Coconut is hands down one of my favorite flavors! The smell alone reminds me of drinking a delicious frozen concoction out of a coconut in St. Croix.
This coconut colada cake is the perfect blend of a traditional coconut Bundt cake and a tropical frozen drink. With just the right amount of coconut rum baked in, you can almost taste the Caribbean!
Cake Ingredients:
360g all-purpose Flour
2 tsp baking powder
1 tsp kosher salt
1 pkg vanilla pudding mix
1/2 cup coconut Greek yogurt
3/4 cup coconut milk
1/4 cup Malibu Coconut Rum
1 Tbsp Coconut extract
350g granulated sugar
2 sticks unsalted butter, at room temperature
4 oz melted white chocolate
4 large eggs, at room temperature
1/3 cup ground coconut (I use sweetened shredded coconut and pulse it a few times in the food processor)
Coconut Buttercream Ingredients:
1 stick unsalted butter, chilled
Pinch of salt
1 tsp coconut extract
2.5 cups powdered sugar
3-5 Tbsp coconut milk
Decoration:
2 cups Sweetened Shredded Coconut
Directions:
Preheat oven to 325 degrees, spray 10-12 cup Bundt pan with Pam Baking Spray (don't use regular cooking spray or your cake will stick)
You will need 3 bowls for this... In one bowl, whisk dry ingredients (flour, baking powder, pudding mix, salt) and set aside.
In your next bowl, mix coconut milk, coconut rum, Greek yogurt, and coconut extract, then set aside. (It will smell yummy and make you want a Coconut Colada).
In the bowl of your stand mixer, using the paddle attachment, beat the butter and sugar until light and fluffy- about 3 minutes.
Stir melted white chocolate into butter/sugar mixture.
Add eggs to stand mixer bowl, one at a time scraping down sides as you go. Mix for about 2-3 minutes.
With the mixer on a low speed, add your flour mixture and coconut milk mixture to the bowl about 1/2 cup at a time, scraping down as you go.
Once there is no more dry flour, stop mixing and stir in the ground coconut.
Pour your batter into your prepared Bundt pan. Sprinkle 1/2 cup of shredded coconut on the top of the pan (this will bake into the the cake and be the bottom once turned out of the pan)
Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
If you want your cake a little extra boozy, you can poke holes in your Bundt cake and pour over another 1/4 to 1/3 cup of Coconut Rum while it is still warm. Cheers!
Let Bundt pan rest on cooling rack to cool completely, about 1/2 to 1 hour, then invert onto cake stand.
Coconut Buttercream Directions:
In a large bowl (or your stand stand mixer), beat the butter and coconut milk until light and fluffy.
Slowly add in powdered sugar, 1/2 cup at a time.
Add salt and coconut extract.
Turn the mixer on high and mix for about 5 minutes. You may need to add more coconut milk to achieve desired texture. (Add 1 Tbsp at a time)
Spread buttercream on cake and top with the remaining shredded coconut.
Enjoy your tropical Coconut Colada Bundt!
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