This is a favorite! Sometimes I serve with vanilla ice cream and/or raspberries, rather than toasted coconut & pecans. I have used "regular' white chocolate bars, when I have been unable to find Swiss white chocolate.


  • 2 (3 ounce) bars Swiss white confectionery bars, (white chocolate), divided
  • 1 (18 1/4 ounce) package white cake mix (without pudding)
  • 1 (3.4 ounce) package instant vanilla pudding
  • 4 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • White Chocolate Frosting (recipe below)
  • 1/4 cup angel flake coconut, toasted
  • 1/4 cup toasted pecans


Finely grate 5 ounces white confectionery bar, save remainder for frosting. In large mixer bowl, combine next five ingredients. Mix at low speed about 1 minute; beat a medium speed 4 minutes. Pour into greased and floured 12-cup Bundt cake pan. Bake in preheated 350 oven until tests done with wooden pick (50-60 minutes). Let cool in pan 15 minutes; invert onto rack to cool completely. Place cake on serving platter. Prepare White Chocolate Frosting; drizzle on cake. Top with toasted coconut and pecans.
Amount: 18-24 servings.

White Chocolate Frosting: In heavy saucepan over low heat, melt 1 ounce white confectionary bar with 2 tablespoons butter or margarine. Remove from heat; blend in one teaspoon vanilla. Blend in 1 1/2 cups powdered sugar and 2 1/2-3 1/2 tablespoons milk until drizzling consistency.

Print this recipe

Submitted 1/2/09.
Submitted By: Beth Speckien
White Chocolate Bundt Cake