White Chocolate Strawberry Coconut Bundt Cake

White Chocolate Strawberry Coconut Bundt Cake is light and fluffy, full of fresh coconut flakes, sweet strawberry jam, chunks of sweet white chocolate, and topped with a light glaze.

I have to be honest, I’m not the biggest fan of coconut, but this cake changed my mind! My husband and kids love coconut, and the more the better. I originally had the idea for this cake without coconut, and then last minute my daughter said to add it in, so I did it for her. To my surprise, I took one bite of this white chocolate coconut cake and was in love. The coconut flavor adds depth to the flavor, and gives it a perfect chewy bite. And combined with the strawberry and white chocolate it’s the perfect blend of flavors. So now, it’s one of my favorite cakes to make and to eat!

Ingredients

• 1 cup oil (vegetable or avocado
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream or unsweetened Greek yogurt
• 3/4 cup strawberry jam
• 1/2 cup white chocolate chips or broken white chocolate pieces
• 1/2 cup unsweetened shredded coconut
• Glaze
• 2 cups powdered sugar
• 1 tbsp milk

Instructions in White Chocolate Strawberry Coconut Bundt Cake

1. Preheat oven to 350°F. Grease and flour your Bundt pan.
2. In a medium bowl, whisk together oil and sugar until smooth. Add eggs one at a time, then stir in vanilla.
3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add flour mixture to wet ingredients in three additions, alternating with sour cream.
5. Fold in coconut and white chocolate chunks. The batter will be thick.
6. Pour half the batter into the prepared bundt pan. Dollop spoonfuls of strawberry jam on top, and then top with remaining batter.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. The top should be a light golden brown.
8. Cool in the pan for 10-15 minutes, then invert onto a wire cooling rack.
9. GLAZE
10. Add powdered sugar and milk to a bowl and whisk together until the sugar is fully dissolved. You can add more if you’d like it thicker

What Makes a Bundt Cake Different from Regular Cake?

Shape 

• Bundt cakes are ring-shaped with decorative ridges.

Texture

• Bundt cakes are denser and firmer than regular cakes. 
• Bundt cakes need to be denser to hold the shape of the pan. 

Appearance

• Bundt cakes are often served with a simple glaze, powdered sugar, or frosting drizzle.
• Regular cakes are often layered and heavily frosted.

Tips for White Chocolate Strawberry Coconut Bundt Cake

Space the jam – Make sure the dollops of jam are spaced evenly from the center of the cake

Use strawberry preserves if you want more strawberries

Grease the bundt pan well, or the cake will get stuck in its grooves.

Don’t overbake. Remove the cake when a toothpick comes out clean from the middle. Overbaking will cause it to dry out.

Can a bundt cake be baked in a regular pan?

Yes, you can make a Bundt cake in a regular pan, with a few considerations:

1. Adjust the Baking Time: A regular pan might take a little less or more time to bake
2. Pan Size: If you’re using a different pan size, you may need to adjust the amount of batter.
3. Shape: You won’t get the signature Bundt shape, but you’ll still have a delicious cake!

Storing White Chocolate Strawberry Coconut Bundt Cake

If kept in an airtight container or covered in plastic wrap, at room temperature, or tightly wrapped in foil, this strawberry bundt cake will last 2-3 days.

More Bundt Cake Recipes

Walnut Crunch Bundt Coffee Cake

Layered Cookie Crunch Cake Mix Bundt Cake

Spice Cream Filled Pumpkin Bundt Cake

White Chocolate Strawberry Coconut Bundt Cake

Light and fluffy, full of fresh coconut flakes, sweet strawberry jam, chunks of sweet white chocolate, and topped with a light glaze.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Servings 8

Ingredients

  

1x2x3x

• 1 cup oil vegetable or avacado
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream or unsweetened Greek yogurt
• 3/4 cup strawberry jam
• 1/2 cup white chocolate chips or broken white chocolate pieces
• 1/2 cup unsweetened shredded coconut
• Glaze
• 2 cups powdered sugar
• 1 tbsp milk

Instructions

 

• Preheat oven to 350°F. Grease and flour your Bundt pan.
• In a large bowl, whisk together oil and sugar until smooth. Add eggs one at a time, then stir in vanilla.
• In another bowl, whisk together flour, baking powder, baking soda, and salt.
• Add dry ingredients to wet ingredients in three additions, alternating with sour cream.
• Fold in coconut and white chocolate chunks
• Pour half the batter into the pan. Dollop spoonfuls of strawberry jam on top, and then top with remaining batter.
• Bake for 50-60 minutes, or until a toothpick comes out clean.
• Cool in the pan for 10-15 minutes, then invert onto a wire rack.
• GLAZE
• Add powdered sugar and milk to a bowl and whisk together until the sugar is fully dissolved. You can add more if you’d like it thicker

Keyword coconut strawberry cake, strawberry white chocolate cake, white chocolate coconut bundt cake copycat recipes, white chocolate coconut cake recipe

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