Description
You won’t believe how soft and rich this cake turns out. One slice of this white chocolate coconut bundt and everyone asks for the recipe.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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4 large eggs
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1 cup full-fat coconut milk
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1 teaspoon vanilla extract
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1 cup white chocolate chips
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1 cup sweetened shredded coconut
Instructions
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Preheat oven to 350°F and grease a bundt pan thoroughly.
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Whisk flour, baking powder, and salt in a bowl.
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Beat butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Mix in coconut milk and vanilla until combined.
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Add dry ingredients gradually and mix gently.
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Fold in white chocolate chips and shredded coconut.
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Pour batter into pan and smooth the top.
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Bake 50 to 60 minutes until a toothpick comes out clean.
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Cool briefly, then invert onto a rack to cool completely.
Notes
Make sure to not overmix the batter once the flour is added; this is key for avoiding a dense texture in your cake. Instead of flour, dust the bundt pan with sugar, which helps create a sweet crust and ensures the cake releases easily. This bundt cake actually tastes even better the next day as the flavors have more time to develop. Leftover slices can be frozen for up to two months, making this a perfect make-ahead dessert.Dessert recipe ebook
- Prep Time: 15 mins
- Cook Time: 25mins