Coconut Bundt Cake
I’m in love.
Completely infatuated and head over heals in love with this cake.The first bite was utter coconut cake bliss. It’s sooo good! Like I want to hide in a closet and devour the entire cake good. It’s dense like pound cake, moist and has completely stolen my heart. With three sticks of butter, sour cream and coconut, how could it not?!I’m not sure if I should be mad at my friend for sharing this recipe or completely love her to pieces. I am sure that if all her recipes are this fabulous, she needs to share more of them with me.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Coconut, Dessert
Servings: 15 to 18 slices
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 (I use 2)
- 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 (optional)
Instructions
- Preheat oven to 325 degrees. Generously grease and flour a bundt 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: 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 original recipe is from :www.5boysbaker.com
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