Description
This white chocolate coconut bundt cake is a delightful dessert that combines the rich sweetness of white chocolate with the tropical flavor of coconut. It’s perfect for any occasion and easy to make!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup milk
- 1 cup sweetened shredded coconut
- 6 ounces white chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Fold in shredded coconut.
- Melt the white chocolate in a double boiler or microwave. Let it cool slightly.
- Gently fold the melted white chocolate into the batter.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Drizzle with white chocolate ganache and sprinkle with shredded coconut before serving.
Notes
- For a richer flavor, use full-fat milk.
- Make sure your butter is at room temperature for optimal creaming.
- Don’t overbake, or the cake will be dry.
- You can add a glaze made from powdered sugar, milk, and coconut extract.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g