Description
This Delicious White Chocolate Coconut Bundt Cake is a moist, flavorful dessert featuring the tropical richness of coconut milk and coconut emulsion, combined with smooth white chocolate and a tender crumb. Topped with toasted coconut, toffee bits, and a creamy coconut cream cheese buttercream frosting, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) salt
Wet Ingredients
- 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
Frosting
- ½ cup (113 g) unsalted butter, 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
Toppings
- 1 cup (95 g) sweetened shredded coconut
- 1 cup (95 g) toasted coconut
- 1 cup toffee baking bits
Instructions
- Preheat and prepare pan. Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly with butter or non-stick spray, then dust with sugar to ensure a sweet crust and easy release.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure even leavening.
- Combine wet ingredients. In a large bowl, mix the canned coconut milk, buttermilk, and coconut emulsion until smooth and creamy.
- Cream butter and sugar. Using a stand or hand mixer, beat the room-temperature butter and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy, creating aeration for a tender cake.
- Add chocolate and eggs. Mix in the melted white chocolate until combined. Add eggs and egg whites one at a time, mixing well and scraping down the bowl sides between additions for uniform batter.
- Alternately add dry and wet mixtures. Add the dry ingredients and the coconut milk mixture alternately to the batter, starting and ending with the dry ingredients. Mix gently until just combined to avoid a dense texture.
- Prepare batter for baking. Pour the batter into the prepared bundt pan. Evenly sprinkle toasted coconut and toffee baking bits over the top to add flavor and texture.
- Bake the cake. Place the pan in the preheated oven and bake for 50 to 55 minutes. Test doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Cool the cake. Allow the cake to cool in the pan for about 1 hour, then carefully invert onto a serving plate to preserve its shape.
- Make the frosting. Beat the cold unsalted butter with cream cheese for 2 minutes until fluffy. Gradually mix in sifted powdered sugar, then add coconut emulsion and a pinch of salt. Continue beating until light and fluffy.
- Frost and decorate. Once the cake is completely cooled, spread the coconut cream cheese buttercream evenly on top. Sprinkle shredded coconut over the frosting for decoration and added coconut flavor.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter once combining wet and dry ingredients to keep the cake light and fluffy.
- To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, stirring occasionally.
- If toffee baking bits are unavailable, substitute with chopped nuts or white chocolate chips.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
