Delicious coconut bundt cake is so incredibly moist, dense and full of flavor. Great cake for you coconut lovers!
If you haven’t heard, I love coconut. Any chance I can get to add coconut to something, I will. Yesterday I was totally in the mood for something with coconut in it (never mind the fact that I already had a coke with coconut syrup in it already-Cocolada from FIIZ is my go-to), so Karmen and I decided to make a coconut cake. We made it in a bundt pan because they are always so pretty. I love my stone pan from Pampered Chef, but I told my mom the other day that I need some more bundt pans since there are so many gorgeous ones out there.
So let’s talk about this cake. This is a homemade cake and batter and it is not a skinny one. Lots of butter and sour cream make for a fatty cake, but boy oh boy is it yummy. It is super dense and moist (sorry folks, I know most people despise that word), but when it comes to cake, that is the word you want to use. Nobody wants a dry cake…
If you have any left overs, this cake is fantastic the next day. Wrap it up in some plastic wrap and let it sit in the fridge overnight and then take it out and let it come to room temperature. So good I tell ya. I know because I had it for breakfast…
Don’t forget to save the recipe for later. PIN it and be sure to follow me on PINTEREST.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
cake
|
- 1 1/2 cups butter
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 teaspoon baking powder
- 2 teaspoons coconut extract
- 1 3/4 cups flour
- 2 cups flaked coconut
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons coconut extract
- 1 cup flaked coconut-toasted optional
Ingredients
Cake:
Coconut Glaze:
|
|
- 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 and mix well.
- Add half of the flour mixture to creamed mixture, mix. 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.
- Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake. If you have it thicker like a frosting, just frost the top. Top with toasted coconut, if desired.
