show-stopping dessert twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover slices in an airtight container at room temperature for up to three days or refrigerate for up to five days. This keeps the cake moist and flavorful while maintaining the glaze’s glossy finish.
Freezing
You can freeze the bundt cake either whole or in slices. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
For that freshly baked feel, warm individual slices gently in the microwave for about 15 seconds. This softens the cake and slightly melts the white chocolate chips inside for a comforting treat.
FAQs
Can I substitute the coconut milk with regular milk?
While regular milk can be used in a pinch, canned coconut milk adds an unmatched creaminess and tropical flavor that is key to this cake’s character. For best results, stick with coconut milk or buttermilk.
Is it necessary to use both butter and coconut oil?
Using both butter and coconut oil creates a perfect balance of richness and moisture with a subtle coconut aroma. You can use all butter or all coconut oil, but combining them yields the most tender and flavorful results.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Be sure it contains xanthan gum for structure, and follow package recommendations for best texture.
What is the best way to toast coconut flakes for garnish?
Spread the coconut flakes evenly on a baking sheet and toast in a 325°F oven for 5 to 10 minutes, stirring every 2 minutes, until golden brown. Watch carefully as they can burn quickly.
Can this cake be made vegan?
To make a vegan version, replace butter with vegan butter, use a plant-based milk such as full-fat coconut milk, and substitute eggs with flax eggs or another egg replacer. Keep in mind the texture and flavor may be slightly different but still delicious.
Final Thoughts
If you’re looking for a show-stopping dessert that combines the tropical charm of coconut with the creamy sweetness of white chocolate, this Delicious White Chocolate Coconut Bundt Cake Recipe is your next baking adventure. Its tender crumb, beautiful glaze, and delightful textures make it a favorite for any occasion. Trust me, once you make it, this cake will quickly become one of your go-to treats to share and enjoy with friends and family.
Print
Delicious White Chocolate Coconut Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Delicious White Chocolate Coconut Bundt Cake is a tropical-inspired dessert combining moist cake infused with coconut milk, shredded coconut, and white chocolate chips. Topped with a smooth white chocolate glaze and optional toasted coconut flakes, it’s perfect for special occasions or anytime you crave a sweet, luscious treat.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup coconut oil (or more butter)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup canned coconut milk (or buttermilk)
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
For the glaze:
- ½ cup white chocolate chips
- 2 tablespoons heavy cream
For garnish:
- Toasted coconut flakes (optional)
- Extra white chocolate shavings
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter, oil, and sugar: In a large mixing bowl, beat together the softened butter, coconut oil, and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and optional coconut extract for enhanced flavor.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and the coconut milk to the wet ingredients in three additions, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in coconut and white chocolate: Gently fold in the sweetened shredded coconut and white chocolate chips to distribute them evenly throughout the batter.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes after baking. Then invert it onto a wire rack to cool completely before glazing.
- Make the glaze: In a microwave-safe bowl, melt the white chocolate chips with the heavy cream in 20-second intervals, stirring after each until the glaze is smooth and creamy.
- Glaze and garnish: Drizzle the white chocolate glaze over the cooled cake. Garnish with toasted coconut flakes and extra white chocolate shavings if desired for added texture and presentation.
Notes
- Ensure the cake is completely cooled before applying the glaze to prevent melting and sliding.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
