Description
This Coconut Bundt Cake is an ultra-moist dessert that captures tropical bliss, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour (swap with gluten-free flour blend for gluten-free options)
- 1 cup Sweetened Coconut Flakes (look for unsweetened if preferred)
- 1/2 cup Salted Butter (opt for unsalted for better control)
- 1 cup Granulated Sugar (consider coconut sugar for a healthier alternative)
- 3 large Eggs (for a vegan alternative, flax eggs work perfectly)
- 1 cup Sour Cream (replace with dairy-free sour cream or coconut yogurt for vegan)
- 1 tbsp Baking Powder (check for freshness)
- 1 tsp Coconut Extract (vanilla extract can be a suitable substitute)
- 2 cups Powdered Sugar (sugar substitutes can be used)
- 1/2 cup Heavy Cream (try coconut cream or a dairy-free alternative for vegan)
- 1 cup Toasted Sweetened Coconut Flakes (toast in a skillet for extra flavor)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour your Bundt pan.
- Combine the all-purpose flour and sweetened coconut flakes in a bowl.
- Cream the salted butter and granulated sugar together until smooth and fluffy. Add the eggs and beat until fluffy.
- Mix in the sour cream, baking powder, and coconut extract.
- Gradually add the flour mixture into the wet ingredients, mixing gently.
- Pour the batter into the prepared Bundt pan and smooth out the top. Bake for about 45 minutes.
- Cool the cake in the pan for 20 minutes, then invert onto a serving plate.
- Prepare the frosting by whisking together powdered sugar, heavy cream, and coconut extract.
- Frost the cooled cake generously and sprinkle with toasted coconut flakes.
Notes
- Check for freshness of baking powder.
- Toast coconut flakes in a skillet for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg
Keywords: Coconut Bundt Cake, Vegan Bundt Cake, Gluten-Free Cake