White Chocolate Coconut Bundt Cake
Cake mix white chocolate coconut bundt cake aka Tom Cruise cake tastes just like homemade! Best cake mix hack you will ever bake up.
Servings: 12
Ingredients
- 1 box cake mix white
- 1 box instant pudding mix vanilla
- 1 c sour cream
- 4 eggs
- 1 c coconut milk
- 1/2 c vegetable oil
- 1/2 c white chocolate chips
- 3 c coconut sweetened and shredded
- 16 oz cream cheese frosting
Instructions
- Preheat the oven to 350 degrees F. Spray bundt pan with nonstick spray. In a large bowl, whisk together cake mix and instant pudding. Add sour cream, eggs, coconut milk and vegetable oil.
- Mix well until you have a smooth texture. Fold in the white chocolate chips and 1 cup of your shredded coconut. Pour batter into the prepared bundt pan. Bake for approximately 50 minutes, or until an inserted toothpick comes out clean.
- Remove the pan from the oven and let cool for 15 minutes on a cooling rack, then carefully put a large plate on top, grab both the pan and the plate and flip it over, if sprayed properly it should slide right out. Allow it to cool on the plate for 15 more minutes.
- While the cake is still slightly warm (but not hot), spread the cream cheese frosting over the surface. Top with desired amount of shredded coconut (I used an additional 2 cups of shredded coconut
Video
Nutrition
Serving: 1oz | Calories: 552kcal | Carbohydrates: 77g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 466mg | Potassium: 212mg | Fiber: 2g | Sugar: 49g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg