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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:

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

For syrup:

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