White Chocolate Coconut Bundt Cake

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A Decadent Delight

There’s something magical about the combination of white chocolate and coconut, especially when brought together in a moist and beautifully presented bundt cake. Whether you’re a seasoned baker or just starting out, this White Chocolate Coconut Bundt Cake recipe is perfect for anyone looking to create a show-stopping dessert. From its rich, buttery texture to the luscious cream cheese frosting, this cake is a treat for all occasions.

Why You’ll Love This Recipe

This recipe is perfect for those who adore the tropical flavor of coconut paired with the creamy sweetness of white chocolate. It’s an ideal dessert for birthdays, holidays, or simply as a weekend indulgence. With its stunning presentation and irresistible flavor, it’s bound to become a favorite in your recipe collection.

Ingredients Breakdown

For the Cake:

  • Flour (1 1/2 cups): Provides the structure for the cake.
  • Baking powder (1/4 tsp): A mild leavening agent.
  • Salt (1/2 tsp): Enhances flavor.
  • Sugar (1 1/2 cups): Adds sweetness and moisture.
  • Butter (1/2 cup, softened): Creates a tender texture.
  • Eggs (3 large): Bind the ingredients and add richness.
  • Sour cream (1/2 cup): Keeps the cake moist and adds a slight tang.
  • Vanilla extract (1 tsp) & Coconut extract (1/2 tsp): Infuse the cake with flavor.
  • White chocolate chips (3/4 cup): Add pockets of creamy sweetness.
  • Sweetened coconut flakes (1 cup): For texture and flavor.

For the Frosting:

  • Butter (1/4 cup, softened): For a rich base.
  • Cream cheese (4 oz, softened): Adds creaminess and tang.
  • Vanilla extract (1/2 tsp) & Coconut extract (1/2 tsp): Enhance the frosting’s flavor.
  • Powdered sugar (1 3/4 cups): Sweetens and thickens.
  • Heavy cream (2 tbsp): Helps achieve the perfect consistency.
  • Sweetened coconut flakes (1 2/3 cups): A delightful finishing touch.

Equipment Needed

  • Bundt pan
  • Mixing bowls (large and small)
  • Whisk
  • Hand or stand mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons
  • Knife or cake tester

Step-by-Step Instructions

For the Cake:

  1. Prepare Your Oven and Pan: Preheat the oven to 350°F (175°C). Spray a bundt pan with cooking spray that contains flour to ensure an easy release.
  2. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. This step is crucial for a tender cake.
  4. Add the Wet Ingredients: Beat in the eggs, one at a time, until fully incorporated. Mix in the sour cream, vanilla extract, and coconut extract until smooth.
  5. Combine the Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips and sweetened coconut flakes.
  6. Bake: Pour the batter into the prepared bundt pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.
  7. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

For the Frosting:

  1. Blend the Base: Beat the softened cream cheese and butter until smooth.
  2. Add the Flavor: Mix in the vanilla extract, coconut extract, powdered sugar, and heavy cream. Beat until smooth and fluffy.
  3. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top. Press the sweetened coconut flakes onto the frosting for a beautiful finish.

Tips for Success

  • Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for easier mixing.
  • Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until just combined.
  • Check for Doneness: Use a knife or cake tester to ensure the cake is fully baked.

Variations and Swaps

  • Dark Chocolate Twist: Substitute white chocolate chips with dark or milk chocolate for a richer flavor.
  • Nutty Addition: Add 1/2 cup of chopped almonds or pecans for added texture.
  • Citrus Kick: Add 1 teaspoon of orange or lemon zest to the batter for a fresh twist.

How to Store Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Pairing Suggestions

  • Beverages: Pair with a cup of coffee, tea, or a glass of chilled milk for a delightful treat.
  • Toppings: Serve with fresh berries or a dollop of whipped cream for an extra indulgence.

Frequently Asked Questions

Can I freeze this cake? Yes! Wrap the cooled cake (without frosting) in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before frosting.

Can I use unsweetened coconut? You can, but the cake will be less sweet. Consider increasing the sugar slightly to compensate.

What if I don’t have a bundt pan? You can use a regular cake pan or loaf pan, but adjust the baking time accordingly.

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