Coconut Bundt Cake
Indulge in a supremely soft and fluffy coconut-infused Bundt cake enriched with velvety white chocolate and finished with a smooth cream cheese glaze. This recipe delivers the iconic "Tom Cruise Cake" experience in under an hour—no celebrity mailing list required. Featuring a rich coconut profile and a melt-in-your-mouth crumb, this dessert is the epitome of luxurious yet approachable baking.
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Servings: 14 portions
Ingredients
For the Cake Batter
- 2 whole eggs brought to room temperature
- 2 additional yolks room temperature as well
- 1 tablespoon of coconut essence or to preference
- 2 teaspoons of vanilla extract
- 1 cup 230 g of unsalted butter, softened
- 1 and 1/2 cups 300 g of granulated white sugar
- 2/3 cup 160 g of canned coconut cream at room temperature
- 4 ounces 115 g white chocolate, finely chopped
- 3 cups 375 g standard all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon fine salt
For the Cream Cheese Frosting
- 8 ounces 225 g full-fat cream cheese, softened
- 2 cups 250 g of sifted powdered sugar
- 1/2 teaspoon of coconut flavoring
- 4 to 5 tablespoons 60–75 ml of milk or coconut cream, added incrementally until the glaze is pourable but thick
- 1/2 cup 20 g of dried coconut flakes, unsweetened
- 1/2 cup 40 g of finely shredded coconut, unsweetened
Instructions
- Grease and flour a standard 8-inch Bundt pan with butter and a light dusting of flour, ensuring all crevices are coated. Preheat the oven to 350°F (180°C).
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light in color and airy in texture.
- Incorporate the eggs one by one, followed by the yolks, beating gently after each addition to ensure full integration. Stir in the coconut cream, coconut extract, and vanilla extract until the batter is uniform and smooth.
- Add the dry mixture in three parts to the wet batter, mixing just until each portion is combined. Scrape down the bowl as needed. Carefully fold in the chopped white chocolate with a spatula, being mindful not to deflate the batter, which will be airy and pale.
- Transfer the batter evenly into the prepared Bundt pan and level the surface using a spatula. Bake for 40–45 minutes or until a skewer inserted into the center emerges with a few moist crumbs attached. Cool the cake in the pan for 10 minutes, then invert onto a serving plate to cool completely.
- While the cake cools, prepare the frosting. Beat the cream cheese with the powdered sugar and coconut extract until smooth. Gradually add the milk or coconut cream, one tablespoon at a time, until the glaze reaches a thick but pourable consistency.
- Once the cake has reached room temperature, pour the glaze over the top, using a spatula or spoon to spread it evenly along the surface and sides.
- Sprinkle with both shredded coconut and flaked coconut, gently pressing so the toppings adhere to the glaze.
Notes
Make Ahead: Not advised, as this cake’s light texture is best enjoyed freshly baked.
Storage: Keep the glazed cake covered or in an airtight container in the fridge for up to 3–4 days. Store unglazed cake at room temperature for 2–3 days.
Freezing: Only freeze without frosting. Wrap tightly in plastic wrap, followed by foil. Store in the freezer for up to 1–2 months. Thaw overnight in the refrigerator.
6-Inch Bundt Variation: Halve all ingredients and bake in a 6-inch Bundt pan for 28–30 minutes.
Cupcake Adaptation: Halve the recipe and use a muffin tin with liners, filling each 3/4 full. Bake for 10–15 minutes. For frosting, omit milk and instead cream 115 g of butter with the cream cheese before incorporating the remaining frosting ingredients.