Coconut Bundt Cake
Moist coconut bundt cake made from scratch with coconut icing and a sprinkling of toasted coconut.
Equipment
Ingredients
Cake
- ½ cup soft butter
- ½ cup coconut oil
- 2 ¼ cups sugar
- 4 eggs
- 1 cup sour cream
- 1 ½ tsp coconut extract
- ½ tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups sweetened shredded coconut
Coconut Glaze
- ⅓ cup coconut milk unsweetened
- 3 Tbsp sugar
Icing
- ¾ cup powdered sugar
- dash salt
- ½ tsp coconut extract
- 2 Tbsp coconut milk more or less
- ⅓ cup toasted coconut
Instructions
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Add eggs, sour cream, and coconut and vanilla extracts. Beat for 2-3 minutes. Add flour, baking powder, soda, and salt. Stir into creamed mixture. Add coconut and mix well.
- Pour into a well greased and floured 12 cup Bundt pan. (I like to use Baker's Joy.)
- Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes.
- Combine glaze ingredients in a small saucepan and heat just till sugar melts. Brush over the bottom of the cake while it is still in the pan. Invert cake onto a cooling rack, and brush remaining glaze over all sides of the cake. Cool completely.
- Whisk together icing ingredients till smooth, adding enough coconut milk till you get a consistency like heavy cream. Drizzle over the cake and sprinkle with toasted coconut.
Nutrition
Serving: 1gCalories: 442kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 65mgSodium: 228mgPotassium: 111mgFiber: 1gSugar: 41gVitamin A: 327IUVitamin C: 0.3mgCalcium: 44mgIron: 2mg
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