Coconut Bundt Cake
Coconut Bundt Cake is a delightful dessert that combines rich flavors and a soft, moist texture. This cake is perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat for yourself. With its creamy frosting and toasted coconut topping, every bite is a taste of paradise.
Why Make This Recipe
Making a Coconut Bundt Cake is not only easy but also rewarding. The ingredients are simple and commonly found in most kitchens, and the cake itself is beautiful to present. The delicious combination of coconut and white chocolate makes it a standout dessert, sure to impress your family and friends. Plus, the frosting adds an extra creamy touch that makes this cake irresistible!
How to Make Coconut Bundt Cake
Ingredients:
- 1 cup butter, softened
- 1 cup sour cream, room temperature
- 3 cups white sugar
- 6 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups flaked coconut
- 1 cup white chocolate chips (optional)
- 1 package (4 oz) cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 3/4 cup flaked coconut, toasted
Directions:
- Preheat the oven to 165°C (325°F). Generously grease and flour a 25cm (10 inch) bundt pan.
- In a large bowl, beat the softened butter and sour cream with an electric mixer until well combined. Add sugar and beat until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in coconut extract and vanilla extract.
- Mix in flour and baking powder until just combined. Gently fold in coconut flakes and white chocolate chips, if using.
- Pour the batter into the prepared bundt pan. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let it stand for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Cool completely before frosting.
- For frosting, beat cream cheese, butter, and vanilla until smooth and creamy. Gradually add confectioners sugar until frosting reaches spreading consistency.
- Spread frosting over the cooled cake and top with toasted coconut flakes.
How to Serve Coconut Bundt Cake
Slice the Coconut Bundt Cake into generous pieces and serve it on a pretty plate. You can enjoy it plain, or with a scoop of vanilla ice cream for an extra treat. Pair it with a hot cup of coffee or tea for the perfect dessert experience.
How to Store Coconut Bundt Cake
To keep your Coconut Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor.
Tips to Make Coconut Bundt Cake
- Make sure your butter and eggs are at room temperature for the best mixing results.
- When folding in the coconut and chocolate chips, be gentle to keep the cake light and fluffy.
- Toasting the coconut for the topping enhances its flavor, so don’t skip this step!
- You can add a little extra coconut extract for a more intense coconut flavor.
Variation
You can easily customize this recipe by swapping the white chocolate chips for dark chocolate chips or adding in some pineapple for a tropical twist. If you prefer a fruity flavor, try incorporating lemon zest into the batter for a refreshing kick.
FAQs
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Can I freeze Coconut Bundt Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil. It will last for about 2 months in the freezer. -
Is there a dairy-free version of this cake?
Yes, you can substitute the butter and sour cream with dairy-free alternatives. Use coconut cream and a dairy-free butter substitute for best results. -
How can I make my cake fluffier?
Ensure that you do not overmix your batter when adding the flour, and make sure your ingredients are at room temperature.
Enjoy baking and indulging in this delicious Coconut Bundt Cake! It’s sure to become a favorite in your household.
