This White Chocolate Coconut Bundt Cake blends sweetened coconut and melted white chocolate into a rich, moist crumb that bakes beautifully in a classic Bundt shape. It’s based on a coconut cake recipe with a nod to the famous Tom Cruise cake, but made with simple pantry ingredients and no need for delivery. Readers looking for coconut desserts, white chocolate cake ideas, or bundt cakes recipes get a dense interior, steady coconut flavor, and a white chocolate glaze that sets cleanly.
The structure depends on sour cream and butter working together. Sour cream adds moisture and slight acidity without making the cake heavy. That small detail makes a difference. It softens the crumb without dulling the flavor.
Butter creamed with sugar gives you lift and structure without relying on a large amount of leavening. I’ve tested this ratio more than once. Two and a half cups of flour to one cup sour cream with three quarters cup butter. It bakes through evenly in a 10 to 12 cup Bundt pan and doesn’t sink or dome too much. You get a clean slice every time.
The melted white chocolate stirred in at the end changes the game. It brings sweetness and richness without affecting rise or texture. You’ll taste it, but it blends in beautifully.
Ingredient Breakdown and What to Look For
Each ingredient plays a role here. All-purpose flour provides structure, but the sour cream and eggs soften the crumb. Full-fat sour cream matters. Low-fat versions can throw off the moisture.
Use real butter, unsalted. Room temperature. If it’s too cold, it won’t cream properly with the sugar. And sugar here matters. Granulated gives it lift during creaming and helps create that slightly crisp golden crust.
Sweetened shredded coconut adds texture and holds onto moisture. I use one and a half cups. It’s plenty without becoming chewy. White chocolate chips, melted and slightly cooled, fold in last to keep the batter smooth. I prefer brands without added stabilizers for cleaner melting.
If you’re making my Coconut Cloud Cake, you’ll notice a lighter texture. This one leans dense and rich. It fills a different spot on the table.
Coconut and White Chocolate: What to Watch Closely
White chocolate behaves differently than dark. It burns faster and seizes easily. That’s why I melt it gently in short microwave bursts or over a double boiler.
You want it fluid but not hot. If it’s too warm, it can melt the butter in your batter. Stir it into the batter gently using a spatula. Avoid the mixer at this point. It should disappear into the mix without streaks.
With coconut, I stick to sweetened shredded. It’s soft, moist, and integrates well. Flaked or unsweetened coconut won’t give the same texture. The glaze uses a smaller amount just for garnish, but the cake carries most of the flavor.
Try this next to my Coconut Rice Pudding and you’ll notice how differently the coconut comes through in each one.
How to Get the Bake Right
This batter fills the Bundt pan nearly two-thirds. That’s the limit. Bake at 350°F for 55 to 60 minutes. Look for a golden top and edges pulling slightly from the pan.
A toothpick should come out with a few moist crumbs, not wet batter. The cake firms as it cools. Don’t wait for a completely dry tester. Let it rest in the pan for 10 to 15 minutes before flipping.
If the top cracks slightly, that’s fine. The glaze will cover it.
Glaze, Texture, and Garnish
Use real white chocolate, not candy melts. You’ll taste the difference. Add just enough heavy cream to get it pourable. Start with three tablespoons and add more only if needed.
Let the glaze cool slightly before drizzling. It should flow slowly off a spoon but still hold shape. Sprinkle coconut over the top while it’s still soft. I like the visual contrast of the coconut on white glaze.
You’ll see something similar in my Chocolate Coconut Fudge, though the texture there leans chewy. Here, everything melts.
What to Do If Something Goes Wrong
Cake stuck in the pan? That’s usually from missed spots during greasing. Try brushing melted butter and dusting with flour before pouring in the batter.
Sunken center? Most often from underbaking or using cold ingredients. That’s why everything should sit out for 30 minutes before mixing.
If your glaze splits or goes grainy, it overheated. Start over and melt gently. Add a teaspoon of cream to fix slight thickness issues. Avoid rushing this part.
Variations You Can Try
Want a deeper coconut flavor? Swap the vanilla extract for coconut extract in the glaze and batter.
Looking for a darker edge? Add half a cup toasted coconut to the batter.
No white chocolate? Use a quarter cup coconut cream instead. It won’t have the same structure but still adds richness.
You could also fold in half a cup chopped macadamia nuts for texture. I’ve done this once with great results.
How to Store and Reheat
Keep the cake covered at room temperature for up to two days. If the room’s warm, refrigerate instead. The glaze firms up more in the fridge but still tastes smooth.
You can freeze slices tightly wrapped in plastic, then foil. Defrost overnight in the fridge or gently reheat in the microwave for 10 to 12 seconds.
The flavor deepens on day two. It’s one of those cakes that holds well.
Tested Tips That Make a Difference
Use a light-colored Bundt pan. Dark ones overbake the edges before the center sets.
Warm your eggs and sour cream to room temp for smoother mixing. Cold ingredients seize the butter.
Use a rubber spatula to fold at the end. No mixer needed once the dry and wet come together.
Measure flour using the spoon and level method. It prevents a dry crumb.
Serving Ideas That Actually Work
Serve with whipped cream and fresh pineapple slices. Top with raspberry coulis for a tart contrast.
Plate with a drizzle of melted dark chocolate. Cut thick slices and wrap for lunchbox treats.
Stack with cream cheese frosting for a celebration cake. Dust with powdered sugar instead of glaze for something simpler.
Save This White Chocolate Coconut Cake Recipe
Save this White Chocolate Coconut Bundt Cake to your Coconut Cake or Bundt Cakes Recipes board so you don’t forget it next time. I’d love to hear how it turned out. Leave a comment and share your take. Did you try a twist?
Or compare it to my Coconut Cheesecake Bars and see which one disappears faster at your table.
White Chocolate Coconut Bundt Cake
This white chocolate coconut bundt cake brings together two rich flavors in a moist, dense texture that’s perfect for any dessert table. The blend of coconut cake and white chocolate cake creates a balanced sweetness with just the right amount of richness. Inspired by the popular Tom Cruise coconut cake, this version uses simple pantry ingredients to deliver bakery-style results at home. Ideal for fans of coconut desserts, bundt cakes recipes, and anyone craving a new coconut cake recipe that stands out.
Ingredients
- FOR THE CAKE
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup full-fat sour cream
- 1 ½ cups sweetened shredded coconut
- ¾ cup white chocolate chips, melted and slightly cooled
- FOR THE WHITE CHOCOLATE GLAZE
- ¾ cup white chocolate chips or chopped white chocolate
- 3 tbsp heavy cream (more if needed)
- ½ tsp vanilla extract
- 1–2 tbsp shredded coconut (for garnish)
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly, making sure to coat all crevices so the cake releases easily.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- ADD EGGS AND FLAVOR: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract if using.
- COMBINE AND FOLD: Alternate adding the dry ingredients and sour cream to the butter mixture in three additions, beginning and ending with the dry ingredients. Gently fold in the shredded coconut and melted white chocolate using a spatula until evenly incorporated.
- BAKE: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack and cool completely.
- GLAZE IT UP: To make the glaze, melt the white chocolate and heavy cream together in the microwave in 20-second intervals or over a double boiler. Stir until smooth and add the vanilla extract. Let the glaze cool slightly, then drizzle it over the cooled cake. While the glaze is still wet, sprinkle shredded coconut on top for garnish.
Notes
Use high-quality white chocolate for the best texture in the glaze. If the glaze is too thick, add a small amount of additional cream, 1 teaspoon at a time, until pourable. Cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 469Total Fat 32gSaturated Fat 19gUnsaturated Fat 13gCholesterol 119mgSodium 279mgCarbohydrates 40gFiber 1gSugar 22gProtein 7g
