coconut bundt cake

This moist Coconut Pound Cake is easy to make and tastes amazing!

Coconut Pound Cake

(339 grams) unsalted butter, softened slightly

(600 grams) sugar

eggs, room temperature

(375 all purpose flour

(3 grams) salt

(4 grams) baking powder

(4 grams) vanilla extract

(6 grams) coconut extract

(242 grams) milk

confectioners sugar (measure then sift)

milk

coconut extract

Lower the oven rack to the next to...

Lower the oven rack to the next to lowest position.

Preheat the oven to 325 degrees. Grease and...

Preheat the oven to 325 degrees. Grease and flour a bundt pan or 10 inch tube pan. 

In a separate bowl, add the flour, salt...

In a separate bowl, add the flour, salt and baking powder and whisk to blend.  Set aside.

Mix the butter until smooth, gradually add the...

Mix the butter until smooth, gradually add the sugar and mix on medium speed 3 to 5 minutes  or until the mixture is lightened in color and fluffy.

Add the eggs one at a time beating...

Add the eggs one at a time beating after each until the yellow of the yolk disappears. Scrape the bottom and sides of the bowl several times.

Add the vanilla and coconut extracts to the...

Add the vanilla and coconut extracts to the 1 cup of milk.

Add the flour mixture alternately with milk, beginning...

Add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix at low speed  until blended.

Stir in the thawed coconut.

Spoon batter into greased and floured bundt or...

Spoon batter into greased and floured bundt or 10 inch tube pan.  The oven temperature is 325 degrees F.  For a bundt pan, bake 1 hour 10 minutes.  Check with long skewer or toothpick  at 1 hour.  If using a 10 inch tube pan, bake 1 hour 30 minutes.  The cake is done when the skewer inserted into the cake comes out clean or with just a few crumbs attached.  Let cool on a wire rack for 10 minutes then remove from  pan.  

Combine all ingredients

Load into a piping bag with the tip...

Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).

Optional: Sprinkle coconut over the top for added...

Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

(360 g) all-purpose flour

(8 g) baking powder

(6 g) salt

(125 g) canned coconut milk, (mixed before measuring)

(120 g) buttermilk,

(16 g) coconut emulsion

¾ cups (350 g) granulated sugar

(226 g) unsalted butter,

white chocolate, (melted)

eggs, (at room temperature)

egg whites, (at room temperature)

unsalted

cream cheese

½ cups (312.5 g) powdered sugar, measured then sifted

(5.3 g) coconut emulsion

salt

(95 g) sweetened shredded coconut

(95 g) toasted coconut, (I buy mine pre-toasted from Orson Gygi)

toffee baking bits

Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.

Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.

Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.

With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Stir until just combined.

Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE WHITE CHOCOLATE COCONUT CAKE

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.

With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

Stir in the coconut emulsion and salt.

Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

FOR THE COCONUT BUTTERCREAM

Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

ASSEMBLY

I’ve made this cake a few times and everyone LOVES it!  It’s my favourite cake to make :). Thank you!!!

EXCELLENT cake recipe!  The cake is so dense and delishhhhh - it was a big hit at our family dinner party over the weekend.  For cake, I recommend following the recipe exactly as it is highly perfected (I did use cake flour).  I doubled the frosting receipe as I thought it would not be enough, ultimately there was plenty!  I skipped the toffee crunch.  This will become a staple in my menu offering at home and for guests!

I’m so excited to make this cake for Christmas! I can’t find the video on the page.  Was it removed?

This is one of the most delicious cakes I have ever made. everyone is shared with raved about the coconut flavor. 
I used  cream of coconut in the cake and the frosting it gave the cake a very rich coconut flavor with the melted white chocolate. 
It will be my new go to when I want to impress guests.

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Coconut Pound Cake

Copycat Tom Cruise White Chocolate ...

Top 2 coconut bundt cake recipes from across the web

The most viewed coconut bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Pound Cake

Copycat Tom Cruise White Chocolate ...

The most viewed coconut bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine