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Coconut Bundt Cake

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Coconut Bundt Cake is a delightful dessert with a moist, flavorful texture and a rich coconut taste. It’s perfect for gatherings or family dinners, combining a tender crumb with the sweetness of coconut.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 1/2 cups full-fat coconut milk

1 1/2 cups sweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent the cake from sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
  5. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the shredded coconut.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Optional: For added sweetness, drizzle a coconut glaze over the top once the cake has cooled.

Notes

  • For a moist cake, consider adding a bit more coconut milk or incorporating sour cream into the batter.
  • For a variation, you can add lime zest, chocolate chips, or rum to the batter.
  • For storing, keep the cake in an airtight container at room temperature for up to 4-5 days, or refrigerate for up to a week.
  • The cake can be frozen for up to 2 months if wrapped tightly in plastic wrap and foil.
  • To intensify the coconut flavor, substitute coconut extract for half of the vanilla extract.
  • Ensure you grease and flour the Bundt pan well to prevent the cake from sticking.

Nutrition

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