Coconut Bundt Cake with White Chocolate-Coconut Glaze
User Reviews
4.4
Coconut Bundt Cake with White Chocolate-Coconut Glaze
Description
This Bundt cake uses all-purpose flour blended with baking powder and salt, creamed butter and sugar, eggs, and a mix of coconut and vanilla extracts for flavor. Coconut milk is incorporated with the dry ingredients to keep the cake moist. After baking at 350°F for about 50 to 55 minutes, the cake has a delicate crumb with a subtle coconut aroma.
The white chocolate-coconut glaze melts white chocolate with coconut milk and flavor extracts to form a smooth, sweet coating that highlights the coconut theme and adds richness. Toasted shredded coconut sprinkled on top adds texture and a nutty note.
The cake is cool before glazing to ensure the topping sets properly. It is suitable for dessert occasions where coconut flavor is desired and can be sliced to serve with coffee or tea.
Using canned coconut milk ensures consistent moisture and flavor. The recipe is designed to fill a standard Bundt pan evenly, producing a uniform shape and bake.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter at room temperature, unsalted
- 2½ cups granulated sugar
- 2 egg
- 2 egg yolk
- 2 tablespoons coconut extract
- 2 teaspoons vanilla extract
- 1⅓ cups coconut milk unsweetened
For the Glaze:
- 4 to 6 tablespoons coconut milk
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 6 ounces white chocolate melted and still warm
To garnish
- coconut toasted, shredded
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
- Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.
- Spoon the batter into the prepared pan, smoothing the top into an even layer. Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
- Make the Glaze: In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract and vanilla extract. Add the powdered sugar and whisk until incorporated and smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition coconut milk, a tablespoon at a time, until you reach the desired consistency.
- Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake. Top with the toasted shredded coconut immediately and allow the glaze to set before serving, about 5 minutes. The cake can be kept in an airtight container at room temperature for up to 3 days.
Notes
- This recipe uses canned coconut milk (such as Goya brand) for both the cake and glaze to ensure proper texture and flavor.
- Nutritional values are calculated per serving based on the whole cake divided typically.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 96g | 32% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 103mg | 34% |
| Sodium | 130mg | 5% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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