This holiday-inspired Bundt cake is loaded with buttery and sweet coconut and is scented with orange zest. The glaze is a rich white chocolate ganache decorated with sparkly sugared cranberries and candied orange zest. It’s truly the perfect holiday centerpiece dessert!
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 12 to 16 servings |
Ingredients
- Cooking spray
- 2 1/2 cups all-purpose flour, plus more for the pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups sugar
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 4 large eggs
- 1 tablespoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
- 8 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon coconut extract
- Sugared cranberries and orange zest, for decorating (see Cook’s Note)
Instructions
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚ F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
- Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
- Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
- Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 542 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 6 g |
| Cholesterol | 106 mg |
| Sodium | 207 mg |
Reviews
I made this cake tonight for my husbands birthday. I followed the instructions exactly and not sure why but the cake looked fine in the oven until just before I was ready to remove it from the oven, and then the top caved in. I cooled the cake and when I flipped it over you couldn’t tell but when I sliced it the pieces were not whole because of where it caved in. My DIL is a pastry chef and we went over and over the instructions and we don’t know what happened. She thought maybe by beating the coconut into the batter instead of folding it in that caused it. Or possibly by adding the orange zest to the sugar together that may have caused it. Or possibly too much sour cream (I added 1 cup per instructions).We just can’t figure out what it was. My butter was at room temp for several hours. I used a Nordic Bundt pan and my electric Wolf oven temp was perfect (I have a hanging thermometer in it). I did not make the glaze and served the cake without a glaze and we were glad I didn’t add it, as we all felt the cake was very rich and would have been too rich with the glaze on it. I so wanted this cake to turn out nice for his birthday. I’m hoping someone can come up with what went wrong. It was good but too rich for our taste.