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Coconut Bundt Cake

This is impossibly moist and has layered flavors of coconut throughout.  It's a snack time cake, or serve it for brunch or breakfast.

Coconut Bundt Cake

Print Grocery List Print Recipe
Serves: 8 Total Time: 80 minutes

Ingredients

  • For the Cake:
  • 1½ cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ teaspoon baking powder
  • 1 teaspoon coconut extract (I used 2)
  • 1¾ cups flour
  • 2 cups flaked unsweetened coconut

  • For the Coconut Glaze:
  • 1 cup powdered sugar
  • ¼ cup heavy cream (or more if you want it thinner)
  • 1 teaspoon coconut extract
  • ½ cup flaked unsweetened coconut, toasted, to garnish

Instructions

1

Preheat oven to 325 degrees. Generously grease and flour a bundt pan.

2

In a medium bowl, mix flour and flaked coconut. Set aside.

3

In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.

4

Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.

5

Let cake batter rest for 5 minutes.

6

Pour into prepared pan. Bake for for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate.

7

Frost with coconut glaze.

8

For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake. Sprinkle with toasted coconut.

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