Home > Just for you > Sour Cream Coconut Bundt Cake

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 loveee 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 it’s 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!

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.