Doans White Chocolate Coconut Bundt Cake Recipes

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WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This delicious homemade White Chocolate Coconut Cake is SO moist and flavorful! White chocolate and coconut are the perfect combination!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 17

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
1 1/3 cup (303g) canned Coconut Milk (not coconut cream)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) coconut extract
1 stick (113 g) unsalted butter, softened
1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
3 Tablespoons (12g) milk - for melting the white chocolate
1 teaspoon (4g) coconut extract
6 cups (690g) powdered sugar (sift then measure)
**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Steps:

  • For the CakePreheat the oven to 325 degrees F Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us! Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy Add the eggs one at a time, mixing after each until the yellow is blended in. Add the vanilla and coconut extracts. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Mix until just combined, do not over mix and do not mix above medium speed. Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out. For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds- let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir. Be careful not to overheat the white chocolate. The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted. Let it cool to before using. Do not refrigerate to cool because it would firm up quickly. In the bowl of your mixer add the softened butter and cream cheese. Mix on medium speed until smooth. Add the white chocolate mixing until combined. Add the coconut extract. Gradually add powdered sugar mixing on low sped until combined and smooth. The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading. Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!

CHOCOLATE COCONUT BUNDT CAKE



Chocolate Coconut Bundt Cake image

I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)

Provided by Dee514

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 12

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups flaked coconut (approx.)
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
1 cup sifted confectioners' sugar
1 tablespoon milk or 1 tablespoon light cream

Steps:

  • Can use a chocolate glaze if you prefer.
  • Preheat oven to 350° degrees.
  • Grease and flour a 10" bundt pan.
  • Filling: In a small bowl, beat egg whites till foamy.
  • Slowly add sugar while beating whites until stiff peaks form.
  • Stir in flour and coconut and set mixture aside.
  • Cake batter: In a large bowl, mix remaining ingredients.
  • Beat for 2 minutes with mixer at medium speed.
  • Pour about 1/3 to 1/2 of the batter into the pan.
  • Spoon the coconut mixture evenly on top of the batter.
  • Fill the pan with the remaining batter.
  • Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  • Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  • When cool, top with glaze.
  • Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5

WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1 cup water
1 can (15 ounces) cream of coconut, divided
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup vanilla or white chips
2 ounces cream cheese, softened
1 cup heavy whipping cream, divided
3-1/2 cups sweetened shredded coconut, divided
2 teaspoons vanilla extract, divided
1/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.

Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

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