Directions
- 1Start by creaming together the butter and sugar until light and fluffy.
- 2Mix in one egg at a time.
- 3Add buttermilk, coconut cream, vanilla extract, and coconut extract to the wet ingredients.
- 4Add dry ingredients a little bit at a time.
- 5Add the chopped white chocolate (Ghirardelli or guitar chocolate recommended).
- 6Fill the greased Bundt pan with the batter.
- 7Cover the cake loosely with foil, tenting it so it has room to grow.
- 8Bake in the oven at 325°F for about an hour, checking around 50 minutes.
- 9Bake for an hour and 10 minutes, removing the foil for the last 10 minutes to achieve a golden brown color.
- 10Let the cake cool in the pan for 10 minutes.
- 11Transfer 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.
- 12While the cake cools, make the cream cheese frosting by beating all frosting ingredients together.
- 13Transfer the frosting into a smaller bowl for easier application.
- 14Spread the frosting around the cooled cake as evenly as possible.
- 15Coat the frosted cake in coconut flakes (a mix of 1/4 toasted and 3/4 untoasted).
- 16Place 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
- 1 package (3.4 oz) instant coconut cream pudding mix
- 0.5 tsp baking soda
- 1 tsp salt
- 1.75 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 eggs, room temp
- 0.5 cup buttermilk
- 1 Tbsp vanilla extract
- 1 Tbsp coconut extract
- 0.5 cup unsweetened coconut cream
- 4 oz good quality white chocolate, chopped
- 16 oz cream cheese, softened
- 0.5 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1.5 cups sweetened shredded coconut
- 0.5 cup toasted sweetened shredded coconut
Equipment
Bundt panfoilsmaller 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.
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