Ever since I posted my Mom’s Intro Chocolate Bundt Cake here I’ve wanted to try it with different flavors. I made the mistake of not going out to see what type of instant puddling or cake flavors there were out there, but I think it turned out pretty well none the less. I had hoped that it would be a white cake, but there’s coconut instant pudding that I could find. I settled for vanilla pudding. Sadly that introduce a yellow color to the cake. With my idea set aside for a milky white cake I pressed forward. Thankfully I did. Once baked the cake is a beautiful golden yellow. The white chocolate chips really complement the coconut cake without being overly sweet. This all works out to a tender moist cake that is wonderfully balanced between coconut with a hint of sweetness from the white chocolate.

In my desire to get a white version of this cake I’m going to make it a goal to make this without boxed ingredients. That means no cake mix and no instant pudding mix. I have ideas around the instant pudding thanks to some research. Apparently instant pudding is mostly just sugar, corn starch, and something for flavor. Now the key to this will be in getting the ratios correct. Once I have that it’ll be all about the proper measurements. If I do 1 cup sugar to 1 cup corn starch how do I break that down to a box of instant pudding mix. I could try and just wing it and do it by weight. That might be an idea that works out.

Once all of that is worked out the real hard part will start. At this point in my baking life I still consider myself very new to cake. I’ll probably go with cake flour to get the tenderness I want. Then it’s trying to figure out the proper leavening agent. This is going to be a longer term project, but I am excited to try it out when the time comes. To get the clean white I’m hoping for I’ll probably leave out the white chocolate. Once I perfect that recipe I’ll definitely share it out.

Ingredients

• 1 box of white cake mix

• 1 small package of instant vanilla pudding (3.6 oz)

• 4 eggs

• 1/2 Cup canola oil

• 1/2 Cup water

• 1 Tablespoon of coconut extract

• 1 Cup of sour cream (1 8oz container)

• 1 Cup of white chocolate chips

• 1 Cup sweetened coconut flakes

Instructions

1. Pre-heat the oven to 350 degrees.

2. In a large bowl combine the cake mix, instant pudding mix, coconut extract, water, canola oil, sour cream, and eggs. If you like the struggle, or want less dished to do, mix with a spatula until combined or you can’t feel your shoulders. Otherwise mix in your stand mixer.

3. Fold in the white chocolate chips and coconut flakes.

4. Pour the batter into a greased bundt pan.

5. Bake at 350 for 50 minutes to an hour or until a toothpick comes out clean.

6. Cool in the pan on a wire rack.

7. Gently remove from bundt pan once cool.

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