Description
This Coconut Bundt Cake is a moist and flavorful dessert featuring tender cake infused with coconut flakes and a rich coconut extract. Baked in a Bundt pan and topped with creamy coconut frosting and optional toasted coconut, this cake offers a delightful coconut experience perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups sweetened coconut flakes
- 1 ½ cups salted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- ½ teaspoon baking powder
- 2 teaspoons coconut extract
For the Frosting
- 2 cups powdered sugar
- 5 to 8 tablespoons heavy cream (use less for thinner frosting or more for thicker frosting)
- 2 teaspoons coconut extract
Optional Garnish
- 1 cup toasted sweetened coconut flakes
Instructions
- Prepare the Pan: Preheat your oven to 325°F. Generously grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and sweetened coconut flakes. Set this mixture aside for now.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar together until the mixture is smooth and creamy.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time until the batter becomes light and fluffy. Then mix in the sour cream, baking powder, and coconut extract until all ingredients are fully incorporated.
- Combine Dry and Wet Mixtures: Add half of the flour and coconut mixture to the wet mixture and stir just until combined. Add the remaining flour mixture and mix gently until combined—avoid overmixing to keep the cake tender.
- Rest the Batter: Let the cake batter rest for 10 minutes to allow the coconut flakes to hydrate and the batter to settle.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then carefully invert it onto a serving plate and let it cool completely before frosting.
- Prepare the Frosting: In a medium bowl, whisk together the powdered sugar, heavy cream (starting with 5 tablespoons and adding more to reach desired thickness), and coconut extract until smooth and spreadable.
- Frost the Cake: Spread the coconut frosting evenly over the cooled cake. If desired, sprinkle toasted sweetened coconut flakes on top for added texture and flavor.
- Serve: Slice and enjoy this rich, coconut-flavored Bundt cake with family and friends.
Notes
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally, until golden brown and fragrant. Watch closely to avoid burning.
- Using salted butter adds flavor; reduce additional salt if modifying the recipe.
- You can adjust the coconut extract to enhance the coconut flavor according to your preference.
- If you desire a thinner frosting, use less heavy cream; for a thicker frosting, add more gradually.
- Ensure not to overmix the batter to keep the cake light and tender.
