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White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup

February 25, 2016

 

white chocolate macadamia coconut bread with raspberry syrup pin

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

Is it too soon for coconut and macadamia nuts and tropical things? I know I’m in FL, but I’m soooo ready for spring.

white chocolate macadamia coconut bread with raspberry syrup 12

Here’s another amazing cake that was born out of a very last minute idea! Another cake that came about because I was killing 2-3 minutes of time while I was waiting for 6 other things to happen in the kitchen!

A cake that requires only a few ingredients, and that you can mix together in about 90 seconds. Seriously.

white chocolate macadamia coconut bread with raspberry syrup 18

I used the same basic cake recipe that I used for the spur of the moment Lemon Blueberry Bundt Cake, this Orange Creamsicle Cheesecake Cake, and my Grandma’s Pistachio Bread (which is really more like cake!).

white chocolate macadamia coconut bread with raspberry syrup 4

The recipe is incredibly versatile, and you can go a myriad of ways with it. You can choose any flavor cake mix, add any flavor of pudding, and just about any type of mix-in.

I would NEVER call this White Chocolate Macadamia Coconut Bundt Cake (w/ Raspberry Syrup) my favorite because that title will always be held by my Grandma’s Pistachio Bread, but I think it might be my second favorite.

white chocolate macadamia coconut bread with raspberry syrup 7

For starters, I’m a junkie for white chocolate, but you’ve probably picked up on this by now. But I also just love every single one of these flavors individually and together. They are all better together.

They are all great in pairs, like white chocolate and raspberry, coconut and macadamia nuts, macadamia nuts and white chocolate, but then put all of them together!!

white chocolate macadamia coconut bread with raspberry syrup 15

This cake starts out with coconut cake mix and coconut cream pudding, and then I threw in shredded coconut for good measure. This recipe produces an incredibly moist and flavorful cake anyway, but all that coconut flavor is a wonderful addition. The white chocolate chips get all melty, and that makes for a sweet and gooey effect. The macadamia nuts give this cake a tropical flare, and a bit of nuttiness and crunch!

white chocolate macadamia coconut bread with raspberry syrup 20

The raspberry syrup on top is one of my favorite fruit sauces. It’s sweet and tangy, so it’s the perfect complement to this rich and sweet cake. And it adds a nice pop of color!

It’s a magical cake. So many wonderful things in a cake that is unbelievably quick to prep, and really pretty to look at.

white chocolate macadamia coconut bread with raspberry syrup 23

Print

White Chocolate Macadamia Coconut Bundt Cake with Raspberry Syrup

Course Cake
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl

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

For cake:

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, and shredded coconut.
  2. Fold in the macadamia nuts and white chocolate chips.
  3. Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  4. Sprinkle with turbinado sugar.
  5. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  6. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  7. Meanwhile, prepare syrup.

For syrup:

  1. In a small saucepan over medium heat, bring all syrup ingredients to a simmer, cooking for 3 minutes.
  2. Remove from heat, and cool completely.
  3. Chill. Serve with cake.

white chocolate macadamia coconut bread with raspberry syrup 16

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Filed Under: Breads & Muffins, Cakes & Cupcakes, Easter, Recipes 14 Comments

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Lovely comments

  1. Jen | Baked by an Introvert says

    February 25, 2016 at 12:34 pm

    This bundt cake has my heart smiling! Love the white chocolate macadamia coconut flavor with raspberry syrup. I think I could drink that syrup!! Gorgeous cake, Sarah!

    Reply
    • Sarah says

      March 1, 2016 at 6:45 pm

      Thank you so much, Jen! The syrup is definitely a treat all on its own! 🙂

      Reply
  2. Morgan @ Morgan Manages Mommyhood says

    March 1, 2016 at 3:26 pm

    This looks SO good!I love macadamia nuts! Pinning and tweeting!

    Reply
  3. Christine @ A Sprinkle of This and That says

    March 2, 2016 at 8:43 pm

    I love the flavor combo of this cake! Bring on Spring! Thanks so much for sharing @ Oh My Heartsie Girls Wordless Wednesday!

    Reply
  4. Nance in Reno says

    March 3, 2016 at 10:21 am

    Yummm. I love raspberries but I’m thinking about going Hawaiian with a pineapple topping/syrup!

    Reply
    • Sarah says

      March 6, 2016 at 12:39 pm

      That would be AMAZING. Definitely! Let me know how it turns out!

      Reply
  5. Nance in Reno says

    March 3, 2016 at 10:22 am

    PS: I’m an attorney by day and crafter by night too (although I retire on Friday!)

    Reply
    • Sarah says

      March 6, 2016 at 12:39 pm

      You lucky duck! Happy retirement to you!!! How wonderful!

      Reply
  6. kid can doodle says

    March 4, 2016 at 11:52 am

    your photos are like food porn! looks yum.

    Reply
  7. Ashley says

    March 7, 2016 at 8:05 am

    Looks and sounds amazing! Thank you for linking up to the Tasty Tuesday linky. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope you’ll join us again this week.

    Reply
  8. Frugal Hausfrau says

    March 7, 2016 at 3:35 pm

    Oh my gosh, I may have to make this, you make it sound so good! And those photos! Yum, Thanks for sharing with us on Throwback Thursday & we’re looking forward already to what you’ll bring next week! 🙂

    Mollie

    Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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