Doan’s Bakery White Chocolate Coconut Bundt Cake

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Doan’s Bakery White Chocolate Coconut Bundt Cake

If you’re a fan of coconut, this White Chocolate Coconut Bundt Cake recipe is the perfect treat for you. Made with a combination of coconut flakes and white chocolate, this cake is sure to satisfy your sweet tooth.

The cake itself is made with a combination of egg whites, whole milk, vanilla extract, cake flour, sugar, baking powder, and sea salt. The recipe also includes a homemade version of cake flour, which is made by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of all-purpose flour. Once the cake batter is made, it is then folded in with unsweetened coconut flakes to give it that delicious coconut flavor.

To add even more coconut flavor to the cake, the recipe also includes a coconut pastry cream that is made with coconut milk, whole milk, vanilla seeds, egg yolks, sugar, cornstarch, and heavy cream. This creamy filling is spread between the layers of the cake to give it an extra burst of coconut flavor.

The cake is topped with a vanilla frosting that is made with butter, vanilla extract, powdered sugar, whole milk, and sea salt. The frosting is then garnished with lightly toasted flaked coconut to give it a nice crunchy texture.

This White Chocolate Coconut Bundt Cake is perfect for any occasion, from birthdays to holidays or just a special treat for yourself. It’s easy to make and sure to be a hit with anyone who loves coconut. So, preheat your oven, gather the ingredients and start baking this delicious cake today!

White Chocolate Coconut Bundt Cake Recipe

Ingredients:

For the Coconut Cake:

• 6 Egg Whites, room temperature
• 1 cup Whole Milk, room temperature
• 1 teaspoon Vanilla Extract
• 2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch.
• 1 3/4 cups sugar
• 4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
• 1 teaspoon sea salt
• 1 ½ sticks unsalted butter, softened
• 3 ounces unsweetened coconut flakes

For the Coconut Pastry Cream:

• ¾ cup Coconut Milk
• ¾ cup Whole Milk
• Seeds from ½ a Vanilla Bean
• 4 Egg Yolks
• ⅓ cup Sugar
• 3 tablespoons Cornstarch
• ¾ cup Heavy Cream

For the Frosting:

• 1 cup (2 sticks) Butter, softened
• 2 teaspoons Pure Vanilla Extract
• 3 ½ cups Powdered Sugar
• 7 tablespoons Whole Milk
• ¼ teaspoon Sea Salt
• 3 ounces unsweetened flaked coconut

Instructions:

1. Heat oven to 350º F (176º C).
2. Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
3. In a medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
4. In a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
5. Add the sugar, baking powder, and sea salt. Whisk together to combine.
6. Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
7. Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
8. Use a spatula to fold in the coconut flakes.
9. Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
10. Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
11. For the Coconut Pastry Cream: Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat. Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste. Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture. Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling. Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.

For the Frosting:

1. Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
2. Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
3. Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
4. Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. For more details recipe, watch video below, enjoy!

video by Honest and Tasty

Every year Tom Cruise gifts a special cake from Doan’s Bakery to his friends and co-stars.

He buys hundreds of Doan’s Bakery White Chocolate Coconut Bundt Cake every holiday season, earning it name the “Tom Cruise cake.”

“Extra’s” Billy Bush decided to check out the bakery in Woodland Hills, California, and get the scoop from owner Eric Doan. Billy even got to try a piece a himself.

Tom Cruise has been sending this cake to A-list friends each holiday

Tom Cruise has been sending this cake to A-list friends each holiday

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Doan’s Bakery White Chocolate Coconut Bundt Cake chocolate raspberry or blueberry cake coffee cake pineapple upside down cake. Sheet cakes we offer sheet cakes in 1/4, 1/2, and full sheet. In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Cool for 10 minutes before removing from.

Doan's Bakery White Chocolate Coconut Bundt Cake

If you're a fan of coconut, this White Chocolate Coconut Bundt Cake recipe is the perfect treat for you. Made with a combination of coconut flakes and white chocolate, this cake is sure to satisfy your sweet tooth. The cake itself is made with a combination of egg whites, whole milk, vanilla extract, cake flour, sugar, baking powder, and sea salt. The recipe also includes a homemade version of cake flour, which is made by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of all-purpose flour. Once the cake batter is made, it is then folded in with unsweetened coconut flakes to give it that delicious coconut flavor.

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Ingredients

  

• For the Coconut Cake:
• 6 Egg Whites room temperature
• 1 cup Whole Milk room temperature
• 1 teaspoon Vanilla Extract
• 2 1/4 cups Cake Flour OR if you don’t have cake flour for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch.
• 1 3/4 cups sugar
• 4 teaspoons aluminum-free baking powder Rumford brand or Whole Foods brand sell this
• 1 teaspoon sea salt
• 1 ½ sticks unsalted butter softened
• 3 ounces unsweetened coconut flakes
• For the Coconut Pastry Cream:
• ¾ cup Coconut Milk
• ¾ cup Whole Milk
• Seeds from ½ a Vanilla Bean
• 4 Egg Yolks
• ⅓ cup Sugar
• 3 tablespoons Cornstarch
• ¾ cup Heavy Cream
• For the Frosting:
• 1 cup 2 sticks Butter, softened
• 2 teaspoons Pure Vanilla Extract
• 3 ½ cups Powdered Sugar
• 7 tablespoons Whole Milk
• ¼ teaspoon Sea Salt
• 3 ounces unsweetened flaked coconut

See also  Bundt Cake Glaze Vanilla

Instructions

 

• Heat oven to 350º F (176º C).
• Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
• In a medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
• In a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
• Add the sugar, baking powder, and sea salt. Whisk together to combine.
• Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
• Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
• Use a spatula to fold in the coconut flakes.
• Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
• Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
• For the Coconut Pastry Cream: Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat. Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste. Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture. Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling. Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
• For the Frosting:
• Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
• Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
• Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
• Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. For more details recipe, watch video below, enjoy!