Coconut Bundt Cake

This coconut Bundt cake recipe features a rich cream cheese frosting and shredded coconut on top.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 625 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1 cup white chocolate chips
• 3 cups all-purpose flour
• 1 cup sour cream
• 2 cups confectioners' sugar
• 2 cups flaked coconut
• 3 cups white sugar
• 1 teaspoon coconut extract
• 6 large eggs
• 1 (4 ounce) package cream cheese, softened
• 0.25 cup butter, softened
• 0.5 teaspoon baking powder
• 0.75 cup flaked coconut, toasted

Recipe Instructions

Step 1

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.

Step 2

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Step 3

Grease and flour a 10-inch bundt pan.

Step 4

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.

Step 5

Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan

Step 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.

Step 7

Frost the cake and top with toasted coconut flakes.