Simple Coconut Bundt Cake Recipe

4.75 from 8 votes

Simple Coconut Bundt Cake Recipe

This simple coconut cake recipe is loaded with coconut flavor and a moist, tender crumb. This easy to make bundt cake is perfect for weeknight company.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 548kcal

Author: Jenni

Ingredients

Coconut Cake:

1 cup butter room temperature
2 cups sugar
4 eggs
1 cup sour cream
¼ cup applesauce
1 teaspoon coconut extract
¾ teaspoon baking powder
1 ¾ cup flour
2 cups flaked coconut

Frosting:

1 ⅓ cup powdered sugar
⅓ cup cream
1 tsp coconut extract

Topping:

½ cup toasted coconut

Instructions

Preheat the oven to 325 F.
Grease a bundt cake pan and set aside. I would suggest using Bakers Spray or butter/flour instead of cooking spray.
In a large bowl, cream together the butter and sugar until light and fluffy.
1 cup butter, 2 cups sugar
Add in the eggs one at a time, combing completely after each addition.
4 eggs
Mix in the sour cream, applesauce and coconut extract.
1 cup sour cream, 1/4 cup applesauce, 1 teaspoon coconut extract
Using a rubber spatula, fold in the baking powder, flour, and coconut until just combined.
3/4 teaspoon baking powder, 1 3/4 cup flour, 2 cups flaked coconut
Allow the cake batter to sit for 5 minutes.
Pour into the prepared bundt cake pan and bake at 325F for 45-60 Minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove the pan from the oven and cool the cake in the pan, on a wire rack, for at least 25 minutes.
Remove the cake from the pan and place back on the wire rack to cool completely.
To make the frosting, whisk together the powdered sugar, cream, and coconut extract until smooth.
1 1/3 cup powdered sugar, 1/3 cup cream, 1 tsp coconut extract
Drizzle the frosting over the cooled cake, and then sprinkle with toasted coconut.
1/2 cup toasted coconut
Enjoy.

Nutrition