Easter Coconut Bundt Cake – Birchberry

Name: Easter Coconut Bundt Cake – Birchberry
Total time: 80 min
Ingredients: 360 g (3 cups) cake flour, spooned and leveled; 10 g (2 tsp) baking powder; 9 g (1½ tsp) kosher salt; 240 ml (1 cup) canned full-fat coconut milk, room temperature (whisked well); 170 g (6 oz) white chocolate, finely chopped bar or chips (must have cocoa butter); 180 g (¾ cup) sour cream, room temperature; 30 ml (2 Tbsp) neutral oil (canola or vegetable); 18 g (1½ Tbsp) coconut emulsion (or extract); 5 g (1 tsp) vanilla extract; 226 g (2 sticks / 1 cup) unsalted butter, softened (65–70°F); 450 g (2¼ cups) granulated sugar; 5 large eggs, room temperature; 170 g (¾ cup / 1½ sticks) unsalted butter, room temp (68–72°F); 170 g (¾ brick / 6 oz) full-fat cream cheese, room temp (68–72°F); 270–360 g (2¼–3 cups) powdered sugar, sifted (see notes); 30 g (2 Tbsp) canned full-fat coconut milk, room temperature (whisked well); 8 g (1½ tsp) coconut emulsion (or extract); 3 g (½ tsp) vanilla extract; ⅛ tsp salt (increase to ¼ tsp if using unsalted butter); 160 g (2 cups) sweetened shredded coconut, for coating; 100 g (about ½ cup) Cadbury Mini Eggs, whole and roughly chopped (optional)

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Ingredients

360 g (3 cups) cake flour, spooned and leveled
10 g (2 tsp) baking powder
9 g (1½ tsp) kosher salt
240 ml (1 cup) canned full-fat coconut milk, room temperature (whisked well)
170 g (6 oz) white chocolate, finely chopped bar or chips (must have cocoa butter)
180 g (¾ cup) sour cream, room temperature
30 ml (2 Tbsp) neutral oil (canola or vegetable)
18 g (1½ Tbsp) coconut emulsion (or extract)
5 g (1 tsp) vanilla extract
226 g (2 sticks / 1 cup) unsalted butter, softened (65–70°F)
450 g (2¼ cups) granulated sugar
5 large eggs, room temperature
170 g (¾ cup / 1½ sticks) unsalted butter, room temp (68–72°F)
170 g (¾ brick / 6 oz) full-fat cream cheese, room temp (68–72°F)
270–360 g (2¼–3 cups) powdered sugar, sifted (see notes)
30 g (2 Tbsp) canned full-fat coconut milk, room temperature (whisked well)
8 g (1½ tsp) coconut emulsion (or extract)
3 g (½ tsp) vanilla extract
⅛ tsp salt (increase to ¼ tsp if using unsalted butter)
160 g (2 cups) sweetened shredded coconut, for coating
100 g (about ½ cup) Cadbury Mini Eggs, whole and roughly chopped (optional)