The coconut and white chocolate bundt cake is a soft and delicious cake perfect for breakfast or a snack. A simple recipe to prepare quickly with just a few ingredients. It has a delicate, fresh, almost exotic taste, the coconut and white chocolate bundt cake, a truly delightful dessert!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup g sugar
- 2 1/2 cups g flour
- 1/2 cup ml rice oil (or other vegetable oil of choice)
- 3/4 cup g coconut yogurt
- 1/3 cup g white chocolate (grated)
- 1 orange (grated zest)
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Mixer
- 1 10-inch Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
- 1 Grater
Steps
In the mixer bowl, beat the eggs with the sugar until they are well whipped, pale, and frothy. Add the coconut yogurt, flour, rice oil or other vegetable oil of choice, grated white chocolate, and mix well. Also add the grated orange zest and finally the baking powder. Mix all the ingredients well and then pour the mixture into the greased and floured bundt pan. Bake in a preheated oven at 350°F (180°C) for 35/40 minutes. Always do the doneness test with the appropriate cake tester or a skewer. Let the bundt cake cool on a cooling rack before slicing and serving.
Notes
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