Description
A delightful White Chocolate Coconut Bundt Cake, rich in flavor and perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant coconut cream pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups butter (room temperature, 3 sticks)
- 2¾ cups sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 Tbsp coconut extract
- 1 (8-oz) container sour cream
- 1 (4-oz) white chocolate bar (finely chopped)
- ½ cup butter (softened)
- 1 (8-oz) package cream cheese
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1 (7-oz) package shredded coconut (toasted)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, coconut cream pudding mix, salt, and baking soda.
- In a large bowl, beat the butter and sugar together until fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and coconut extracts, then add the sour cream.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped white chocolate.
- Pour the batter into a greased bundt pan.
- Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for a while before transferring it to a wire rack.
- For the cream cheese frosting, beat softened butter and cream cheese together until smooth.
- Mix in vanilla extract and gradually add powdered sugar until fluffy.
- Once the cake is completely cool, frost the top and sprinkle with toasted shredded coconut.
Notes
For a stronger coconut flavor, substitute sour cream with coconut milk. Ensure the cake is completely cool before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg