White Chocolate Coconut Bundt Cake

Why You’ll Love This Recipe

This bundt cake combines the tropical flavors of coconut with the sweetness of white chocolate, resulting in a moist and tender crumb. The addition of toffee bits and toasted coconut provides a delightful texture contrast, while the cream cheese buttercream adds a rich and creamy finish. It's a perfect dessert for special occasions or a sweet treat to enjoy any time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Coconut Cake

• 3 cups (360 g) all-purpose flour

• 2 teaspoons (8 g) baking powder

• 1 teaspoon (6 g) salt

• ½ cup (125 g) canned coconut milk, mixed before measuring

• 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

For the Coconut Buttercream

• ½ cup (113 g) unsalted butter, slightly cold

• 4 ounces cream cheese

• 2 ½ cups (312.5 g) powdered sugar, measured then sifted

• 1 teaspoon (5.3 g) coconut emulsion

• Pinch of salt

Garnish

• 1 cup (95 g) sweetened shredded coconut

• 1 cup (95 g) toasted coconut

• 1 cup toffee baking bits

Directions

1. Preheat your oven to 325°F (163°C). Spray a 12-cup bundt pan with nonstick spray and dust with granulated sugar. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a small bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.

4. In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.

5. Add the melted white chocolate, mixing until combined.

6. Add the eggs and egg whites one at a time, beating well after each addition.

7. With the mixer on low speed, add the flour mixture in three additions, alternating with the coconut mixture, beginning and ending with the flour mixture. Mix until just combined.

8. Pour the batter into the prepared bundt pan.

9. Sprinkle the bottom of the cake (which will become the top) with toasted coconut and toffee bits.

10. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

11. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

12. Once cooled, spread or pipe the coconut buttercream over the top of the cake.

13. Sprinkle with shredded coconut and toasted coconut.

Servings and Timing

• Servings: 12–16

• Prep Time: 30 minutes

• Bake Time: 50–55 minutes

• Cooling Time: 1 hour

• Total Time: 2 hours 25 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use dairy-free butter and coconut milk.

• Nut-Free: Omit the toffee bits if you have nut allergies.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: For longer storage, refrigerate the cake for up to 1 week. Bring to room temperature before serving.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

How can I make this cake ahead of time?

You can bake and cool the cake a day in advance. Wrap it tightly in plastic wrap and store at room temperature. Frost before serving.

Can I use sweetened shredded coconut in the cake batter?

Yes, sweetened shredded coconut can be used in the batter for added sweetness and texture.

Is there a substitute for coconut emulsion?

Coconut extract can be used as a substitute for coconut emulsion.

Can I use a different type of chocolate?

While white chocolate is recommended, you can experiment with milk or dark chocolate for a different flavor profile.

How do I ensure the cake doesn't stick to the bundt pan?

Thoroughly grease the bundt pan with nonstick spray and dust with granulated sugar to help prevent sticking.

Can I make this cake in a different pan?

Yes, you can use a 9x13-inch baking pan, but adjust the baking time accordingly.

How do I toast coconut at home?

Spread shredded coconut in a single layer on a baking sheet and bake at 350°F (177°C) for 5–7 minutes, stirring occasionally, until golden brown.

Can I use store-bought frosting?

While homemade frosting is recommended, store-bought cream cheese frosting can be used as a shortcut.

How do I prevent the cake from overbaking?

Check the cake for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, the cake is done.

Can I add nuts to the cake?

Yes, chopped macadamia nuts or pecans can be added to the batter for added texture and flavor.

Conclusion

This White Chocolate Coconut Bundt Cake offers a delightful combination of tropical flavors and rich textures. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Its moist crumb, creamy buttercream, and crunchy garnish make it a standout dessert that's both delicious and visually appealing.