Coconut Bundt Cake
Tried and true by my family, who I’ve taught to love coconut almost as much as me. This cake has just the right texture and is perfectly moist. It’s even better the day after you make it.
I ask you: why would you ever make a plain bundt cake when you could make this?
1 3/4 cups flour
2 cups flaked coconut (sweetened)
1 1/2 cups butter, room temperature
2 cups sugar
4 eggs, room temperature
1 cup full fat sour cream
1/2 t. baking powder
1 t. vanilla
1 cup powdered sugar
1/4 cup heavy cream (I’ve used coconut milk, full fat, from a can before)
1 t. vanilla
1/2 to 3/4 cup unsweetened coconut, toasted
Preheat oven to 325 degrees. Generously great and flour bundt pan.
In a medium bowl, mix flour and coconut. Set to the side.
In a large bowl, cream butter and sugar. Add eggs and mix until light and fluffy. Add sour cream, baking powder and vanilla. Mix well.
Add half of the flour to the creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let rest for 5 minutes.
Pour into your prepared pan. Bake for 60 – 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with the coconut glaze.
Mix ingredients together in a small bowl with wooden spoon. Pour on top of cake and let it drizzle down the sides of the cake. Top with the toasted coconut.
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