The original Doan’s Bakery version of this cake is described on the Goldbelly website as:
“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”
- butter
- sour cream
- white sugar
- eggs
- vanilla extract
- cake flour
- baking powder
- coconut milk
- white chocolate chips
- coconut flakes
- cream cheese
- powdered sugar
1. Start by preheating your oven to 325°F and greasing your 10-inch bundt pan. Pro Tip: Crisco works better than butter to prevent cakes from sticking.
2. Next whisk together 3 cups of cake flour, a 1/2 teaspoon of baking powder and a pinch of salt and set aside.
3. In the bowl of a mixer, cream the butter along with the sugar and sour cream until light in color. Add eggs, one at a time. Stir in coconut milk and vanilla extract.
- 1/2 inch olive oil (for frying pan)
- 2 cloves minced garlic
- 1 chopped onion
- 8 to 12 thick slices Italian bacon
- 4 eggs
- 2 packages spaghetti
- 2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
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