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Toasted Coconut Bundt Cake

This cake was a hit. It is more like a pound cake and so delicious and worth the butter!



INGREDIENTS:


CAKE:

1 1/2 cups butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 teaspoon baking powder

2 teaspoon coconut extract

1 3/4 cups flour

2 cups flaked coconut


COCONUT GLAZE:

1 cup powdered sugar

1/4 cup heavy cream

1 teaspoon coconut extract

1/2 cup flaked coconut, toasted in broiler


RECIPE:


Preheat oven to 325 degrees. Generously grease and flour a bundt pan. I like to use Baker's Joy to season my pan.

In a medium bowl, mix flour and flaked coconut. Set aside.

In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.

Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.

Let cake batter rest for 5 minutes.

Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.

For the glaze: Toast coconut for the glaze under a broiler for a couple of minutes. Keep your eye on it or it can burn. Mix ingredients together in a small bowl using a spoon or whisk. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with toasted coconut.





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