This white chocolate coconut bundt cake recipe is delicious because it has a combination of two different flavors white chocolate and coconut. It also has a generous serving of finely chopped macadamia nuts.
So even if you are not that much into the combination of these flavors, you can’t argue that this recipe doesn’t deliver on texture and flavor.
Therefore, they help boost your immune system as well. As a bonus, macadamias have high antioxidant content as well.
How To Prepare White Chocolate Coconut Bundt Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serving Size: 10
Equipment:
- Large Deep Baking Pan,
- Cake Stand Or Pans
- Mixing Bowl,
- Spoon,
- Whisk
- Paper Towels
Ingredients:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
For the Glaze:
- 1 cup white chocolate chips
- 1/4 cup coconut milk
- 1/4 cup sweetened shredded coconut, toasted
Direction Step By Step:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture into the butter mixture, alternating with the coconut milk. Stir in the shredded coconut and white chocolate chips.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- To make the glaze, melt the white chocolate chips and coconut milk together in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the glaze over the cooled cake and sprinkle with toasted coconut.
- Let the glaze set for a few minutes before serving.
Enjoy your delicious White Chocolate Coconut Bundt Cake!
Nutritional Value Of White Chocolate Coconut Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 329.54 |
| Fat | 7.65g |
| Saturated Fat | 2.42g |
| Cholesterol | 122mg |
| Sodium | 240mg |
| Carbohydrates | 52.35g |
| Fiber | 1.99g |
| Sugar | 39.7g |
| Protein | 6 |
Is Doan’s White Chocolate Coconut Bundt Cake Recipe?
Yes, Doan’s white chocolate coconut bundt cake recipe is also Doan’s approved food. It contains low vitamin A, low in calories and fat, and is very rich in proteins. So it is an excellent recipe for weight watchers.
Is White Chocolate Coconut Bundt Cake Recipe A Low Calorie Food?
Yes, the white chocolate coconut bundt cake recipe contains a low amount of calories. It contains a total of 332 calories in each serving.
Also, it is a very low source of carbohydrates as it only contains around 8% carbs by weight.
How Long Can You Store White Chocolate Coconut Bundt Cake Recipe?
If you properly wrap your leftover white chocolate coconut bundt cake in cling plastic, you can refrigerate it for up to 3 days safely. If you want to keep it longer,
transfer the white chocolate coconut bundt cake into an airtight container and freeze it where it will keep for up to 1 month.
Conclusion
To recap, the white chocolate coconut bundt cake recipe is a delicious slice of culinary delight. It is light, fluffy, moist, and delicious. The cake is not too sweet and does not contain any oil,
so it is healthy for both those following low calorie or vegan diet plans. So don’t wait anymore and make this white chocolate coconut bundt cake recipe today.
