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
Scale
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.
