White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup

White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup
Preparation time
25 mins
Cooking time
45 mins
Difficulty
moderate
Serves
5 people
Desert

White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup.

Quick and easy coconut cake with coconut pudding, shredded coconut, macadamia nuts, white chocolate chips, and a raspberry syrup topping!

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White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup

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Ingredients

For Cake:

  • 1 box coconut cake mix
  • 1 box instant coconut cream pudding (sugar-free will work)
  • 4 eggs
  • 1 c. sour cream (light sour cream will work)
  • 1/4 c. oil
  • 1/3 c. shredded sweetened coconut
  • 1/2 c. chopped macadamia nuts
  • 1 c. white chocolate chips
  • 2 tbsp. turbinado sugar

For syrup:

  • 1 pint fresh raspberries
  • 3 tbsp. sugar
  • 1 tsp. cornstarch
  • 1/3 c. amaretto
  • 1/2 tsp. almond extract

Instructions

  1. For cake:
  2. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, and shredded coconut.
  3. Fold in the macadamia nuts and white chocolate chips.
  4. Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  5. Sprinkle with turbinado sugar.
  6. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  7. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  8. Meanwhile, prepare syrup.
  9. For syrup:
  10. In a small saucepan over medium heat, bring all syrup ingredients to a simmer, cooking for 3 minutes.
  11. Remove from heat, and cool completely.
  12. Chill. Serve with cake.
White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup
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