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Coconut Bundt Cake

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Total Time: 1 hour 20 minutes
Servings: 8

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

  • Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
  • In a medium bowl, mix flour and flaked coconut. Set aside.
  • 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.
  • Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
  • Let cake batter rest for 5 minutes.
  • Pour into prepared pan. Bake for for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate.
  • Frost with coconut glaze.
  • 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.