Prep Time: 20 mins.
Cook Time: 1 Hr. 25 mins..
Servings: 14
Ingredients:
1/2 teaspoon salt
1/2 teaspoons baking powder
3 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup sour cream
2 cups sweetened flaked coconut
1 cup white chocolate chips
Frosting:
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar
2 tablespoons heavy cream
1 1/2 cups sweetened flaked coconut
Cake:
3 cups all-purpose flour, plus more for flouring the pan
4 ounces cream cheese, at room temperature
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Directions: To make the coconut cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Combine flour, salt, and baking powder in a large bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer on medium until light and fluffy, about 5 minutes. Beat in whole eggs, 1 at a time, beating well after each addition. Add vanilla extracts, coconut extract, and sour cream: beat until combined. Add flour mixture and mix until just combined; fold in flaked coconut and white chocolate chips. Pour batter into the prepared pan and use the back of a spoon to spread batter evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour 25 minutes. Allow cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours more. To make the frosting: Add cream cheese, butter, vanilla, and salt to a medium bowl; beat with an electric mixer until smooth. Gradually add powdered sugar and slowly mix until incorporated. Add cream and beat until light and fluffy, about 1 or 2 minutes. Frost the top and sides of the cake; lightly press coconut evenly around the outside. Tips: Finely chop the white chocolate if you don't want caramelized chunks of chocolate in the cake. Double the coconut extract if you want a stronger coconut flavor.
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