White Chocolate Coconut Pound Cake

There’s a moment when you lift a warm bundt from the oven and the kitchen fills with a heady perfume of browned butter, toasted coconut, and sweet white chocolate—soft, irresistible, and somehow nostalgic. This White Chocolate Coconut Pound Cake delivers that exact moment: a dense yet tender crumb that yields to a melt-in-your-mouth slice, punctuated by the silk of melted white chocolate and the chewy pops of sweetened coconut. Whether you’re slicing a generous wedge with morning coffee, keeping a cake stand ready for unexpected guests, or bringing something luminous to a holiday table, this cake feels like comfort wrapped in celebration.

If you enjoy bundt-style cakes with chocolate-forward variations, you might also like a rich chocolate donut bundt idea I riffed on recently: a chocolate donut bundt cake inspiration.

Dish Snapshot

Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 20–90 minutes (including cooling)
Servings: 12 slices
Difficulty Level: Intermediate — straightforward technique, but watch mixing and doneness for the best crumb

Nutrition Highlights
Nutrition below is an estimate per serving (1 of 12 slices). Values were calculated using standard USDA FoodData Central nutrition profiles and are intended as an approximate guide only.

Calories: ~512 kcal
Protein: ~5.5 g
Carbohydrates: ~59 g
- Sugars: ~43 g
- Fiber: ~1.1 g
Fat: ~28 g
- Saturated fat: ~16–18 g
Sodium: Variable (depends on added salt and brand of ingredients) — approximately 150–220 mg

Notes on health context:

This cake is rich and high in sugar and fat; enjoy as an occasional treat. For guidance on added sugar, see recommendations from health organizations such as the American Heart Association and Mayo Clinic. Values above are derived from government nutrient databases and standard ingredient profiles.

Perfect For…
This cake shines when you want something that reads as both cozy and elevated. Best moments:

Weekend brunches: slices pair beautifully with a bright fruit salad and medium-roast coffee.
Celebrations and potlucks: the bundt silhouette looks festive without fuss.
Holiday tables: coconut and white chocolate bring a tropical, celebratory note to winter menus.
Gifting: wrapped in parchment and tied with ribbon, a slice will feel like a warm, homemade present.

Preparation Guide

Ingredients

1 cup unsalted butter, softened (227 g)
2 cups granulated sugar (400 g)
4 large eggs
2 cups all-purpose flour (about 240 g)
1 cup white chocolate, melted (about 170 g)
1 cup shredded sweetened coconut (about 80 g)
1/2 cup sour cream (120 g)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

Optional ingredients and substitutions

For less sweetness: reduce granulated sugar to 1 3/4 cups (350 g).
Use unsweetened shredded coconut (1 cup) and add 2–3 tablespoons honey if you want control over sweetness.
Sour cream substitutions: full-fat Greek yogurt (1/2 cup) for tangy moisture; for dairy-free, use coconut yogurt (consistency may vary).
For a lighter crumb: replace 1/2 cup all-purpose flour with cake flour.
To amplify coconut: fold in 1/4 cup toasted coconut at the end or top with coconut flakes after glazing.

Step-by-step method

Preheat the oven to 350°F (175°C). Grease and lightly flour a 10-12 cup bundt pan (or use nonstick spray and a dusting of flour).
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes with a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
Stir in the melted white chocolate and vanilla extract until fully combined. (Allow melted white chocolate to cool slightly so it doesn’t scramble the eggs when added.)
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream: add one-third of the dry, then half the sour cream, another third dry, the remaining sour cream, and finish with the last of the dry. Mix gently until just combined.
Fold in the shredded sweetened coconut with a spatula, keeping mixing minimal to avoid overworking the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through if your oven has hot spots.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing or slicing.

Practical tips

Avoid overmixing once you add flour—overworked batter yields a dense, tough crumb.
If the bundt top browns too quickly, tent loosely with foil for the last 15–20 minutes.
Let the cake cool fully before glazing to prevent the glaze from sliding off.
Test doneness near the center; some bundt pans can bake edges faster than the middle.

