Coconut Bundt Cake

Coconut Bundt Cake (this cake is absolutely incredible!!!)


Cake –
1½ cups butter, softened
1 cup white granulated sugar
1 cup light brown sugar
4 eggs
1 cup light sour cream
1 tsp baking powder
2 tsps coconut extract
1¾ cups flour
2 cups flaked coconut, chopped

Coconut Glaze:
1 cup powdered sugar
¼ cup heavy cream
1 tsp coconut extract
½ cup flaked coconut, toasted (optional)


  1. Preheat oven to 325 degrees. Generously grease a bundt pan.
  2. In a medium bowl, mix flour and flaked coconut. Set aside.
  3. In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy.
  4. Add sour cream, baking powder and coconut extract. Mix well.
  5. Add half of the flour mixture to creamed mixture, mix well.
  6. Add the remaining flour mixture and mix until well combined.
  7. Let cake batter rest for 5 minutes.
  8. Pour into prepared pan. Bake for for 60 – 70 minutes or until a toothpick comes out clean.
  9. Cool 25 minutes.
  10. Invert onto serving plate. Frost with coconut glaze.
  11. For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake.
  12. Top with toasted coconut, if desired.

*To toast coconut – spread out coconut on baking sheet. Cook for 3-4 min, pull pan out of oven and shake to rotate the coconut. Put back in the oven for another 2-3 min, or until coconut slightly browns on edges.