White Chocolate Coconut Pound Cake
User Reviews
5.0
9 reviews
Excellent
White Chocolate Coconut Pound Cake
Report
Coconut lovers go crazy over this stunning white chocolate coconut pound cake! Baked in a bundt pan, this cake is covered in sweet white chocolate frosting, shredded coconut, and flaked coconut. Dense yet light and fluffy, with plenty of coconut flavor!
Share:
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (227 g) unsalted butter room temperature
- 8 ounces (227 g) full-fat cream cheese room temperature
- 2 cups (397 g) granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon coconut extract
- 5 large eggs room temperature
- 1/2 cup (113 ml) Thai Kitchen (or similar) unsweetened coconut milk well combined
- 1/4 cup (57 ml) unrefined coconut oil melted and slightly cooled
For the White Chocolate Buttercream
- 1 cup (227 g) unsalted butter room temperature
- 2 and 1/2 cups (283 g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 3 and 1/2 Tablespoons (49 ml) Thai Kitchen (or similar) unsweetened coconut milk well combined
- 1/4 teaspoon coconut extract
- 4 ounces (170 g) quality white chocolate melted and cooled for 10 minutes
- 2 cups coconut sweetened shredded, finely shredded, or flaked
Add to Shopping List
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract and coconut extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the coconut milk and coconut oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it. Scrape the batter into the prepared pan.
- Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 and ½ hours.
For the White Chocolate Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, coconut milk, and coconut extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Then completely coat the cake in the coconut. Allow the frosting to set for 20 minutes, then slice and serve!
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
White Chocolate Raspberry Cake with White Chocolate Buttercream
American, International, Barbecue, Summer Dessert
4.9
(273 reviews)
