Coconut Bundt Cake with Powdered Sugar Glaze
Transform your dessert game with this heavenly Coconut Bundt Cake with Powdered Sugar Glaze, a treat that's as visually striking as it is delicious. This moist and buttery bundt cake is infused with rich coconut flavor, thanks to a combination of shredded sweetened coconut, creamy coconut milk, and a hint of coconut extract. Its golden, tender crumb is perfectly complemented by a luscious vanilla-infused powdered sugar glaze that drizzles elegantly over the top. Finished with a delicate sprinkle of shredded coconut for a touch of texture and flair, this cake is the ultimate centerpiece for any gathering. Easy to make with pantry staples and oven-ready in just 20 minutes, this showstopper is ideal for celebrations, brunches, or simply satisfying your sweet tooth. Dive into the perfect balance of tropical sweetness and classic baking charm today! Perfect for keywords like "coconut dessert recipes," "easy bundt cake," and "powdered sugar glaze cake."
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Coconut extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Coconut milk
- 1.5 cups Shredded sweetened coconut
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Pure vanilla extract (for glaze)
- 0.25 cups Shredded sweetened coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan, ensuring all grooves are well-covered to prevent sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract and coconut extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk in two additions. Begin and end with the dry ingredients, mixing until just combined.
Fold in the shredded sweetened coconut using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the powdered sugar glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and slightly thickened.
Once the bundt cake has cooled completely, drizzle the glaze evenly over the top of the cake, allowing it to cascade down the sides.
Sprinkle the glazed cake with the reserved shredded sweetened coconut for garnish.
Allow the glaze to set for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
7481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.8 g | 409% | |
| Saturated Fat | 217.2 g | 1086% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 1116.1 g | 406% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 741.7 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
