Coconut Bundt cake recipe

Easy White Chocolate Coconut Bundt Cake Recipe

White chocolate coconut bundt cake recipe is for those who love coconut. This cake is one of my family’s favorite desserts. This cake is perfect for cookouts, dinner parties, or holiday meals. You should make this White chocolate coconut bundt cake recipe as soon as possible and enjoy it with your whole family.

White Chocolate Coconut Bundt Cake Recipe ingredients

For making this decadent White chocolate coconut bundt cake recipe you need melted butter, sour cream, and eggs. For sweetening, sugar is added. Moreover, to give it a good flavor, coconut extract and vanilla extract is needed. Of course, you will be needing chocolate chips and coconut. Last but not the least, you will be needing flour and baking powder. For frosting you will also be required with cream cheese.

White Chocolate Coconut Bundt Cake Recipe

How to make Coconut Bundt Cake

First grease your pans well. Mix all the ingredients in a bowl. Whisk it properly until it is creamy and thick. After that, add your batter to the greased pan. Bake until it is golden brown. Remove it from the pan. Next, add icing to the piping bag to make a design on the cake and top it with coconut extract and shredded coconut.

How is Bundt cake different from normal cake

The difference between Bundt cake and normal cake is that it has a different pan. The most essential element of the Bundt cake is its shape. It also has a hole in the middle.  

White Chocolate Coconut Bundt Cake Recipe

Are Bundt cake moist

Yes, Bundt cakes are moist. A Bundt pan requires a moist cake mix because Bundt pan shape exposes cake mix to high temperature. This is a perfect moist Bundt cake.

Do Bundt Cake tastes Good

Bundt cakes have nearly everything that a perfect cake should have. This cake recipe is easy to cook and is flavorful. Moreover, this coconut Bundt cake has crunchy edges.

White Chocolate Coconut Bundt Cake Recipe

How to store Coconut Bundt Cake

Before storing your cake let it cool completely. Wrap tightly the slices of frosted Coconut Bundt cake in the plastic wrap and keep it in the freezer. It will last in the freezer for 5 days.

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Coconut Bundt cake recipe

Coconut Bundt Cake

This Coconut Bundt cake is featured with rich sour cream cake that have double coconut flavor from coconut extract and shredded coconut. To make it more delicious it is topped with cream cheese frosting.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time: 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 624 kcal



  • 1 cup butter, softened
  • 1 cup sour cream
  • 3 cups white sugar
  • 6 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 cups flaked coconut
  • 1 cup white chocolate chips


  • 1 package cream cheese
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • ¾ cup flaked coconut


  • Firstly, preheat the oven to 325-degree F and grease the pan.
  • Meanwhile, beat butter and sour cream in a bowl. Well combined with the electric beater. Add sugar and eggs; beat well. With that, stir in coconut extract and vanilla extract. Also, mix in flour and baking powder; then fold in coconut and chocolate chips. Pour the batter in the pan.
  • Moreover, bake it in the preheated oven for 1 hour 30 minutes, until the toothpick comes out clean. Allow it to cool.
  • Lastly, beat cream cheese, butter, and vanilla extract in a bowl. Mix it well until it gets creamy. Gradually add sugar in the bowl. Frost and top the cake with toasted coconut flakes.
Keyword Coconut Bundt cake recipe
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