Doan's Coconut Bundt Cake
80 mins
Serves 1
tiktok.com
Doan's Coconut Bundt Cake
tiktok.com
80 mins
Serves 1
Save
Share
Export
Edit
Directions
1
Start by creaming together the butter and sugar until light and fluffy.
2
Start by creaming together the butter and sugar until light and fluffy.
3
Start by creaming together the butter and sugar until light and fluffy.
4
Mix in one egg at a time.
5
Mix in one egg at a time.
6
Mix in one egg at a time.
7
Add buttermilk, coconut cream, vanilla extract, and coconut extract to the wet ingredients.
8
Add buttermilk, coconut cream, vanilla extract, and coconut extract to the wet ingredients.
9
Add buttermilk, coconut cream, vanilla extract, and coconut extract to the wet ingredients.
10
Add dry ingredients a little bit at a time.
11
Add dry ingredients a little bit at a time.
12
Add dry ingredients a little bit at a time.
13
Add the chopped white chocolate (Ghirardelli or guitar chocolate recommended).
14
Add the chopped white chocolate (Ghirardelli or guitar chocolate recommended).
15
Add the chopped white chocolate (Ghirardelli or guitar chocolate recommended).
16
Fill the greased Bundt pan with the batter.
17
Fill the greased Bundt pan with the batter.
18
Fill the greased Bundt pan with the batter.
19
Cover the cake loosely with foil, tenting it so it has room to grow.
20
Cover the cake loosely with foil, tenting it so it has room to grow.
21
Cover the cake loosely with foil, tenting it so it has room to grow.
22
Bake in the oven at 325°F for about an hour, checking around 50 minutes.
23
Bake in the oven at 325°F for about an hour, checking around 50 minutes.
24
Bake in the oven at 325°F for about an hour, checking around 50 minutes.
25
Bake for an hour and 10 minutes, removing the foil for the last 10 minutes to achieve a golden brown color.
26
Bake for an hour and 10 minutes, removing the foil for the last 10 minutes to achieve a golden brown color.
27
Bake for an hour and 10 minutes, removing the foil for the last 10 minutes to achieve a golden brown color.
28
Let the cake cool in the pan for 10 minutes.
29
Let the cake cool in the pan for 10 minutes.
30
Let the cake cool in the pan for 10 minutes.
31
Transfer the cake from the pan to a cooling rack and let it cool completely for about an hour until it's not warm to the touch.
32
Transfer the cake from the pan to a cooling rack and let it cool completely for about an hour until it's not warm to the touch.
33
Transfer the cake from the pan to a cooling rack and let it cool completely for about an hour until it's not warm to the touch.
34
While the cake cools, make the cream cheese frosting by beating all frosting ingredients together.
35
While the cake cools, make the cream cheese frosting by beating all frosting ingredients together.
36
While the cake cools, make the cream cheese frosting by beating all frosting ingredients together.
37
Transfer the frosting into a smaller bowl for easier application.
38
Transfer the frosting into a smaller bowl for easier application.
39
Transfer the frosting into a smaller bowl for easier application.
40
Spread the frosting around the cooled cake as evenly as possible.
41
Spread the frosting around the cooled cake as evenly as possible.
42
Spread the frosting around the cooled cake as evenly as possible.
43
Coat the frosted cake in coconut flakes (a mix of 1/4 toasted and 3/4 untoasted).
44
Coat the frosted cake in coconut flakes (a mix of 1/4 toasted and 3/4 untoasted).
45
Coat the frosted cake in coconut flakes (a mix of 1/4 toasted and 3/4 untoasted).
46
Place the finished cake in the fridge for 30 minutes to let the frosting harden slightly before covering with plastic wrap.
47
Place the finished cake in the fridge for 30 minutes to let the frosting harden slightly before covering with plastic wrap.
48
Place the finished cake in the fridge for 30 minutes to let the frosting harden slightly before covering with plastic wrap.
Ingredients
3 cups all purpose flour
3 cups all purpose flour
3 cups all purpose flour
1 package (3.4 oz) instant coconut cream pudding mix
1 package (3.4 oz) instant coconut cream pudding mix
1 package (3.4 oz) instant coconut cream pudding mix
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
1 tsp salt
1 tsp salt
1 tsp salt
1.75 cups granulated sugar
1.75 cups granulated sugar
1.75 cups granulated sugar
1 cup unsalted butter, softened
1 cup unsalted butter, softened
1 cup unsalted butter, softened
5 eggs, room temp
5 eggs, room temp
5 eggs, room temp
0.5 cup buttermilk
0.5 cup buttermilk
0.5 cup buttermilk
1 Tbsp vanilla extract
1 Tbsp vanilla extract
1 Tbsp vanilla extract
1 Tbsp coconut extract
1 Tbsp coconut extract
1 Tbsp coconut extract
0.5 cup unsweetened coconut cream
0.5 cup unsweetened coconut cream
0.5 cup unsweetened coconut cream
4 oz good quality white chocolate, chopped
4 oz good quality white chocolate, chopped
4 oz good quality white chocolate, chopped
16 oz cream cheese, softened
16 oz cream cheese, softened
16 oz cream cheese, softened
0.5 cup butter, softened
0.5 cup butter, softened
0.5 cup butter, softened
4 cups powdered sugar
4 cups powdered sugar
4 cups powdered sugar
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
1.5 cups sweetened shredded coconut
1.5 cups sweetened shredded coconut
1.5 cups sweetened shredded coconut
0.5 cup toasted sweetened shredded coconut
0.5 cup toasted sweetened shredded coconut
0.5 cup toasted sweetened shredded coconut
Equipment
Bundt pan
foil
smaller bowl
Tips
Use good quality chocolate for a decadent cake.
Use only the dry coconut cream pudding mix.
Opt for unsweetened coconut cream instead of cream of coconut.
Cover the cake loosely with foil while baking to prevent excessive browning.
Let the cake cool completely before frosting.
The frosting doesn't need to be perfect as coconut flakes will cover it.
To toast coconut, heat it on low on the stove.
Refrigerate the frosted cake for 30 minutes to harden the frosting before covering with plastic wrap.