WHITE CHOCOLATE COCONUT BUNDT CAKE
Bundt cakes are such a festive dessert for your holiday table. This unmistakable cake shape paired with white chocolate and a tropical punch is sure to be a fan favorite!
INGREDIENTS
Bundt cake batter
2 sticks of unsalted room temperature butter
2 cups brown sugar
4 room-temperature eggs
3 teaspoons vanilla extract
2 teaspoons coconut extract
1/2 cup coconut cream
1/2 cup sour cream
one cup of melted white chocolate chips
one cup white chocolate chips
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup sweetened shredded coconut for batter and additional 2 cups for coating the outside of the cake
Icing
1 stick unsalted butter
1 8 oz package cream cheese
1 teaspoon coconut extract
1/4 cup coconut cream
1 cup powdered sugar
DIRECTIONS
Bundt cake batter
Preheat oven to 350 degrees
Coat bundt cake pan with baking spray
For approximately 2 minutes cream the butter and brown sugar
Add eggs one at a time and mix
Add in both the vanilla and coconut extract
Stir in the coconut cream and sour cream
Add in a cup of melted white chocolate and thoroughly mix
Sprinkle baking powder and salt to flour and mix
Stir dry ingredients to into the wet ingredients just enough to combine
Fold in the remaining white chocolate chips and shredded coconut
Pour batter into a bundt cake pan
Bake at 350 degrees for about 50 minutes
Cool the cake for 12 minutes before tipping the bundt pan upside down and tapping on the bottom of the pan with a wooden spoon to release the bundt cake
ICING
Whip the butter, cream cheese, coconut extract and cream of coconut cream together
Add and mix in the powdered sugar
Generously ice the exterior of the cooled cake and press remaining shredded coconut onto the outside of the cake