Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I’ve ever eaten!
- 1 3/4 cups flour
- 2 cups flaked coconut
- 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 use 2 teaspoons)
- 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 and can be toasted as well)
- 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 – 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.
- Mix ingredients together in a small bowl using a spoon or whisk. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.
Make sure you grease and flour your bundt pan really well. I would use shortening instead of cooking spray.
For better coverage and a thicker glaze, I always double the glaze recipe and I like to add more powdered sugar to make it thicker, but feel free to keep it a thinner, pourable consistency.
I also toast my coconut for the top.
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 an hour or so before you serve it.
- Category: Dessert
- Cuisine: American