White Chocolate Coconut Bundt Cake

🧂 Ingredients

• 225 grams white baking chocolate
• 225 grams unsalted butter

  soft
• 400 grams granulated sugar
• 250 grams egg

  (5 large)
• 390 grams 1:1 gluten free flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 120 grams sour cream

  can sub Greek yogurt
• 125 grams full fat coconut milk
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 tsp almond extract
• 2 tbsp granulated sugar for dusting the pan
• 70 grams sweetened shredded coconut

  do not mix into batter
• 112 grams unsalted butter

  room temp
• 112 grams cream cheese

  room temp
• 300 grams powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 200 grams sweetened shredded coconut

Instructions

• 1 Chop the white chocolate. Melt half of the chopped chocolate and set aside.
• 2 Cream together the butter, sugar and extracts until light and fluffy, about 5
  minutes.
• 3 Add the eggs, one at a time, mixing well after each addition.
• 4 Mix in the melted chocolate.
• 5 Combine the flour, baking powder, baking soda, salt; add the dry to the creamed
  mixture alternately with the sour cream and coconut milk. Mix until just
  combined.
• 6 Stir in the remaining chopped chocolate and set the batter aside to rest for 30
  minutes.
• 7 Preheat your oven to 350F.
• 8 Grease a 10 inch Bundt pan and sprinkle with the 2 tablespoons of granulated
  sugar to coat the pan.
• 9 Sprinkle approx 35 grams of shredded coconut into the bottom of the pan. Pour
  the batter into the pan and use a knife or spatula to smooth it out. Sprinkle on
  the remaining 35 grams of coconut and lightly press into the cake.
• 10 Bake the cake for 55-60 minutes or until a cake tester comes out clean. If the
  cake seems to be getting too dark at any point, tent with foil.
• 11 Cool for 10 minutes in the pan and remove from the pan to a wire rack to cool
  completely.
• 12 Spread an even layer of shredded coconut on a microwave-safe plate.
  
  Heat the coconut in 20-30 second intervals on high power. After each interval,
  stir the coconut with a fork or spoon to ensure even toasting.
  
  This process usually takes 1.5-2 minutes total, depending on your microwave. You
  do not want any color, just to very lightly toast and remove excess moisture.
  
  Once toasted, give the coconut a good stir and let it cool completely before
  using it on your cake.
• 13 In a large mixing bowl, use a hand or stand mixer to beat the softened butter
  and softened cream cheese together until smooth and creamy. This should take
  about 2–3 minutes on medium speed.
• 14 Add the extracts and mix briefly to combine.
• 15 Sift or whisk the powdered sugar to remove lumps, then gradually add it to the
  butter and cream cheese mixture. Start on low speed to prevent a sugar cloud,
  then increase to medium speed. Continue mixing until the sugar is fully
  incorporated and the frosting is fluffy, about 3–4 minutes.
• 16 Move your cooled cake to a cake board or serving platter and completely frost
  with the cream cheese frosting and then coat the outside of the cake with the
  lightly toasted coconut.
• 17 The cake can be stored at room temperature under a cake dome for up to 3 days

Nutrition Info