Description
A tender, buttery bundt cake flecked with shredded coconut that offers a warm aroma and a melt-in-your-mouth richness.
Ingredients
Scale
- 1 cup unsalted butter, softened (227 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut cream (240 ml)
- 1 cup shredded coconut (unsweetened preferred; about 80 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- Cream together the softened butter and sugar until light and fluffy (2–3 minutes).
- Add the eggs one at a time, beating briefly after each addition. Stir in vanilla and coconut extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and coconut cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
For lighter alternatives, consider reducing sugar or substituting butter. Best served with coffee or as a dessert at gatherings.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 36g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg