Description
This Coconut Bundt Cake is a moist, flavorful dessert featuring sweetened coconut flakes baked into a tender cake, complemented by a creamy coconut frosting. Perfect for coconut lovers, this cake combines the rich taste of butter and coconut extract with the texture of toasted coconut flakes for an irresistible treat.
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 (adjust for desired frosting thickness)
- 2 teaspoons coconut extract
Optional Topping
- 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.
- Combine dry ingredients: In a medium bowl, mix together the all-purpose flour and sweetened coconut flakes. Set this mixture aside for later.
- Cream butter and sugar: Using an electric mixer, cream the softened salted butter and granulated sugar together until the mixture becomes smooth and light in texture.
- Add eggs and wet ingredients: Beat in the eggs one at a time until the batter is light and fluffy. Then, incorporate sour cream, baking powder, and coconut extract until everything is well combined.
- Mix in dry ingredients: 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 carefully, making sure not to overmix the batter. Let the batter rest for 10 minutes to improve 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: Allow the cake to cool in the pan for 20 minutes, then carefully invert it onto a serving plate.
- Prepare the frosting: In a medium bowl, whisk together the powdered sugar, heavy cream, and coconut extract until smooth and creamy. Adjust the cream quantity to reach your desired frosting consistency.
- Frost and garnish: Spread the coconut frosting evenly over the cooled cake. If desired, sprinkle toasted sweetened coconut flakes on top for added texture and flavor.
- Serve and enjoy: Slice the cake and serve to guests or enjoy as a delightful treat yourself.
Notes
- To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally until golden and fragrant.
- Do not overmix the cake batter to keep the texture tender and light.
- Adjust the amount of heavy cream in the frosting to achieve a thicker or thinner consistency as preferred.
- For best results, use fresh coconut extract to enhance the flavor.
