Description
This Coconut Bundt Cake is a moist and flavorful dessert featuring sweetened coconut flakes incorporated into a tender cake batter and finished with a luscious coconut frosting. With a delightful hint of coconut extract and an optional toasted coconut topping, this cake is perfect for coconut lovers looking for a rich, yet light dessert to serve at gatherings or special occasions.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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 Topping
- 1 cup toasted sweetened coconut flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Very generously grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour and sweetened coconut flakes. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer, cream the softened salted butter and granulated sugar together until the mixture is smooth and fluffy. This step helps to aerate the batter for a lighter cake.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time until the batter is light and fluffy. Then mix in the sour cream, baking powder, and coconut extract until evenly incorporated.
- Combine Wet and Dry Mixtures: Add half of the flour and coconut mixture to the wet ingredients and mix just until combined. Then add the remaining half and mix again gently until combined, being careful not to overmix to avoid a dense cake.
- Rest the Batter: Let the cake batter rest for 10 minutes. This helps the coconut flakes hydrate and improves the texture.
- Pour Batter and Bake: Pour the batter evenly into the prepared Bundt pan and spread it out. Bake in the preheated oven for 45 minutes, or until a toothpick inserted in 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 to cool completely before frosting.
- Make the Frosting: In a medium bowl, whisk the powdered sugar, heavy cream (starting with 5 tablespoons), and coconut extract until smooth and spreadable. Adjust thickness by adding more heavy cream if needed.
- Frost the Cake: Spread the coconut frosting evenly over the cooled cake.
- Add Toasted Coconut (Optional): Sprinkle toasted sweetened coconut flakes on top of the frosted cake to add texture and enhance the coconut flavor.
Notes
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 325°F for about 5–7 minutes, stirring occasionally, until golden brown and fragrant. Watch closely to prevent burning.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
- Ensure the Bundt pan is generously greased and floured to prevent the cake from sticking.
- You can adjust the frosting thickness by varying the amount of heavy cream used.
