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Coconut Bundt Cake

This coconut Bundt cake recipe is a must for all coconut fans! It features a rich sour cream cake with double coconut flavor from both coconut extract and shredded coconut. Then the cream cheese frosting is topped with more shredded coconut for good measure!

Coconut bundt cake with a slice cut out on a blue plate.
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Additional Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
16
Yield:
1 10-inch tube cake
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 16 servings

Cake

  • 1 cup butter, softened

  • 1 cup sour cream

  • 3 cups white sugar

  • 6 large eggs

  • 1 teaspoon coconut extract

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • 2 cups flaked coconut

  • 1 cup white chocolate chips

Frosting

  • 1 (4 ounce) package cream cheese, softened

  • ¼ cup butter, softened

  • 1 teaspoon vanilla extract

  • 2 cups confectioners' sugar

  • ¾ cup flaked coconut, toasted

Directions

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

    Ingredients for coconut bundt cake arranged on a marble surface.

    ALLRECIPES /JULIA HARTBECK

  2. Grease and flour a 10-inch bundt pan.

    Greased and floured bundt cake pan on a marble countertop.

    ALLRECIPES /JULIA HARTBECK

  3. 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.

    Batter mixture in a mixing bowl with a wooden spoon.

    ALLRECIPES /JULIA HARTBECK

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

    Bundt cake batter poured into the greased cake pan.

    ALLRECIPES / JULIA HARTBECK

  5. 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.

    Baked coconut bundt cake cooling on a wire rack.

    ALLRECIPES / JULIA HARTBECK

  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.

    Frosting being mixed in a bowl for bundt cake topping.

    ALLRECIPES / JULIA HARTBECK

  7. Frost the cake and top with toasted coconut flakes.

    Final coconut bundt cake topped with frosting on a blue plate.

    ALLRECIPES / JULIA HARTBECK

Nutrition Facts (per serving)

625 Calories
30g Fat
85g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 625
% Daily Value *
Total Fat 30g 38%
Saturated Fat 19g 95%
Cholesterol 124mg 41%
Sodium 221mg 10%
Total Carbohydrate 85g 31%
Dietary Fiber 2g 7%
Protein 7g 14%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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