Coconut Bundt Cake

This coconut Bundt cake recipe is a must for all coconut fans! It features a rich sour cream cake with double coconut flavor from both coconut extract and shredded coconut. Then the cream cheese frosting is topped with more shredded coconut for good measure!


Recipes · Desserts · Cakes · Coconut Cake Recipes


Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs 10 mins
Additional Time: 10 mins
Servings: 16
Yield: 1 10-inch tube cake

Ingredients

Ingredients List

  • 1 cup butter, softened

  • 1 cup sour cream

  • 3 cups white sugar

  • 6 large eggs

  • 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


Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

  2. Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract. Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.

  4. Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth. Frost the cake and top with toasted coconut flakes.


Nutrition Facts (per serving)

Nutrition Facts
625 Calories
30g Fat
85g Carbs
7g Protein


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