Coconut Kisses Bundt Cake
Elevate your dessert game with this stunning Coconut Kisses Bundt Cake, a tropical-inspired delight that promises to impress. This moist and tender cake combines the rich creaminess of coconut milk with the subtle crunch of sweetened shredded coconut, while a luscious coconut glaze adds a luxurious finishing touch. A scattering of golden toasted coconut flakes on top provides an irresistible texture and aroma. Perfectly sweet and buttery, each slice captures the essence of paradise, making it ideal for celebrations or anytime you crave a slice of indulgence. Simple to make yet wonderfully decadent, this Coconut Kisses Bundt Cake is bound to become a favorite treat for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 1 cup Coconut milk
- 1.5 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Powdered sugar (for glaze)
- 3 tablespoons Coconut milk (for glaze)
- 0.5 cups Toasted coconut flakes (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan generously with butter or non-stick spray. Lightly dust the pan with flour, tapping out any excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Reduce the mixer speed to low and alternately add the dry flour mixture and the coconut milk to the batter, beginning and ending with the flour mixture. Mix just until combined.
Stir in the vanilla extract and sweetened shredded coconut until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, make the glaze by whisking together the powdered sugar and coconut milk in a small bowl until smooth.
Drizzle the glaze evenly over the cooled bundt cake, letting it run down the sides.
Sprinkle the toasted coconut flakes on top of the glaze for added texture and flavor.
Slice and serve your Coconut Kisses Bundt Cake. Enjoy!
Nutrition Facts
Calories |
6332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.2 g | 417% | |
| Saturated Fat | 225.3 g | 1126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 815.8 g | 297% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 529.4 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 255 mg | 20% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1535 mg | 33% | |
*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.
