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Coconut Bundt Cake

A moist and fluffy Coconut Bundt Cake, perfect for any occasion, that brings warmth and nostalgia with every slice.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup butter, softened Use unsalted butter to control the salt.
  • 1 cup sour cream, room temperature
  • 3 cups white sugar Can reduce to 2.5 cups if preferred.
  • 6 large eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut
  • 1 cup white chocolate chips Optional.
For the Frosting
  • 1 package (4 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3/4 cup flaked coconut, toasted

Method
 

Preparation
  1. Preheat your oven to 165°C (325°F).
  2. Generously grease and flour a 25 cm (10-inch) bundt pan.
Mixing
  1. In a large bowl, beat together the softened butter and sour cream until creamy and smooth.
  2. Gradually add sugar to the mixture and beat until light and fluffy, around 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition, then mix in the coconut and vanilla extracts.
Combining Ingredients
  1. In another bowl, whisk together the flour and baking powder, then gradually mix this into your wet ingredients until combined.
  2. Gently fold in the flaked coconut and optional white chocolate chips.
Baking
  1. Pour the batter into the greased bundt pan and spread it out evenly.
  2. Bake for about 1 hour 30 minutes, or until a toothpick comes out clean.
  3. Let the cake stand for 10 minutes, then carefully invert it onto a cooling rack to cool completely.
Frosting
  1. Beat the cream cheese, butter, and vanilla until smooth, then gradually add confectioners’ sugar until silky.
  2. Spread the frosting over your cooled cake and top with toasted coconut flakes.

Notes

Time-Saving Trick: You can prep the batter ahead of time and refrigerate it overnight. Just bring it back to room temperature before baking. If your cake sticks, make sure to generously grease and flour the pan, even if it’s non-stick! For a twist, try adding a dash of lime or lemon zest.