Coconut Cream Bundt Cake

coconut cream bundt cake 3.JPG

My sweet daughter was baptized this past Saturday. She is such a light in our family. For the baptism refreshments, I wanted to make something white and pure just like her. I also wanted it to be a bit fancy, because this girl loves frills. I came up with this tasty little cake and had so many great reviews, I thought I’d better share it with you!

This post may contain affiliate links. Learn more about my disclosure.

coconut cream bundt cake 1.JPG

Coconut Cream Bundt Cake

Ingredients:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup whole milk (I used whole to give it a little fat since the other dairy ingredients were lighter)

1/2 cup light sour cream (I like Daisy)

1/2 cup Nonfat Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

1/4 cup shredded coconut


butter for greasing pan

flour for dusting pan (a tablespoon or so)

1 cup shredded coconut (for top)

cream cheese frosting (recipe below)

Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra cocoa powder after shaking around, dump it out.

Mix together eggs, sour cream, yogurt, oil, milk, 1/4 cup coconut and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the white chocolate chips.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting.

coconut cream bundt cake 5.JPG

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool. Then with a large plate underneath the rack (just under the cake), start spooning the frosting over the cake. The frosting may drip down onto the plate under the cake. Scrape the frosting off of the plate into the bowl it was in, replace the plate under the cooling rack, and pour the frosting over the cake again. Repeat until as much of the frosting as possible is on your cake. Then top with the cup of shredded coconut.

Cream Cheese Frosting

Ingredients:

2 cups powdered sugar

1/4 cup butter, softened

4 oz cream cheese, softened

1/4 cup milk (more or less depending on how thick/thin you like your frosting)

1 tsp vanilla

Directions:

Cream together. That’s it! We love this frosting on our homemade Cinnamon Rolls and also on our Berry Cream Cheese Bites.

Click here for a print friendly version.

coconut cream bundt cake pin.png
Hillary HessComment