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


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


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.