Coconut Bundt Cake

This coconut Bundt cake recipe is a must for all coconut fans! It features a rich sour cream cake with double coconut flavor from both coconut extract and shredded coconut. Then the cream cheese frosting is topped with more shredded coconut for good measure!

Nutrition Facts (per serving)

625	Calories
30g	Fat
85g	Carbs
7g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 16 servings

Cake

• 1 cup butter, softened
• 1 cup sour cream
• 3 cups white sugar
• 6 large eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 2 cups flaked coconut
• 1 cup white chocolate chips

Frosting

• 1 (4 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• ¾ cup flaked coconut, toasted

Directions

1. Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).ALLRECIPES /JULIA HARTBECK
2. Grease and flour a 10-inch bundt pan.ALLRECIPES /JULIA HARTBECK
3. Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.ALLRECIPES /JULIA HARTBECK
4. Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared panALLRECIPES / JULIA HARTBECK
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.ALLRECIPES / JULIA HARTBECK
6. Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners’ sugar until frosting is smooth.ALLRECIPES / JULIA HARTBECK
7. Frost the cake and top with toasted coconut flakes.