Description
This Coconut Bundt Cake is a moist and flavorful dessert featuring shredded sweetened coconut and rich coconut milk. Baked to perfection in a Bundt pan, it offers a tropical twist with a smooth coconut glaze and optional toasted coconut topping, making it a delightful treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat coconut milk
- 1 cup shredded sweetened coconut
- 1/2 cup sour cream
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons coconut milk
- 1/2 teaspoon coconut extract
- Optional toasted coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a Bundt pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in both the vanilla and coconut extracts for flavor.
- Combine Wet Ingredients: Stir in the sour cream and full-fat coconut milk until fully incorporated, creating a smooth batter.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Add Coconut: Fold in the shredded sweetened coconut gently to distribute it evenly throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking, then invert it onto a wire rack to cool completely.
- Prepare the Glaze: While the cake cools, whisk together the powdered sugar, coconut milk, and coconut extract until smooth to create the glaze.
- Glaze and Garnish: Drizzle the glaze over the cooled cake and sprinkle with toasted coconut if desired before serving.
Notes
- Ensure all ingredients are at room temperature for the best texture and even mixing.
- Do not overmix the batter to keep the cake tender and light.
- Greek yogurt can be substituted for sour cream if preferred or unavailable.