Best Pairings

Classic: Serve plain or lightly dusted with powdered sugar for a simple, elegant slice with coffee or tea.
With spreads: A dollop of mascarpone or a smear of coconut butter complements the cake’s richness.
Ice cream: A scoop of vanilla bean or coconut ice cream makes an indulgent dessert.
Fruit: Brighten the plate with macerated berries or a mango salsa for tropical contrast.
Beverage pairings: Medium-roast coffee, jasmine tea, or a lightly sweet Moscato.

If you’re playing with bundt and flavor combos, you might enjoy pairing slices with an ooey-gooey chocolate and peanut butter concept I developed: a chocolate-peanut butter ooey-gooey idea.

Keeping it Fresh

Room temperature: Store tightly wrapped in plastic wrap or in an airtight cake carrier for 2–3 days.
Refrigeration: Wrapped well, the cake will keep 5–7 days in the fridge. Bring to room temperature before serving for best texture.
Freezer: Slice and individually wrap pieces or freeze the whole cake wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and then return to room temperature before serving.

Chef’s Advice

White chocolate: Use good-quality white chocolate (not candy coating) for a real cocoa butter flavor; chop bars or use high-quality chips that melt smoothly.
Coconut texture: For a toasty note, lightly toast half of the coconut before folding it into the batter and sprinkle some on top after glazing.
Doneness cues: Beyond the toothpick test, the cake should pull slightly away from the pan edges and spring back lightly when pressed.
Temperature control: Room-temperature eggs and butter emulsify better—don’t use cold eggs straight from the fridge.
Pan prep: For intricate bundts, brush with melted butter into crevices and dust with flour or use baker’s release spray to ensure clean unmolding.

Creative Twists

White Chocolate-Citrus Pound Cake: Add the zest of 1 large lime and 1 orange to the batter and finish with a citrus glaze (powdered sugar + citrus juice).
Coconut-Almond Variation: Replace 1/2 cup of the flour with almond flour and add 1/2 teaspoon almond extract—this yields a nutty depth that pairs well with white chocolate.
Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum (if your blend needs it) and reduce baking powder slightly; texture will be slightly more crumbly.
Vegan Version: Swap butter for 1 cup coconut oil, replace eggs with 1:1 flax eggs (4 tbsp ground flax + 12 tbsp water, chilled), use coconut yogurt instead of sour cream, and choose dairy-free white chocolate. Baking times may vary—expect a slightly denser crumb.

All Your Questions Answered
Q: Can I use unsweetened coconut?
A: Yes—use 1 cup unsweetened shredded coconut and add a touch of honey or increase sugar by 1–2 tablespoons if you prefer the original level of sweetness.

Q: My cake is moist in the center after 70 minutes. What should I do?
A: If a toothpick shows wet batter, tent with foil and continue baking in 5–10 minute increments, checking frequently. Oven temperatures vary—an oven thermometer helps.

Q: Can I make this in loaf pans instead of a bundt?
A: Yes. Use two 9×5 loaf pans, reduce oven temperature to 325°F (163°C), and bake for 50–65 minutes, checking doneness early.

Q: How can I reduce calories or sugar?
A: Reduce sugar to 1 1/2–1 3/4 cups and use unsweetened coconut. Replacing sour cream with Greek yogurt can slightly lower fat, but remember texture will change.

Q: Leftover ideas?
A: Turn slices into bread pudding, layer cubes into trifle with whipped cream and fruit, or toast slices lightly for a warm, crisp bite.

Conclusion

Give this White Chocolate Coconut Pound Cake a try the next time you want something that reads as both homey and special—perfect for sharing, gifting, or treating yourself. For inspiration and to compare variations on this style of cake, see this popular interpretation of a similar white chocolate coconut bundt from Baker by Nature: The Best Tom Cruise Coconut Cake (White Chocolate Coconut), and another copycat bundt approach with helpful technique notes at Cake by Courtney: Tom Cruise Coconut Cake Recipe (Doan’s Bakery Copycat).

If you make this cake, I’d love to hear how you adapted it—share photos and notes in the comments or tag your creations on social so we can swap tips and variations.