White Chocolate Coconut Bundt Cake

White chocolate coconut bundt cake feels like a celebration in every slice. Tender and rich with white chocolate melted into the crumb and coconut flakes folded throughout, this cake has become my favorite showstopper for birthdays and family gatherings. The fluffy, coconut-flecked frosting takes it over the top. If you are searching for something special yet unfussy for dessert, this is it.

My sister and I baked this together one rainy Saturday and each bite made us feel like we were somewhere tropical. It instantly became a requested treat for our family at every springtime brunch.

Ingredients

• All purpose flour: Makes the sturdy base for the cake choose unbleached for a tender crumb
• Baking powder and salt: Ensure the cake rises evenly and tastes balanced
• Granulated sugar: Brings a delicate sweetness make sure it is fresh for smooth blending
• Unsalted butter: Should be soft but not melted for a light textured cake
• Eggs: Add richness and structure use large eggs at room temperature
• Sour cream: Adds extra moisture and subtle tang full fat is best for flavor
• Vanilla extract: Boosts the white chocolate flavor use pure extract if possible
• Coconut extract: Deepens the coconut aroma and gives the cake tropical notes
• White chocolate chips: Melt into sweet pockets throughout seek out real cocoa butter as the first ingredient
• Sweetened coconut flakes: Offer texture and flavor opt for soft moist shreds
• For the frosting: Butter and cream cheese need to be completely soft for easy mixing
• Vanilla and coconut extracts: Bring extra dimension and aroma
• Powdered sugar: Creates a smooth sweet base sift before measuring for best results
• Heavy cream: Makes the frosting fluffy and spreadable
• Sweetened coconut flakes: Cover the cake like delicious edible snow

Instructions

Prepare the cake pan:

Generously coat a bundt pan with cooking spray that contains flour making sure every nook and cranny is covered This helps the cake release effortlessly after baking

Mix dry ingredients:

In a small bowl whisk together the flour baking powder and salt until uniformly combined Set this aside so it is ready to go

Cream butter and sugar:

In a large mixing bowl beat the sugar and butter together for at least three minutes until the mixture is light and fluffy This step is key for a tender crumb so be patient and scrape the bowl as needed

Add eggs and flavorings:

Crack in the eggs one at a time beating in each fully before adding the next Stir in the sour cream vanilla extract and coconut extract Beat until the batter is completely smooth and looks a bit pale

Incorporate dry ingredients:

Add the dry ingredients from earlier and mix on low speed just until the last streaks of flour disappear Overmixing at this stage can make the cake tough

Fold in white chocolate and coconut:

Gently stir the white chocolate chips and coconut flakes into the batter with a spatula making sure everything is evenly distributed

Fill the pan and bake:

Pour the thick batter into the prepared bundt pan Spread it into an even layer and tap the pan gently on the counter to eliminate any air bubbles Bake in a preheated oven at 350 degrees for around sixty minutes Test doneness with a thin knife or skewer it should come out clean with a few moist crumbs attached

Cool the cake:

Place the pan on a rack and cool for ten minutes before turning the cake out Run a thin spatula around the edges to help release You want the cake fully cool before frosting

Make the frosting:

Beat the softened cream cheese and butter together until creamy Add vanilla coconut extract powdered sugar and heavy cream Whip until the frosting is light and fluffy and easily spreadable

Frost and decorate:

Spread the frosting over the completely cool cake with an offset spatula or the back of a spoon Once fully coated press extra coconut flakes all over so it sticks and completely covers the cake

Serve and enjoy:

Slice thick wedges with a sharp knife and savor This cake keeps well at room temperature in an airtight container for up to three days

I cannot get enough of the flecks of real coconut in every bite They remind me of family trips to the beach when we would share coconut treats on the sand Baking this cake brings back the sunny feeling every single time

Storage Tips

Store the cake well covered on your counter up to three days If your kitchen is hot keep it in the refrigerator to prevent the frosting from melting The texture actually improves on day two as the flavors settle together

Ingredient Substitutions

If you do not have sour cream use full fat Greek yogurt for a similar effect You can swap white chocolate chips with chopped white baking chocolate For a dairy free cake use plant butter plant based cream cheese and coconut cream in the frosting though the texture will change slightly

Serving Suggestions

Dress up the cake with fresh berries on top for a burst of color This cake also makes a gorgeous birthday centerpiece Serve with black coffee or unsweetened tea to balance the sweetness Each slice pairs beautifully with a scoop of vanilla or coconut ice cream

Cultural and Seasonal Context

Bundt cakes originated in Europe but became iconic in America for their impressive but achievable look Adding coconut and white chocolate gives a tropical twist making this cake especially festive for holidays like Easter or Mother's Day In the winter it feels like a taste of sunshine

Seasonal Adaptations

Add lemon or lime zest for a springtime version Mix in a handful of chopped toasted nuts for fall In summer serve with pineapple chunks for extra tropical flair

Success Stories

A friend of mine made this cake for a spring bridal shower and it was the first dessert to disappear Guests loved the balance of flavors and the unique coconut finish It is my go to recipe whenever I need something reliably spectacular

Freezer Meal Conversion

The cake can be baked ahead and frozen unfrosted double wrapped for up to a month Thaw overnight in the refrigerator and frost just before serving The frosting can also be made and frozen separately then whipped again for a fresh finish

Give this cake a try the next time you need something festive and easy to share. The tropical twist never fails to impress!

Recipe FAQs

→ How do I prevent the cake from sticking to the bundt pan?

Generously coat the pan with baking spray containing flour, ensuring all crevices are covered for an easy release.

→ Can I substitute the coconut extract?

If you don't have coconut extract, increase the vanilla extract slightly or add more sweetened coconut for enhanced flavor.

→ How do I know when the cake is done?

Bake until a knife or skewer inserted in the center comes out clean, typically after about 60 minutes at 350°F.

→ Can I use unsweetened coconut flakes?

Yes, but the cake will be less sweet. Adjust sugar to taste if using unsweetened coconut.

→ How should leftovers be stored?

Keep any remaining cake in an airtight container at room temperature for up to 3 days to maintain freshness.

→ Can I freeze the bundt cake?

Yes, wrap slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.