Description

The White Chocolate Coconut Bundt Cake is a moist and fluffy dessert that combines luscious white chocolate with delicate shredded coconut, delivering a decadent tropical flavor. Perfect for special occasions or everyday enjoyment, this elegant yet simple cake offers a tender crumb with a balanced sweetness and tropical aroma that pleases both the eyes and the palate.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free version)
2 teaspoons baking powder
1 cup shredded coconut (sweetened or unsweetened)
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 ½ cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice/vinegar)

Add-ins

1 cup white chocolate chips or chopped white chocolate

Instructions

Prepare Your Pan and Ingredients: Grease the bundt pan thoroughly with butter or non-stick spray and lightly dust it with flour to help the cake release easily after baking. Preheat your oven to 350°F (175°C) to ensure it is perfectly hot when the batter is ready.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, shredded coconut, and salt to ensure even distribution of leavening agents and coconut throughout the batter.
Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and sugar together until light and fluffy, which is crucial for building volume and achieving a tender crumb in your cake.
Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition, then blend in the vanilla extract to deepen the cake’s flavor.
Incorporate the Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and keep the cake light.
Fold in White Chocolate: Gently fold in the white chocolate chips or chopped white chocolate, ensuring they are evenly distributed without deflating the batter.
Bake and Cool: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

Use room temperature ingredients like butter, eggs, and buttermilk for a smoother batter and even baking.
Do not overmix the batter to keep the cake light and airy, avoiding a dense texture.
Opt for high-quality white chocolate for richer flavor and better texture.
Lightly toast shredded coconut before mixing it in to enhance the coconut flavor.
Check cake doneness 5-10 minutes before the recommended bake time as oven temperatures may vary.
For a vegan version, substitute dairy-free white chocolate, use coconut oil instead of butter, and a flaxseed egg substitute.
To make it gluten-free, replace the all-purpose flour with a gluten-free baking blend containing xanthan gum.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Freeze tightly wrapped cake for up to 3 months; thaw overnight in the refrigerator.
Reheat slices in the microwave for 15-20 seconds to restore softness and melty chocolate.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 350 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 85 mg

Keywords: white chocolate cake, coconut bundt cake, tropical dessert, gluten-free cake, bundt cake