Description
A copycat version of the white chocolate coconut bundt cake that Tom Cruise sends every Christmas to a select list of friends from Doan’s Bakery. Make it in the Instant Pot or the oven.
Ingredients
Scale
Batter:
- 1 1/2 cups white sugar
- 1/2 cup softened butter
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup sour cream
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup shredded coconut
- 1/2 cup white chocolate chips
Frosting:
- 2 ounces cream cheese
- 2 Tbsp softened butter
- 1/2 tsp vanilla extract
- 1/4 tsp coconut extract
- 1/8 tsp salt
- 1 cup powdered sugar
- 1 Tbsp milk
- 3/4 cup shredded coconut
Instructions
- In a mixing bowl add the white sugar and softened butter. Use a hand mixer on medium speed to mix until light and fluffy.
- Beat in the eggs. Add in the vanilla, coconut and sour cream. Beat until combined.
- Add in flour, salt and baking powder and use a rubber scraper to fold it in until just combined. Fold in the coconut and white chocolate.
- Spray a half size bundt cake pan* with non-stick cooking spray. Scrape the batter into the pan.
- To make in the Instant Pot: Lightly cover the pan with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the pan on a trivet/sling and lower into the pot. Pressure cook for 45 minutes. When time is up unplug pot and let it sit for 10 minutes. Move valve to venting and remove the lid. Carefully remove the cake and invert it onto a plate. Let cool. To bake in the oven: Bake at 350 degrees for 75 minutes, check for doneness with a toothpick. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack or plate.
- Make the frosting by adding cream cheese, butter, vanilla, coconut extract, salt, powdered sugar and milk to a mixing bowl. Beat until smooth.
- Frost the top and sides of the cake. Lightly press the coconut evenly around the outside and top of the cake. Slice and serve.
- Category: Dessert
- Method: Instant Pot or Oven