Description
This Coconut Bundt Cake is a moist and flavorful dessert perfect for Easter or any special occasion. Rich butter and coconut flavors combine with a tender crumb loaded with sweetened coconut flakes. Topped with a smooth coconut glaze and toasted coconut flakes for an irresistible finish, this luscious cake is sure to impress your guests.
Ingredients
Scale
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 and Prepare Pan: Preheat your oven to 325°F. Spray a 10-12 cup bundt pan with baking spray containing flour or brush it with softened butter and dust with flour to prevent sticking.
- Cream Butter and Sugar: In a stand mixer bowl, beat the butter and granulated sugar on high speed for 2–3 minutes using the whisk or paddle attachment until the mixture is creamy and smooth. Scrape the bowl’s sides and bottom to ensure even mixing.
- Add Cream, Extracts, and Eggs: Add the sour cream, coconut extract, and vanilla extract to the bowl. Mix again on high speed for 1-2 minutes until the batter is light, fluffy, and pale. Then add the eggs one at a time, mixing just until combined each time. Scrape the bowl once more.
- Incorporate Dry Ingredients and Coconut: Add the flour, baking powder, salt, and sweetened shredded coconut to the mixture. Mix on medium speed just until the ingredients are thoroughly combined; the batter will be thick.
- Fill Pan and Bake: Spread the batter evenly into the prepared bundt pan. Tap the pan on the counter a few times to release any trapped air bubbles. Bake for 60 to 75 minutes in the preheated oven. Halfway through baking, loosely cover the cake with aluminum foil to prevent excessive browning on top. The cake is done when a skewer inserted into the thickest part comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 2 hours, then carefully turn it out onto a wire rack to cool completely before adding the glaze.
- Make Glaze and Decorate: In a medium bowl, whisk together the powdered sugar, heavy cream, and coconut extract until smooth and of a pourable but slightly thick consistency. Pour the glaze evenly over the cooled cake. Sprinkle toasted sweetened coconut flakes on top for garnish.
Notes
- Loaf Pan Alternative: Instead of a bundt pan, you can bake this cake in two 8½x4½-inch or 9×5-inch loaf pans. Bake both for 60-75 minutes until a toothpick comes out clean.
- Cake Flour Substitute: Use regular all-purpose flour instead of cake flour, understanding the texture will be slightly different. Alternatively, combine 6 tablespoons cornstarch with 330 grams all-purpose flour for a lighter texture.
- Storage: Store leftover slices in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- Freezing: Wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to three months.
- Reheating: Warm a slice in the microwave for 15–20 seconds before serving.
- Make Ahead Tips: This cake is best made a day in advance to allow the flavors to deepen, making it perfect for holiday planning.
