Description
This Coconut Bundt Cake is a moist and flavorful dessert featuring sweetened coconut flakes infused in a tender cake, topped with a luscious coconut frosting and optional toasted coconut garnish. Perfect for coconut lovers, it boasts a rich buttery texture balanced by a smooth, creamy icing, making it an ideal centerpiece for any special occasion or afternoon treat.
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 (adjust for desired consistency)
- 2 teaspoons coconut extract
Optional Garnish
- 1 cup toasted sweetened coconut flakes
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a Bundt pan to prevent sticking and ensure an easy release 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 incorporation into the batter.
- Cream Butter and Sugar: Using an electric mixer, beat the softened salted butter and granulated sugar together until the texture is smooth and creamy, about 3-5 minutes. This step is essential to create a light, fluffy base for the cake.
- Add Eggs and Wet Ingredients: Add the eggs one at a time while continuing to beat until the mixture is light and fluffy. Then mix in the sour cream, baking powder, and coconut extract until all are well combined.
- Incorporate Dry Ingredients: Add half of the flour and coconut mixture to the wet ingredients and gently mix until just combined. Repeat with the remaining flour mixture. Avoid over mixing to maintain the cake’s tender crumb.
- Rest the Batter: Let the batter rest for 10 minutes to allow the coconut flakes to hydrate and the flour to fully absorb moisture, improving the cake’s texture.
- 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: Remove the Bundt pan from the oven and allow the cake to cool for 20 minutes. Then invert the cake onto a serving plate.
- Make the Frosting: In a medium bowl, whisk together powdered sugar, heavy cream (start with 5 tablespoons and add up to 8 for desired consistency), and coconut extract until smooth and spreadable.
- Frost the Cake: Spread the coconut frosting evenly all over the cooled cake.
- Garnish: Sprinkle the top with toasted sweetened coconut flakes if desired, for added texture and flavor.
- Serve: Slice and serve your delicious Coconut Bundt Cake. Enjoy the combination of tender cake and creamy frosting!
Notes
- To toast coconut flakes: Spread sweetened coconut flakes in a single layer on a baking sheet and toast in a preheated 350°F oven for 5–7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning.
- Allowing the batter to rest helps the flours and coconut flakes absorb moisture, resulting in a better crumb.
- Adjust heavy cream in frosting for desired thickness – use less for thinner glaze, more for thicker spreadable frosting.
- Ensure butter is softened to room temperature for best creaming results.
- Do not overmix the batter once flour is added to avoid dense cake texture.
