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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
