Cooked - Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake

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Home Pricing Community My Recipes

Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake

12.0

3 cups (360 g) all-purpose flour

1 (3.4-oz) package instant coconut cream pudding (only use dry mix)

½ teaspoon baking soda

1 teaspoon salt

1 ¾ cups granulated sugar

1 cup unsalted butter, room temp.

5 eggs, room temp.

½ cup sour cream room temp.

1 tablespoon vanilla extract

1 tablespoon coconut extract

½ cup mixed cream of coconut

4 ounces quality white chocolate, chopped

16 ounces cream cheese, softened

½ cup butter, softened

3-4 cups powdered sugar

2 teaspoons vanilla extract

1 ½ cups sweetened shredded coconut

½ cup toasted coconut

Preheat your oven to 325 degrees F.
Sift together flour, dry pudding mix, baking soda, and salt in a medium bowl and set aside.
In a large bowl, using a hand mixer cream together butter and granulated sugar until light and fluffy.
Beat in eggs one at a time until fully incorporated.
Add sour cream, cream of coconut, vanilla extract, and coconut extract. Mix again until combined.
Slowly add in your sifted dry ingredients in small batches, scraping down the bowl in between.
Once combined, fold in white chocolate. Your batter will be thick.
Generously spray and flour a 15 cup bundt pan and pour your mixture into the prepared pan.
Loosely cover with foil and bake on the middle rack for 1 hour (plus or minus 8 minutes) at 325 degrees F.
Check the cake with a toothpick to make sure it is cooked through with only small bread crumbs on the toothpick.
Remove and let cool for 10 minutes before removing from pan.
In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy.
Frost cooled cake and gently press coconut all over the cake.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 84 weeks ago

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