Looking for a delicious cake recipe that’s easy to make and sure to impress? Try Doan’s White Chocolate Coconut Bundt Cake! This delightful cake is the perfect blend of sweet and nutty flavors, with a moist and tender crumb that’s sure to satisfy your sweet tooth. Whether you’re baking for a special occasion or just looking for a yummy dessert to enjoy with family and friends, this recipe is sure to be a hit.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup sweetened shredded coconut
- 1/2 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, shredded coconut, melted white chocolate, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with melted white chocolate, if desired.
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
Sodium: 270mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 34g
Protein: 5g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Equipment:
- 10-cup bundt pan
- Mixing bowls
- Whisk
- Mixer (stand or handheld)
- Spatula
- Toothpick
- Wire rack
Serving Suggestions:
This White Chocolate Coconut Bundt Cake is perfect for any occasion. Serve it as a dessert after dinner, or enjoy it with a cup of coffee or tea in the afternoon. You can also dress it up with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of caramel sauce.
Variations:
If you want to mix things up, try adding some chopped nuts or dried fruit to the batter. You can also substitute the white chocolate chips with dark chocolate, or use a combination of both. If you’re feeling adventurous, try adding a tablespoon of rum or coconut extract to the batter for an extra kick of flavor.
Substitutions:
If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk instead. If you’re looking for a dairy-free option, you can substitute the butter with coconut oil or vegetable oil. For a gluten-free version, use a blend of gluten-free flours instead of all-purpose flour.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. To thaw, just leave it at room temperature for a few hours or overnight.
Tips:
- Make sure all your ingredients are at room temperature before you start baking.
- Don’t overmix the batter or your cake may become tough.
- Grease and flour your bundt pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes:
This recipe makes a 10-cup bundt cake, but you can easily double the recipe if you want to make a larger cake. Just adjust the baking time accordingly.
Frequently Asked Questions:
Can I use milk chocolate instead of white chocolate?
Yes, you can use milk chocolate chips instead of white chocolate chips if you prefer.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
Can I use sweetened condensed milk instead of sour cream?
No, you cannot substitute sweetened condensed milk for sour cream in this recipe. The sour cream adds moisture and richness to the cake, while the sweetened condensed milk would make it overly sweet and dense.
Personal Thoughts:
I absolutely love this White Chocolate Coconut Bundt Cake! The combination of sweet white chocolate and nutty shredded coconut is simply irresistible, and the cake itself is so moist and tender. It’s the perfect dessert for any occasion, and it’s easy to make too. I highly recommend giving this recipe a try!