Ingredients

1 cup butter – softened

1 cup sour cream – room temperature

3 cups white sugar (can reduce to 2½ cups if preferred)

6 large eggs – room temperature

1 teaspoon coconut extract

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

2 cups flaked coconut

1 cup white chocolate chips (optional)

For the Frosting:

1 package (4 oz) cream cheese – softened

¼ cup butter – softened

1 teaspoon vanilla extract

2 cups confectioners’ sugar

¾ cup flaked coconut – toasted

Instructions

Step 1: Preheat your oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, making sure to coat all the grooves well.

Step 2: In a large bowl, beat the softened butter and sour cream together with an electric mixer until well combined. Add the sugar and continue beating until the mixture is light and fluffy, about 3 to 4 minutes.

Step 3: Add the eggs one at a time, beating well after each addition. Mix in the coconut extract and vanilla extract until fully incorporated.

Step 4: In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Gently fold in the flaked coconut and white chocolate chips if you are using them.

Step 5: Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cake to stand in the pan for 10 minutes. Then run a knife around the edges to loosen the cake, invert onto a cooling rack, and let it cool completely before frosting.

Step 7: To make the frosting, beat the cream cheese, softened butter, and vanilla extract together until smooth and creamy. Gradually add the confectioners’ sugar, beating until the frosting reaches a spreadable consistency.

Step 8: Spread the frosting evenly over the cooled cake. Sprinkle the toasted coconut flakes on top for a crunchy, flavorful finish.

Tips & Variations

For extra coconut flavor, toast the flaked coconut lightly before folding it into the batter.

If you prefer a lighter sweetness, reduce the white sugar to 2½ cups as suggested.

Substitute the white chocolate chips with macadamia nuts for a crunchy texture.

Ensure all dairy ingredients are at room temperature to help achieve a smooth batter and frosting.

Storage

Store the Coconut Bundt Cake covered in the refrigerator for up to 4 days. Before serving, bring it to room temperature for the best texture and flavor. The cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before frosting and serving.

FAQs

Can I use a regular cake pan instead of a bundt pan?

Yes, you can bake this cake in a regular 9×13-inch pan, but baking time will be shorter—check for doneness at around 50 to 60 minutes.

Is it necessary to use coconut extract?

While coconut extract enhances the coconut flavor, you can omit it if unavailable. The flaked coconut and optional white chocolate will still make this cake delicious.