Coconut Bundt Cake

Yummy Coconut Bundt Cake

I am not sure why, but I love to make bundt cakes. Maybe it's the look of a bundt cake or maybe I just like to tell my husband I made a "bundt" cake. Remember that scene from "My Big Fat Greek Wedding" when the mother brings a bundt cake to their house. That part always makes me laugh. She ends up putting a flower in the center.

 

Well, I digress, back to my bundt cake. This one is made with coconut. My husband is not a big coconut fan, but he loved this cake. The cake is very moist and just heavenly. Can a cake be that - heavenly?

Now, I am in awe of those of you that post such amazing food photos. Everything seems to be so thought out, arranged so nicely and looks beautiful. That is not the case with me. 
I have great intentions, but it seems that no matter when I cook or bake, I never have time to "set up". They always want to just "dig in".

I did get one picture of it before they cut it, but nothing fancy.

I guess I can't complain, at least they always enjoy what I make.

Here you can see all that gooey frosting on the plate and how fluffy the cake really is. You can toast the coconut, but I just sprinkled the coconut on top.
       
Recipe                                                            Print

Coconut Bundt Cake

Ingredients:

Cake:

• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 1 teaspoon coconut extract (You can use Vanilla))
• 1 3/4 cups flour
• 2 cups flaked coconut

Coconut Glaze:

• 1 cup powdered sugar
• 1/4 cup heavy cream (or more if you want it thinner)
• 1 teaspoon coconut extract
• 1/2 cup flaked coconut (You can toast it if you want)

Instructions:

1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
2. Mix together flour and flaked coconut. Set aside.
3. Using a 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.
4. Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
5. Pour into prepared bundt 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.
6. For the glaze: 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 coconut, if desired.

The post Coconut Bundt Cake first appeared on Eclectic Red Barn.

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