Description
Delicious and moist coconut cake with white chocolate and a buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 3 cups All-Purpose Flour (Substitute with gluten-free flour blend for a gluten-free version.)
- 1 tbsp Baking Powder (Ensure it’s fresh for optimal rise.)
- 1 tsp Salt (Using sea salt can add a milder taste.)
- 1 cup Canned Coconut Milk (Options available for gluten-free and dairy-free diets.)
- 1 cup Buttermilk (Replace with milk and vinegar or a dairy-free milk alternative.)
- 1 tbsp Coconut Emulsion/Extract (Can substitute with coconut extract if needed.)
- 1 cup Granulated Sugar (Opt for a sugar alternative to lower sugar content.)
- 1 cup Unsalted Butter (Use dairy-free butter for a dairy-free version.)
- 8 oz White Chocolate (Feel free to try milk or dark chocolate instead.)
- 2 Eggs (Contributes structure and moisture.)
- 2 Egg Whites (Use flax eggs for a vegan option.)
- 1 cup Unsalted Butter (Substitute with dairy-free butter for a dairy-free frosting.)
- 8 oz Cream Cheese (Use dairy-free cream cheese as an alternative.)
- 4 cups Powdered Sugar (Adjust based on desired sweetness.)
- 1 cup Sweetened Shredded Coconut (Use unsweetened for a less sweet cake.)
- 1 cup Toasted Coconut (Toast evenly to avoid burning.)
- 1 cup Toffee Baking Bits (Omit for nut-free diets or swap with chocolate chips.)
Instructions
- Preheat your oven to 325°F (163°C). Generously grease a 12-cup bundt pan with nonstick spray and dust it with granulated sugar to prevent sticking.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In another bowl, combine the canned coconut milk, buttermilk, and coconut emulsion. Mix well to blend these flavors together.
- In a stand mixer, beat the unsalted butter and granulated sugar on medium speed until light and fluffy.
- Pour in the melted white chocolate and mix until fully combined.
- Beat in the eggs and egg whites one at a time into the mixture, ensuring thorough mixing after each addition.
- With the mixer on low speed, gradually alternate adding the dry ingredients and the wet mixture in three parts, starting and ending with the dry ingredients.
- Carefully pour the batter into the prepared bundt pan, ensuring it’s evenly distributed. Sprinkle toasted coconut and toffee bits at the bottom before adding more batter.
- Bake in your preheated oven for 50-55 minutes. Use a toothpick to check for doneness.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, spread or pipe your cream cheese buttercream on top and finish with a sprinkle of shredded coconut and toasted coconut.
Notes
- Use gluten-free flour blend for a gluten-free cake.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives.
- Adjust sweetness by changing the amount of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg