Coconut Bundt Cake
With a simple coconut glaze and a sprinkle of toasted coconut on top, Coconut Bundt Cake is a hit for coconut lovers everywhere! It’s the perfect cake for any celebration or casual dinner party, giving you the perfect amount of coconut flavor in every moist crumb!
Servings: 16 servings
Ingredients
Cake
- 1 ½ cups (345g) salted butter room temperature
- 2 cups (400g) granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 6 large eggs room temperature
- 1 ¾ cups (354g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups sweetened coconut
Frosting
- 1 cup (120g) powdered sugar
- 4-5 Tablespoons heavy cream
- 1 teaspoon coconut extract
- ¼ cup toasted sweetened coconut flakes
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat the butter and sugar on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.1 ½ cups (345g) salted butter, 2 cups (400g) granulated sugar
- Add the sour cream, coconut extract, and vanilla extract. Mix again until light, fluffy, and pale, about another 1-2 minutes on high speed. Add the eggs, mixing just until combined. Scrape the bottom and sides of the bowl again.1 cup sour cream, 2 teaspoons coconut extract, 1 teaspoon pure vanilla extract, 6 large eggs
- Add flour, baking powder, salt, and shredded coconut. Mix on medium speed just until combined. The batter will be thick.1 ¾ cups (354g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 2 cups sweetened coconut
- Spread the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 60 to 75 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar, cream, and coconut extract in a medium bowl until smooth and a nice consistency that isn't too thin. Pour over the cooled cake, then sprinkle with the toasted (or untoasted) sweetened coconut flakes to decorate.1 cup (120g) powdered sugar, 4-5 Tablespoons heavy cream, 1 teaspoon coconut extract, ¼ cup toasted sweetened coconut flakes
Notes
- Loaf pans: You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
- Cake flour substitute: You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
- Store: Place leftover slices in an airtight container on the counter for up to two days or in the fridge for up to five days.
- Freeze: Wrap individual slices in plastic wrap and place in a freezer bag; freeze for up to three months.
- Reheat: Microwave a slice for 15–20 seconds to warm it up slightly before serving.
- Make Ahead: This cake gets even more flavorful if made a day in advance, so it’s perfect for planning ahead.
Nutrition
Calories: 449kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 247mg | Potassium: 109mg | Fiber: 2g | Sugar: 37g | Vitamin A: 766IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
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