Say goodbye to your self control. This Coconut Bundt Cake is everything we want and more in a pound cake.
Coconut Bundt Cake
- 1 cup unsalted butter
- 2½ cups sugar
- 4 large eggs
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1¼ cups unsweetened coconut milk, divided
- 2 cups sweetened flaked coconut
- ¼ cup sour cream
- ¼ cup coconut cream
- 2 cups confectioners’ sugar
- 3 tablespoons cream of coconut*
- 3 tablespoons whole milk
- Garnish: sweetened flaked coconut
- Preheat oven to 325°. Spray a 15-cup cast-iron Bundt pan with cooking spray.
- For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and sour cream. Spoon batter into prepared pan, smoothing top.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes.
- In a small saucepan, heat coconut cream and remaining ¼ cup coconut milk over medium-high heat until smooth. Let cool to room temperature.
- Using a wooden pick or skewer, poke holes in warm cake. Gradually pour coconut milk mixture over top of cake. Let cool in pan for 20 minutes. Invert cake onto a wire rack with foil underneath. Let cool completely.
- For glaze: In a small bowl, whisk together confectioners’ sugar and cream of coconut. Stir in milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle glaze over cooled cake. Garnish with coconut, if desired.
*We used Coco Lopez.