A moist and flavorful White Chocolate Coconut Bundt Cake topped with silky coconut cream cheese buttercream, inspired by Doan’s Bakery and perfect for holidays, gifting, or brunch.
Ingredients
Scale
3 cups (360 g) all-purpose flour
2 teaspoons (8 g) baking powder
1 teaspoon (6 g) salt
½ cup (125 g) canned coconut milk, stirred
½ cup (120 g) buttermilk, at room temperature
1 tablespoon (16 g) coconut emulsion or extract
1 ¾ cups (350 g) granulated sugar
1 cup (226 g) unsalted butter, at room temperature
4 ounces white chocolate, melted
3 eggs, at room temperature
2 egg whites, at room temperature
½ cup (113 g) unsalted butter (for frosting), slightly cold
4 ounces cream cheese
2 ½ cups (312.5 g) powdered sugar, sifted
1 teaspoon (5.3 g) coconut emulsion
Pinch of salt
1 cup (95 g) sweetened shredded coconut
1 cup (95 g) toasted coconut
1 cup toffee baking bits
Instructions
Preheat oven to 325°F. Grease a 12-cup bundt pan and dust with sugar.
Whisk together flour, baking powder, and salt in a medium bowl.
In a separate bowl, mix coconut milk, buttermilk, and coconut emulsion.
Cream butter and granulated sugar on medium speed for 2–3 minutes until fluffy.
Mix in melted white chocolate, then add eggs and egg whites one at a time, scraping the bowl between additions.
Alternate adding the dry ingredients and coconut mixture, beginning and ending with dry. Mix just until combined.
Pour batter into the prepared pan. Sprinkle toasted coconut, then toffee bits on top.
Bake for 50–55 minutes until a toothpick comes out with moist crumbs.
Cool in the pan for 1 hour, then invert onto a serving plate.
To make the frosting, beat butter and cream cheese for 2 minutes. Add powdered sugar gradually, then coconut emulsion and salt. Beat until fluffy.
Frost the cooled cake and sprinkle with shredded coconut.
Notes
Don’t overmix once flour is added to prevent a dense cake.
Use sugar instead of flour to coat the bundt pan for a sweet crust.
Cake tastes better the next day as flavors develop.
