Description
This Coconut Bundt Cake is a moist, flavorful dessert featuring a rich blend of coconut flakes and white chocolate chips nestled in a tender cake crumb. Enhanced with coconut and vanilla extracts, it’s topped with a creamy cream cheese frosting and toasted coconut flakes for a delightful tropical finish. Perfect for celebrations or a sweet treat anytime.
Ingredients
Scale
For the Cake:
- 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
- Prepare. Preheat your oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, ensuring you cover every groove so the cake releases easily after baking.
- Cream the base. In a large mixing bowl, use an electric mixer to beat together the softened butter and sour cream until well combined. Gradually add the sugar and continue beating for about 3 to 4 minutes until the mixture becomes light and fluffy.
- Add eggs. Incorporate the eggs one at a time, beating thoroughly after each addition to fully combine. Then mix in the coconut extract and vanilla extract for enhanced flavor.
- Combine dry ingredients. Gently mix in the all-purpose flour and baking powder just until combined to avoid overmixing. Carefully fold in the flaked coconut and, if using, the white chocolate chips to evenly distribute them throughout the batter.
- Bake. Pour the batter into your prepared bundt pan and smooth the top slightly. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Cool. Allow the cake to stand for about 10 minutes in the pan to set. Then, run a knife around the edges to loosen it and invert the cake onto a cooling rack. Let the cake cool completely before moving on to frosting.
- Make frosting. Using an electric mixer, beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the confectioners’ sugar, beating until the frosting reaches a spreadable consistency.
- Finish. Spread the cream cheese frosting evenly over the cooled cake. Finally, sprinkle the toasted coconut flakes on top for a delightful crunchy garnish and added coconut flavor.
Notes
- For a less sweet cake, reduce sugar to 2½ cups as suggested.
- Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until lightly browned, stirring occasionally to prevent burning.
- The white chocolate chips are optional but add a nice sweetness and texture contrast.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut Bundt Cake, cream cheese frosting, coconut cake, white chocolate cake, tropical dessert, bundt cake recipe, moist cake
