Coconut Bundt Cake
Tender Coconut Bundt Cake made from scratch with coconut cream, finished with a simple coconut icing, and topped with shredded coconut.
Equipment
- 10-12 cup Bundt Pan
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
- ¾ cup buttermilk room temperature
- ¼ cup coconut cream
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Coconut Icing
- ½ cup coconut cream
- 1 ½ cups powdered sugar
- ¼ teaspoon coconut extract
- ¾-1 cup shredded coconut
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Cream together the butter and sugar until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract, and coconut extract, mix until fully combined.
- In a separate bowl whisk together the buttermilk, coconut cream, and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes then invert it onto a cooling rack. While the cake is cooling whisk together the coconut cream, powdered sugar, and coconut extract. Once the cake has completely cooled, pour over the icing and sprinkle with shredded coconut. Enjoy!
Notes
- If your can of coconut cream has separated, just pour it into a bowl and whisk it back together before measuring.
- If small clumps of the cream remain, press the coconut cream through a sieve to smooth it out before making the icing.
Nutrition
Calories: 535kcalCarbohydrates: 71gProtein: 7gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 107mgSodium: 232mgPotassium: 155mgFiber: 1gSugar: 47gVitamin A: 617IUVitamin C: 1mgCalcium: 73mgIron: 2mg
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