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Coconut Bundt Cake
Coconut Bundt Cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Indulgent coconut Bundt cake with luscious cream cheese frosting and toasted coconut.
Ingredients:
  • 1 cup butter, softened
  • 1 cup sour cream
  • 3 cups white sugar
  • 6 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut
  • 1 cup white chocolate chips
  • 1 (4 ounce) package cream cheese, softened
  • 0.25 cup butter, softened
  • 2 cups confectioners' sugar
  • 0.75 cup flaked coconut, toasted
Instructions:
  • Collect all your ingredients and then preheat the oven to 325 degrees F (165 degrees C).
  • Prepare a 10-inch bundt pan by greasing and flouring it.
  • In a large bowl, use an electric mixer to blend butter and sour cream until well combined. Gradually add sugar and beat until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix in coconut extract and vanilla extract.
  • Combine the flour and baking powder, then gently incorporate the coconut flakes and white chocolate chips. Transfer the batter into the prepared pan.
  • Bake at the set temperature until a toothpick inserted in the center comes out clean, approximately 1 hour and 30 minutes. Rest for 10 minutes, then gently release the edges with a knife and flip onto a cooling rack. Let it cool down entirely.
  • In a large bowl, use an electric mixer to whip cream cheese, butter, and vanilla until creamy. Slowly incorporate confectioners' sugar until frosting is smooth.
  • Cover the cake in a luscious layer of frosting and sprinkle generously with toasted coconut flakes for a delightful finishing touch.

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