Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake for Easter

Name: Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake for Easter
Ingredients: 2 1/2 cups (360 g) all-purpose flour; 1 (3.4-oz) package instant coconut cream pudding (onlyuse dry mix) *I think the original cake needed a bit more coconut flavor; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 ¾ cups granulated sugar; 1 cup unsalted butter (room temperature); 5 eggs (room temperature); ½ cup sour cream (room temperature, You can also sub buttermilk)); 1 tablespoon vanilla extract; 1 tablespoon coconut extract; 1/2 cup mixed cream of coconut ( you can also use coconut cream which is less sweet); 4 ounces quality white chocolate (chopped); 16 ounces cream cheese (softened (454 g)); ½ cup unsalted butter (softened (113 g)); 3-4 cups powdered sugar (360–480 g); 2 teaspoons vanilla bean paste or extract (10 ml); 1½ cups sweetened shredded coconut (about 120 g); ½ cup toasted coconut (about 40 g)

This moist coconut bundt cake is made with chunks of sweet white chocolate, frosted with a rich cream cheese frosting, and topped with toasted coconut flakes. The real $130 Doan’s Bakery cake was made famous by Tom Cruise. This took quite a bit of time to recreate. We tried several recipes and landed on this list winner below with some optional variations.

Sweet, delicate, rich, and very delicious.

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