Coconut Bundt Cake Recipe

Introduction

This Coconut Bundt Cake is a moist and tender treat bursting with rich coconut flavor. Topped with a creamy cream cheese frosting and toasted coconut flakes, it’s perfect for any special occasion or a delightful dessert at home.

Ingredients

• 1 cup butter – softened
• 1 cup sour cream – room temperature
• 3 cups white sugar (can reduce to 2½ cups if preferred)
• 6 large eggs – room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 2 cups flaked coconut
• 1 cup white chocolate chips (optional)
• For the Frosting:
• 1 package (4 oz) cream cheese – softened
• ¼ cup butter – softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• ¾ cup flaked coconut – toasted

Instructions

1. Step 1: Preheat your oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, making sure to coat all the grooves well.
2. Step 2: In a large bowl, beat together the softened butter and sour cream with an electric mixer until well combined. Add the sugar and continue beating until the mixture is light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the coconut extract and vanilla extract until evenly mixed.
4. Step 4: Gently mix in the flour and baking powder until just combined. Carefully fold in the flaked coconut and white chocolate chips, if using.
5. Step 5: Pour the batter into the prepared bundt pan and bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to stand for 10 minutes, then run a knife around the edges and invert it onto a cooling rack. Let the cake cool completely before frosting.
7. Step 7: To make the frosting, beat the cream cheese, butter, and vanilla until smooth and creamy. Gradually add the confectioners’ sugar until the frosting is spreadable.
8. Step 8: Spread the frosting evenly over the cooled cake and sprinkle generously with toasted coconut flakes for a delightful finish.

Tips & Variations

• For extra coconut crunch, toast the flaked coconut in a dry skillet over medium heat until golden before adding to the batter and for garnish.
• You can substitute the white chocolate chips with chopped macadamia nuts for added texture and flavor.
• Reduce sugar to 2½ cups if you prefer a less sweet cake.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. The frosted cake can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded coconut instead of flaked coconut?

Yes, shredded coconut works as a substitute, but it is finer, so the texture may be slightly different.

Is there a way to make this cake dairy-free?

You can try substituting dairy ingredients like butter and cream cheese with plant-based alternatives, and use a dairy-free sour cream. The texture may vary slightly.

Coconut Bundt Cake Recipe

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★★★★★

4.6 from 86 reviews

• Author: Lily
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Coconut Bundt Cake is a moist and flavorful dessert that combines the tropical taste of coconut with a rich, creamy frosting. Featuring a tender cake made with sour cream, flaked coconut, and optional white chocolate chips, it’s baked to perfection in a bundt pan and finished with a luscious cream cheese frosting topped with toasted coconut. Perfect for special occasions or a delightful treat any time.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup butter – softened
• 1 cup sour cream – room temperature
• 3 cups white sugar (can reduce to 2½ cups if preferred)
• 6 large eggs – room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 2 cups flaked coconut
• 1 cup white chocolate chips (optional)

For the Frosting:

• 1 package (4 oz) cream cheese – softened
• ¼ cup butter – softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• ¾ cup flaked coconut – toasted

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Instructions

1. Prepare: Preheat your oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, ensuring you coat all the grooves to prevent sticking.
2. Cream the base: In a large bowl, beat the softened butter and sour cream together using an electric mixer until well combined. Add the sugar and continue beating until the mixture becomes light and fluffy, which should take about 3-4 minutes.
3. Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Then mix in the coconut extract and vanilla extract until evenly distributed.
4. Combine dry ingredients: Gently mix in the all-purpose flour and baking powder until just combined. Carefully fold in the flaked coconut and white chocolate chips if you’re using them, being careful not to overmix.
5. Bake: Pour the prepared batter into the bundt pan, smoothing the top if necessary. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool: Allow the cake to stand in the pan for 10 minutes after baking. Then run a knife around the edges to loosen the cake before inverting it onto a cooling rack. Let the cake cool completely before applying frosting.
7. Make frosting: Using an electric mixer, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar, beating continuously until the frosting has a spreadable consistency.
8. Finish: Spread the frosting evenly over the cooled cake. Finally, sprinkle the toasted coconut flakes on top for a decorative and flavorful finish.

Notes

• For a lighter cake, consider reducing the sugar to 2½ cups as preferred.
• White chocolate chips are optional but add a nice sweetness and texture to the cake.
• To toast coconut flakes, spread them evenly on a baking sheet and place them under a broiler for 1-2 minutes, stirring frequently to prevent burning.
• If you don’t have coconut extract, you can increase the vanilla extract slightly for added flavor.
• Make sure all your ingredients are at room temperature to ensure a smooth, well-emulsified batter.
• Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Coconut Bundt Cake, coconut cake, cream cheese frosting, bundt cake recipe, tropical dessert, white chocolate chips