Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 1 (3.4 oz) package instant coconut cream pudding mix (dry mix only)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 5 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon coconut extract
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips or finely chopped white chocolate
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1 1/2 cups sweetened shredded coconut, toasted
Instructions
- Preheat the oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, instant coconut cream pudding mix, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate sour cream and extracts: Mix in the sour cream, vanilla extract, and coconut extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in coconut and white chocolate: Gently fold in the shredded coconut and white chocolate chips or chopped white chocolate until evenly distributed.
- Transfer to bundt pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake the cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
- Add toasted coconut: Sprinkle the toasted shredded coconut over the frosting, pressing gently to adhere.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
- The cake can be made a day in advance and stored in the refrigerator; bring to room temperature before serving.
- For a stronger coconut flavor, consider adding a teaspoon of coconut extract to the frosting.
- This cake freezes well; wrap slices individually and store in an airtight container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg