About this recipe
It’s said that Tom Cruise sends all of his A-list pals a specific coconut cake for Christmas. Dean Richards shares his copycat recipe for this coconut white chocolate cake.
While you can bake the cake from scratch, Richards amps up a regular box of cake mix with coconut pudding mix, coconut milk, coconut flavor, shredded coconut and white chocolate. Frost this coconut-white chocolate cake with a rich cream cheese frosting flavored coconut, and cover the entire cake with shredded coconut for extra coconut flavor.
Healthy and festive: Christmas fruit wreath
This is the perfect cake to bring to a holiday party or to gift to friends and family this holiday season.
Ingredients
Yields: 1 cake
Cake
Frosting
Topping
Directions
Cake
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Preheat oven to 350 degrees.
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Melt one stick of butter, and let it cool while you prepare the other ingredients.
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Spray every inch of your bundt pan with nonstick spray.
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Finely chop white chocolate chips or use a food processor to make tiny crumbles.
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In a bowl or stand mixer, whisk together box cake mix and pudding mix.
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In another bowl, combine buttermilk, coconut milk, eggs, coconut flavor, vanilla and cooled butter.
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Whisk wet ingredients, then add to dry. Beat on high for 1 minute, scrape bowl, and mix until incorporated.
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Fold in shredded coconut and chopped white chocolate.
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Pour batter into prepared bundt pan and spread evenly.
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Bake for 40–43 minutes, checking at 35 minutes with a toothpick.
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Cool completely in the pan to room temperature (about 2 hours).
Frosting
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Cream together butter and cream cheese in a mixer.
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Add powdered sugar one cup at a time and salt.
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Mix in vanilla, coconut flavor and half & half. Beat on high until smooth.
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Frost cooled cake.
Topping
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Toast shredded coconut over medium heat until half is light golden brown, stirring constantly.
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Top frosted cake with toasted coconut.
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Store cake in an airtight container.
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