Coconut Bundt Cake Recipe

Introduction

This Coconut Bundt Cake is a moist and flavorful dessert that combines the richness of sour cream with the tropical sweetness of coconut. Topped with a creamy cream cheese frosting and toasted coconut flakes, it’s perfect for celebrations or a special treat.

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 the oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, making sure to coat all the grooves.
2. Step 2: In a large bowl, beat the softened butter and sour cream together with an electric mixer until well combined.
3. Step 3: Add the sugar and continue beating for about 3 to 4 minutes until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the coconut and vanilla extracts.
5. Step 5: Stir in the flour and baking powder until just combined. Gently fold in the flaked coconut and white chocolate chips, if using.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake stand for 10 minutes before running a knife around the edges. Invert onto a cooling rack and allow it to cool completely before frosting.
8. Step 8: To make the frosting, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar until the frosting reaches a spreadable consistency.
9. Step 9: Spread the frosting evenly over the cooled cake and sprinkle with toasted coconut flakes for garnish.

Tips & Variations

• For extra coconut flavor, lightly toast the flaked coconut before folding it into the batter.
• If you prefer a less sweet cake, reduce the sugar to 2½ cups without compromising texture.
• White chocolate chips add a lovely sweetness but can be omitted for a more traditional coconut taste.
• Use full-fat sour cream for the best moist texture.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a bundt pan?

Yes, you can bake this cake in a tube pan or two 9-inch round cake pans. Adjust baking time accordingly and check doneness with a toothpick.

Is the white chocolate chip optional?

Yes, white chocolate chips add an extra sweetness and texture but can be omitted if you prefer a simpler coconut flavor.

Coconut Bundt Cake Recipe

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★★★★★

4.9 from 114 reviews

• Author: Gabriel
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

This Coconut Bundt Cake is a moist, rich dessert bursting with tropical flavors. Combining tender cake infused with coconut and vanilla extracts, flaky coconut, and optional white chocolate chips, it’s topped with a creamy cream cheese frosting and toasted coconut flakes for extra texture and flavor. Perfect for gatherings or a special treat, this bundt cake balances sweetness with a delightful coconut crunch.

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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 the oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, ensuring flour reaches all grooves for easy release.
2. Cream the base: In a large bowl, use an electric mixer to beat softened butter and sour cream together until fully combined. Add sugar and continue beating for about 3-4 minutes until the mixture is light and fluffy.
3. Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure smooth integration. Then mix in the coconut extract and vanilla extract evenly.
4. Combine dry ingredients: Gradually mix in the all-purpose flour and baking powder until just combined — avoid overmixing to maintain tenderness. Gently fold in the flaked coconut and white chocolate chips if using.
5. Bake: Pour the batter evenly into the prepared bundt pan. Place in the oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
6. Cool: Allow the cake to stand for 10 minutes in the pan. Then carefully run a knife around the edges to loosen the cake and invert it onto a cooling rack. Let it cool completely before frosting.
7. Make frosting: Beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add confectioners’ sugar while continuing to beat until the frosting reaches a spreadable consistency.
8. Finish: Spread the cream cheese frosting evenly over the cooled cake. Top with toasted flaked coconut for added crunch and flavor.

Notes

• Reducing sugar to 2½ cups is possible if a less sweet cake is preferred.
• Ensure all ingredients like eggs and sour cream are at room temperature to achieve better mixing and texture.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
• Use a light touch when folding in the flour and coconut to keep the cake tender.
• Allow the cake to cool completely before frosting to prevent melting the frosting.

• 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, Tropical Desserts, White Chocolate Coconut Cake