Coconut Bundt Cake

Tender, buttery, and bursting with coconut flavor — topped with dreamy cream cheese frosting.

Prep Time: 20 mins | Cook Time: 90 mins | Cooling Time: ~1 hr | Servings: 12

📝 Ingredients

For the Cake

• 1 cup (225 g) unsalted butter, softened

• 1 cup (240 g) sour cream, room temperature

• 2 ¾ cups (550 g) granulated sugar (reduce slightly if you prefer less sweetness)

• 6 large eggs, room temperature

• 1 tsp coconut extract

• 1 tsp vanilla extract

• 3 cups (360 g) all-purpose flour

• 1 tsp baking powder

• 1 ½ cups shredded coconut (sweetened or unsweetened)

• 1 cup white chocolate chips (optional but delicious)

For the Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 1 tsp vanilla extract

• 3–4 cups (360–480 g) confectioners’ sugar (adjust for desired sweetness)

• 1 cup toasted coconut flakes, for garnish

👩‍🍳 Instructions

1️⃣ Prepare the Pan

• Preheat oven to 325°F (165°C).

• Grease and flour a bundt pan generously to prevent sticking.

2️⃣ Make the Batter

1. Cream Base – In a large bowl, beat butter and sour cream until smooth.

2. Add Sugar – Beat in granulated sugar until light and fluffy.

3. Incorporate Eggs – Add eggs one at a time, mixing well after each.

4. Add Flavor – Stir in coconut extract and vanilla extract.

5. Dry Ingredients – Gently fold in flour and baking powder until just combined.

6. Mix-Ins – Fold in shredded coconut and white chocolate chips without overmixing.

3️⃣ Bake

• Pour batter into prepared pan and bake for ~90 minutes, or until a toothpick comes out clean.

• Cool in pan 10 minutes, then invert onto a wire rack to cool completely.

4️⃣ Make the Frosting

• Beat cream cheese, butter, and vanilla until smooth.

• Gradually mix in confectioners’ sugar until spreadable.

5️⃣ Assemble & Serve

• Frost cooled cake evenly.

• Sprinkle with toasted coconut flakes for a beautiful finish.

💡 Tips & Variations

• Pan Prep Is Key: Flour after greasing to avoid sticking.

• Coconut Boost: Add 1–2 tbsp coconut milk to the batter for extra richness.

• Presentation: Drizzle with white chocolate before adding toasted coconut for a bakery-style look.

If you’d like, I can also create a mini bundt version of this recipe with adjusted bake times so it works for individual servings. Would you like me to do that next?