Directions
- 1In a bowl, combine cake mix and pudding mix. Whisk until combined.
- 2In another bowl, whisk together buttermilk, coconut milk, eggs, coconut extract, vanilla, and melted butter.
- 3Add the wet ingredients to the dry ingredients and mix on high speed for 1 minute.
- 4Fold in shredded coconut and white chocolate chips.
- 5Spray a bundt pan with baking spray and pour the batter into it. Spread evenly.
- 6Bake at 350°F for 42 minutes, or until a toothpick comes out clean.
- 7Toast the remaining shredded coconut in a pan over medium heat until lightly browned.
- 8While the cake is cooling, prepare the frosting by mixing softened butter, cream cheese, powdered sugar, salt, coconut extract, vanilla, and half & half until smooth and creamy.
- 9Once the cake is completely cool, frost it and top with the toasted coconut.
Ingredients
- 1 14.25 oz box white box cake mix
- 1 3.4 oz box instant coconut pudding mix
- 4 large eggs
- 0.5 cup melted salted butter
- 0.5 cup buttermilk
- 0.5 cup canned coconut milk
- 1 tsp coconut flavor
- 0.5 tsp vanilla
- 0.5 cup shredded sweetened coconut
- 1 cup white chocolate chips
- 0.5 cup softened salted butter
- 4 oz softened cream cheese
- 2 cups powdered sugar
- 0.25 tsp kosher salt
- 0.5 tsp coconut flavor
- 0.5 tsp vanilla
- 1 tbsp half & half
- 1 cup shredded sweetened coconut
Equipment
whiskmixing bowlshand mixerbundt panovenspatulabaking spraytoothpickwooden spooncake standfrosting spatula
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