This is a knockoff.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 14 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- 3 cups all-purpose flour, plus more for flouring the pan
- 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
- 4 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 ½ cups sweetened flaked coconut
Instructions
- Gather all ingredients.
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- To make the coconut cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
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- Combine flour, salt, and baking powder in a large bowl; set aside.
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- 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.
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- Add flour mixture and mix until just combined; fold in flaked coconut and white chocolate chips.
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- Pour batter into the prepared pan and use the back of a spoon to spread batter evenly.
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- 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.
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- 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.
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- Frost the top and sides of the cake; lightly press coconut evenly around the outside.
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- 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.
- This cake is usually shipped frozen to recipients from a bakery in LA. Refrigerate your cake overnight to help the frosting set and get a similar eating experience.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 99 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 22 g |
| Sodium | 249 mg |
| Sugars | 74 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the recipe to test it out, don’t know if I overmixed because it came out super dense. Good flavour but too sweet. I’ll not make again and will look for a lighter coconut cake.
One of the best cakes I have ever made! I did, however, check the cake after 1 hr and it was done. Had I left it in the oven for another 25 minutes it would have been burnt. For flavorings I added 1 tsp vanilla and two tsp coconut extract. I didn’t make any other changes.
It’s a very nice coconut bundt cake. Mine took longer to bake because the inside was still raw after 1 hour and 25 minutes, which in turn made the outer cake a little dryer. But that icing is to die for! Best thing to come out of Hollywood in ages!!
Whoever changed the cake ingredients on this website did not do the cake justice. I followed everything, AP flour, 6 eggs etc and it came out dense and super sweet. I’m going to try the ingredients that appear on the first page before you click make it and see of that makes for a better cake.
This is a good cake. I also used the white chocolate chips because I couldn’t be bothered to finely chop them up. It needed to be good not perfect 😉 The one change I made was to fold half the coconut into the frosting to be more uniformly spread. Worked good. My oven decided to give me trouble so the outside was overdone by the time the rest was finished but that was not due to the recipe. I will make it again-probably after I get a new oven.
Cake wasn’t dense at all! Super moist and nice. I personally believe the almond is unnecessary, but others in my family loved it so it really depends on your personal taste
I dont know what happened to this recipe, but i came back to make it again and it’s totally different. The other recipe had coconut milk in it and less sure and some other things different from this current recipe. Where’s the cake I originally made? Why was this recipe changed so drastically? I wanted to make this again for someone, and now I can’t. This doesn’t make any sense.