Sour Cream Coconut Bundt Cake

When it comes to desserts, we’re pretty big on seasonality and making sure to pack in as much quintessential summertime flavors into our dishes as possible. That doesn’t mean we don’t love a good, fudgy brownie here and there – hello, have you met us? Certified chocoholics – but we also love fresh, fruity flavors, like coconut, berries, and all things citrus.

So, when we were thinking about what dessert we wanted to make the other day, we kept coming back to our fruity favorites and decided to go with coconut: a nutty, refreshing ingredient that makes pretty much everything better. Another thing that’s worth noting about this recipe is the use of sour cream in lieu of milk or buttermilk as the main liquid.” While it might sound strange at first, trust us, sour cream gives this cake its perfect texture and flavor and is a great complement to the sweet coconut.

Once the cake has baked up to all its fluffy goodness, it’s all about the glaze-frosting combo that goes on top and finishes things off. We like our glaze to be nice and thick, forming a nice shell once it sets, but you can make yours as thick or thin as you like – there’s no going wrong with this recipe!

Why You’ll Love This Recipe

This Sour Cream Coconut Bundt Cake is the perfect combination of moist, fluffy cake and rich coconut flavor. The addition of sour cream ensures a tender crumb, while the coconut extract and flakes pack every bite with tropical goodness. Topped with a luscious glaze, this cake is a showstopper for any occasion.

Kitchen Equipment You’ll Need

• Bundt pan
• Medium mixing bowl
• Large mixing bowl or stand mixer
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 cups flaked coconut
• 1 3/4 cup sugar
• 1 1/2 cups unsalted butter, room temperature
• 1 cup sour cream
• 4 eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 1/2 cup flaked coconut, toasted, optional
• 1/4 cup heavy cream
• 1 teaspoon coconut extract

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease and flour a standard bundt pan.
2. In a medium bowl, whisk together flour, flaked coconut, baking powder, and salt. Set aside.
3. In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color.
4. Add the eggs one at a time, mixing well after each addition, then mix in the sour cream, coconut extract, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and let it cool completely.
8. To make the glaze, whisk together powdered sugar and heavy cream in a medium bowl until smooth, then stir in the coconut extract.
9. Pour the glaze over the cooled cake and top with toasted coconut, if desired. Slice, serve, and enjoy!

Tips for Success

• Ensure all ingredients are at room temperature for smoother mixing.
• Don’t overmix the batter once you add the dry ingredients to maintain a tender cake.
• Let the cake cool completely before glazing to avoid a runny glaze.

Additional Tips or Variations

For an extra burst of flavor, add a tablespoon of lemon or lime zest to the batter. You can also experiment with different extracts, like almond or rum, for a unique twist.

Nutritional Highlights (Per Serving)

This cake provides a delightful balance of flavors and textures, offering a satisfying treat with its rich coconut taste. Please note that nutritional values can vary based on portion size and specific ingredient brands.

Frequently Asked Questions (FAQ)

Can I use sweetened coconut flakes? Yes, but reduce the sugar slightly to balance the sweetness.

Can I substitute the sour cream? Greek yogurt can be used as a substitute if needed.

How do I store leftover cake? Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Conclusion

This Sour Cream Coconut Bundt Cake is a delightful treat that’s sure to become a favorite in your dessert repertoire. Its moist, flavorful crumb and luscious glaze make it irresistible. We invite you to try this recipe and share your experiences in the comments below. Happy baking!