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
Cream Base – In a large bowl, beat butter and sour cream until smooth.
Add Sugar – Beat in granulated sugar until light and fluffy.
Incorporate Eggs – Add eggs one at a time, mixing well after each.
Add Flavor – Stir in coconut extract and vanilla extract.
Dry Ingredients – Gently fold in flour and baking powder until just combined.
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?