Coconut Bundt Cake with White Chocolate-Coconut Glaze
There’s something truly enchanting about a Coconut Bundt Cake with White Chocolate-Coconut Glaze. This masterpiece is not just a cake; it’s a celebration of flavors that transport you to a tropical paradise. The moist, tender crumb of the cake combined with the rich, luxurious glaze makes it a perfect treat for any occasion—be it a birthday, a family gathering, or simply an indulgent afternoon tea. As you slice into this cake, the sweet aroma of coconut fills the air, making it impossible to resist. If you’re ready to elevate your baking game, let’s dive into this delectable recipe!
Why You’ll Love This Recipe
This Coconut Bundt Cake with White Chocolate-Coconut Glaze is a crowd-pleaser for many reasons.
- Moist and Flavorful: The coconut milk and extracts create a rich flavor profile that is both comforting and exotic.
- Beautiful Presentation: Bundt cakes are inherently stunning, and with the glossy white chocolate glaze and toasted coconut, it’s a showstopper.
- Easy to Make: With simple steps and common ingredients, this cake is approachable for both novice and experienced bakers.
- Versatile: Great for any occasion, it pairs well with coffee, tea, or can be enjoyed as a dessert after a hearty meal.
The Ingredient Lineup
To make this Coconut Bundt Cake with White Chocolate-Coconut Glaze, you will need the following ingredients:
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (227g) unsalted butter, at room temperature
- 2 cups (500g) granulated sugar
- 2 large eggs
- 2 egg yolks
- 2 tablespoons coconut extract
- 2 teaspoons vanilla extract
- 1 cup (320ml) unsweetened coconut milk
- 4 to 6 tablespoons coconut milk (for the glaze)
- ½ teaspoon coconut extract (for the glaze)
- ½ teaspoon vanilla extract (for the glaze)
- 2 cups (240g) powdered sugar, sifted
- 6 ounces (170.1g) white chocolate, melted and still warm
- Shredded coconut, toasted (for garnish)
Recommended Tools
To successfully create this delightful cake, gather the following tools:
- Bundt pan: A non-stick bundt pan works best for easy release.
- Mixing bowls: A large mixing bowl for the batter and a smaller one for the glaze.
- Electric mixer: For effortlessly creaming the butter and sugar.
- Spatula: To scrape down the sides of the bowl and to fold in the ingredients.
- Whisk: For combining dry ingredients and mixing the glaze.
- Cooling rack: Essential for cooling the cake evenly after baking.
Build Coconut Bundt Cake with White Chocolate-Coconut Glaze Step by Step
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly from the start.
Step 2: Prepare the Bundt Pan
Grease your bundt pan generously with butter or non-stick spray. For extra insurance against sticking, you can dust it with flour, tapping out the excess.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside as you work on the wet ingredients.
Step 4: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter.
Step 5: Add Eggs and Extracts
Add the eggs and egg yolks, one at a time, mixing well after each addition. Then, add in the coconut extract and vanilla extract, mixing until combined.
Step 6: Incorporate Coconut Milk
Slowly add the unsweetened coconut milk to the butter mixture, mixing on low speed until just combined.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 8: Pour the Batter into the Bundt Pan
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Give it a gentle tap on the counter to release any air bubbles.
Step 9: Bake the Cake
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Once baked, let the cake cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack to cool completely.
Step 11: Prepare the Glaze
While the cake cools, melt the white chocolate in a microwave-safe bowl, stirring until smooth. Once melted, add the powdered sugar, coconut milk, coconut extract, and vanilla extract. Whisk until the glaze is smooth and glossy.
Step 12: Glaze the Cake
Drizzle the white chocolate-coconut glaze over the cooled bundt cake, allowing it to drip down the sides. Finish with a generous sprinkle of toasted shredded coconut for that extra flair.
Year-Round Variations
Feel free to get creative with this Coconut Bundt Cake with White Chocolate-Coconut Glaze:
- For a tropical twist, add chopped pineapple or mango into the batter.
- Incorporate lime zest for a refreshing citrus note.
- Substitute the white chocolate with dark chocolate for a more intense flavor.
- Add nuts like macadamia or pecans for a delightful crunch.
Missteps & Fixes
Even the best bakers encounter issues from time to time. Here are some common missteps and how to fix them:
- Dense Cake: This can happen from overmixing. Always mix just until combined.
- Sticking to the Pan: Ensure your pan is well-greased and floured. If it sticks, you can run a knife around the edges to help release it.
- Glaze Too Thick: Add a little more coconut milk to thin it out to your desired consistency.
- Not Enough Flavor: Be sure to use quality extracts to enhance the coconut flavor; fresh coconut can also be added for extra richness.
Refrigerate, Freeze, Reheat
This Coconut Bundt Cake with White Chocolate-Coconut Glaze can be enjoyed long after it’s made:
Store any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave for a few seconds before serving.
Frequently Asked Questions
Can I use sweetened coconut milk instead of unsweetened?
Yes, but it will increase the sweetness of the cake, so you may want to adjust the amount of sugar in the recipe accordingly.
What can I substitute for coconut extract?
You can use additional vanilla extract or almond extract, but the flavor will be different. Coconut extract is unique in its flavor profile.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have time to meld. Just make sure to store it properly.
What if I don’t have a bundt pan?
You can use a regular cake pan, but baking time may vary. Check for doneness earlier than the suggested time.
If you love this Coconut Bundt Cake with White Chocolate-Coconut Glaze, you might want to try these delightful recipes:
That’s a Wrap
This Coconut Bundt Cake with White Chocolate-Coconut Glaze is not just a dessert; it’s an experience. The combination of flavors and textures makes every bite a little piece of heaven. Whether you’re serving it at a special event or enjoying a slice with your morning coffee, you’ll find it hard to resist going back for seconds. So gather your ingredients, follow the steps, and let the tropical flavors whisk you away! Happy baking!
Coconut Bundt Cake with White Chocolate-Coconut Glaze
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease your bundt pan generously with butter or non-stick spray, and dust with flour.
- Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 4: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Step 5: Add the eggs and yolks one at a time, mixing well after each addition, then add the extracts.
- Step 6: Slowly add the coconut milk and mix on low speed until just combined.
- Step 7: Gradually add the dry ingredients to the wet, mixing until just combined.
- Step 8: Pour the batter into the prepared bundt pan and smooth the top.
- Step 9: Bake for 50-60 minutes, or until a toothpick comes out clean.
- Step 10: Cool in the pan for 15 minutes, then invert onto a cooling rack.
- Step 11: Melt the white chocolate and mix with powdered sugar, coconut milk, and extracts for the glaze.
- Step 12: Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- This cake can be frozen for up to three months.
- For a tropical twist, try adding chopped pineapple or mango to the batter.
