Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Bundt Pan
Grease and flour a 10-cup bundt pan to prevent sticking.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Combine Coconut and Milk
In a small bowl, mix the shredded coconut with the milk and set aside.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add Eggs
Add the eggs one at a time to the butter mixture, beating well after each addition.
Incorporate Vanilla
Mix in the vanilla extract to the batter.
Add Dry Mixture
Gradually add the dry mixture into the wet mixture, alternating with the coconut milk mixture. Start and end with the dry ingredients.
Fold in Coconut
Gently fold in the additional shredded coconut into the batter.
Pour Batter into Pan
Pour the batter into the prepared bundt pan, smoothing the top.
Bake the Cake
Place the bundt pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Prepare White Chocolate Glaze
While the cake cools, melt white chocolate in a microwave-safe bowl, microwaving in 30-second intervals until smooth.
Drizzle the Glaze
Once the cake has cooled, drizzle the melted white chocolate over the top of the cake.
Garnish and Serve
Optionally, garnish with additional shredded coconut before serving.
Notes
Bundt Pan Size
Ensure you use a 10-cup bundt pan for the right texture and baking time.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Variations
You can swap out the coconut for other mix-ins like nuts or different flavored chips according to your preference.
