Coconut White Chocolate Bundt Cake
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 1.5 hours
Serves: 8-10
- 450g/1lb plain all purpose flour
- 50g/1.7ozs. cornflour or fine cornstarch
- 1 teaspoon salt
- ½ teaspoon bicarb soda
- 6 eggs, room temperature
- 300ml/10.6flozs sour cream
- 1 tablespoon white vinegar
- 1 teaspoon coconut flavouring
- 1 teaspoon vanilla extract
- 1 teaspoon white food colouring powder
- 250g/8.8ozs butter, very soft but not melted*
- 660g/23ozs. caster or superfine sugar
- 100g/3.5ozs white chocolate, very finely chopped
For Frosting
-
250g/8.8ozs cream cheese, room temp
-
65g/2.3ozs. butter, softened*
- 500g/1.1lbs icing or powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 teaspoon coconut flavouring
- 1 teaspoon lemon juice
- Pinch of salt
- 1/4-1/2 teaspoon white food colour powder (you can find this at cake decorating stores)
- 120g/4ozs. moist coconut flakes
*The butter should be very soft, like if you pushed a butter knife through it it wouldn't have any resistance.
** If you don't have white colouring you can make it without it, it just won't have that white colour to it.
Step 1 - Preheat the oven to 160C/320F. Make a slurry of 2 tablespoons melted butter and 2 tablespoons of flour to flour your large 12 cup bundt tin. You do not want your bundt cake to stick to your tin at all.
Step 2 - In a bowl sift the flour, cornflour and add the salt, bicarb soda and white colouring and whisk to combine dry ingredients well. Whisk the eggs with the sour cream, vinegar, coconut flavouring and vanilla extract and set aside. With an electric mixer fitted with a beater attachment beat the softened butter and sugar for 5 minutes on high until white. Add in the flour in two lots. Then add in the egg mixture and beat until smooth. Lastly stir through the white chocolate. Scoop into the prepared tin and sit to rest on the counter for 10 minutes (to relax the glutens). Then bake for 1 hour and 25-35 minutes or until a skewer inserted in the centre of the cake section comes out clean. Cool in the tin for 20 minutes and then trim the base if needed and loosen all around the edges and turn out onto a wire rack.
Step 3 - To make the frosting, beat the cream cheese and butter until soft and smooth on medium high speed. Then on slow speed beat the icing sugar until combined. Add the vanilla, coconut, lemon juice, salt and white colour powder (start with 1/4 teaspoon and see how it goes, I added about 1/2 teaspoon of it). Beat until smooth. Then spread frosting all over the cake. Place the serving stand on a tray to catch any coconut that falls. Press the coconut flakes onto the frosting to stick. This cake needs to be stored in the fridge because of the cream cheese frosting.