This coconut Bundt cake recipe is a must for all coconut fans! It features a rich sour cream cake with double coconut flavor from both coconut extract and shredded coconut. Then the cream cheese frosting is topped with more shredded coconut for good measure!
Ingredients
- 1 cup butter , softened
- 1 cup sour cream
- 3 cups white sugar
- 6 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 2 cups flaked coconut
- 1 cup white chocolate chips
Instructions
-
1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
2
Grease and flour a 10-inch bundt pan.
-
3
Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.
-
4
Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan
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5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.
-
6
Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth.
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7
Frost the cake and top with toasted coconut flakes.
Nutrition Facts
Per serving
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