Name: Coconut Bundt Cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Butter, softened - 1 cup; Sour cream - 1 cup; White sugar - 3 cups; Eggs - 6 large; Coconut extract - 1 teaspoon; Vanilla extract - 1 teaspoon; All-purpose flour - 3 cups; Baking powder - ½ teaspoon; Flaked coconut - 2 cups; White chocolate chips - 1 cup; Cream cheese, softened - 1 (4 ounce) package; Butter, softened - ¼ cup; Vanilla extract - 1 teaspoon; Confectioners' sugar - 2 cups; Flaked coconut, toasted - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Bundt Cake

1. Butter, softened - 1 cup

2. Sour cream - 1 cup

3. White sugar - 3 cups

4. Eggs - 6 large

5. Coconut extract - 1 teaspoon

6. Vanilla extract - 1 teaspoon

7. All-purpose flour - 3 cups

8. Baking powder - ½ teaspoon

9. Flaked coconut - 2 cups

10. White chocolate chips - 1 cup

11. Cream cheese, softened - 1 (4 ounce) package

12. Butter, softened - ¼ cup

13. Vanilla extract - 1 teaspoon

14. Confectioners' sugar - 2 cups

15. Flaked coconut, toasted - ¾ cup

How to cook deliciously - Coconut Bundt Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2. Stage

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

3. Stage

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.

4. Stage

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. Frost the cake and top with toasted coconut flakes.