Coconut Bundt Cake
The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.
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Servings: 10
Ingredients
Coconut Bundt 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
Coconut Frosting
- 2 cups powdered sugar
- 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
- 2 teaspoons coconut extract
- *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut
Instructions
For The Coconut Bundt Cake
- Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
- In a medium bowl, combine the flour and flaked coconut. Set aside.
- Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
- Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
- Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.
For The Coconut Frosting
- In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!
Notes
*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).
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