Coconut Bundt Cake Recipe

Name: Coconut Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 2 1/2 cups sugar; 6 large eggs; 2 teaspoons vanilla extract; 1 teaspoon coconut extract; 1 cup unsweetened coconut milk; 2 cups packed sweetened flaked coconut or 7 ounces sweetened flaked coconut, toasted; 6 ounces fresh frozen grated coconut, thawed

Servings: persons

3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup unsweetened coconut milk
2 cups packed sweetened flaked coconut or 7 ounces sweetened flaked coconut, toasted
6 ounces fresh frozen grated coconut, thawed

1
Preheat oven to 350u00b0F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
2
Stir 3 cups cake flour and salt in medium bowl to blend.
3
Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
4
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
5
Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .

1481

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 cup unsalted butter, room temperature, and more.

Yes, Coconut Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Bundt Cake

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