Coconut Bundt Cake {Out of this world good!!}

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Make sure you grease and flour your bundt ban really well. I would use shortening instead of cooking spray.

For better coverage and a thicker glaze, I doubled the glaze recipe. I also toasted my coconut for the top.

I think this cake is even better the second day, so I suggest making it the day before, wrapping it in plastic wrap and then frost it before you serve it.

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Ingredients

  • Cake:
  • 1 1/2 cups butter , softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 teaspoon baking powder
  • 1 teaspoon coconut extract (I used 2)
  • 1 3/4 cups flour
  • 2 cups flaked coconut
  • Coconut Glaze:
  • 1 cup powdered sugar
  • 1/4 cup heavy cream (or more if you want it thinner)
  • 1 teaspoon coconut extract
  • 1/2 cup flaked coconut (optional)

Preparation

Step 1

Instructions

Preheat oven to 325 degrees. Generously grease and flour a bundt pan.

In a medium bowl, mix flour and flaked coconut. Set aside.

In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.

Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.

Let cake batter rest for 5 minutes.

Pour into prepared pan. Bake for for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.

For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.

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