White Chocolate Coconut Bundt Cake From Doans Bakery Recipe

White Chocolate Coconut Bundt Cake From Doans Bakery Recipe

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White Chocolate Coconut Bundt Cake Chocolate coconut, Coconut
White Chocolate Coconut Bundt Cake Chocolate coconut, Coconut from www.pinterest.com.mx

If you’re looking for a dessert that’s sure to impress, look no further than the white chocolate coconut bundt cake from Doan’s Bakery. This recipe combines the rich sweetness of white chocolate with the tropical flavors of coconut for a truly decadent treat. Whether you’re hosting a dinner party or just want to treat yourself to something special, this cake is sure to satisfy your sweet tooth.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup sweetened shredded coconut
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Stir in the shredded coconut and white chocolate chips.
  8. Pour the batter into a greased bundt pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  11. Dust with powdered sugar, if desired, and serve.
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Nutritional Information

Serving Size: 1 slice
Calories: 420
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 220mg
Total Carbohydrates: 56g
Dietary Fiber: 1g
Sugars: 37g
Protein: 6g

Cooking Time

Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes

Equipment

  • Large mixing bowl
  • Whisk
  • Bundt pan
  • Wire rack

Serving Suggestions

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Variations

If you’re feeling adventurous, you can try adding chopped nuts or dried fruit to the batter for added texture and flavor. You can also experiment with different types of chocolate or different flavors of extract to create your own unique variation of this recipe.

Substitutions

If you don’t have white chocolate chips on hand, you can substitute them with dark chocolate chips or even chopped up chocolate bars. You can also use almond extract or coconut extract in place of the vanilla extract for a slightly different flavor.

Storage

This cake will keep for up to 3 days at room temperature if stored in an airtight container. You can also freeze the cake for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

Tips

  • Be sure to grease your bundt pan well to prevent the cake from sticking.
  • Don’t overmix the batter, or your cake may turn out tough.
  • If you’re having trouble removing the cake from the pan, try running a knife around the edges to loosen it.
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Notes

This recipe makes a large cake that’s perfect for feeding a crowd. If you’re only serving a few people, you may want to halve the recipe or freeze any leftovers for later.

Frequently Asked Questions

Can I use milk chocolate chips instead of white chocolate chips?

Yes, you can use milk chocolate chips if you prefer. Just keep in mind that the cake will be sweeter if you use milk chocolate instead of white chocolate.

Can I use coconut milk instead of whole milk?

You can use coconut milk in place of whole milk if you want to amp up the coconut flavor even more. Just make sure to use the unsweetened variety so that the cake doesn’t become too sweet.

Can I make this cake ahead of time?

Yes, you can make this cake a day or two ahead of time and store it in an airtight container at room temperature. You can also freeze the cake for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

The white chocolate coconut bundt cake from Doan’s Bakery is a truly decadent dessert that’s perfect for any occasion. The combination of white chocolate and coconut is a match made in heaven, and the moist, tender crumb of the cake will leave you wanting more. Whether you’re an experienced baker or just starting out, this recipe is sure to impress. So why not give it a try and see for yourself?

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