Coconut Bundt Cake
Coconut Bundt Cake is chewy bundt cake filled with coconut flavor and topped with lightly toasted coconut.
Servings: 10 Slices
Calories: 801kcal
Ingredients
- 3 Cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 Cups unsalted sweet cream butter softened
- 2 ½ Cups sugar
- 2 large whole eggs
- 2 large egg yolks
- 3 tablespoon coconut extract
- 1 teaspoon pure vanilla extract
- 1 ⅓ Cups unsweetened coconut milk
Glaze Ingredients
- 1 cup white chocolate chips
- ½ teaspoon coconut extract
- 5 tablespoon whole milk
- 2 cups powdered sugar
- Toasted Coconut for topping
Instructions
- Preheat oven to 350 degrees and spray 9in bundt pan with pam baking spray
- Using a large bowl, whisk together the flour, baking powder and salt
- Using a large bowl, beat together the butter and sugar until combined and fluffy
- Beat in the large whole eggs, one at a time until combined
- Beat in the egg yolks, one at a time until combined
- Beat in the coconut extract and vanilla extract until combined
- Alternate between the coconut milk and dry ingredients, beat until combined
- Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean
- Allow to cool for 30 minutes before placing onto a wire rack
Glaze Instructions
- Using a large bowl, whisk together all ingredients until combined and smooth
- If the glaze is to thick, thin it out with another tablespoon of milk
- Pour the glaze over the bundt cake and allow it to drip down the sides
- Sprinkle toasted coconut on top
- Allow the glaze to harden before enjoying!
Notes
Directions for toasting coconut is listed above in the post.
Nutrition
Serving: 1Slice | Calories: 801kcal | Carbohydrates: 117g | Protein: 8g | Fat: 34g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 287mg | Potassium: 216mg | Fiber: 2g | Sugar: 86g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 3mg