Coconut Surprise Bundt Cake
Delight your taste buds with this Coconut Surprise Bundt Cake—a show-stopping dessert that hides a creamy coconut filling within its tender, buttery layers. Infused with rich coconut milk and sweetened shredded coconut, this bundt cake delivers a tropical flair in every bite. The surprise lies in the velvety cream cheese and coconut extract filling, adding a decadent twist that takes this cake to a whole new level. Finished with a glossy powdered sugar glaze and a sprinkle of toasted coconut for added texture, this cake is as visually stunning as it is delicious. Perfect for celebrations or as an indulgent treat, this recipe is easy to follow and ready in just over an hour, making it an irresistible centerpiece for your dessert table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 1 teaspoon coconut extract
- 2 tablespoons milk for glaze
- 1 cup powdered sugar for glaze
- 0.5 cup toasted shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a standard bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternately add the dry ingredients and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Fold in the sweetened shredded coconut until evenly distributed.
In a separate bowl, prepare the coconut filling by creaming together the cream cheese, powdered sugar, and coconut extract until smooth.
Pour half of the cake batter into the prepared bundt pan and spread it evenly.
Spoon the coconut filling in a ring around the center of the batter, avoiding the edges of the pan.
Top with the remaining cake batter and smooth the surface.
Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
Sprinkle toasted shredded coconut over the glaze as a garnish.
Slice and serve your Coconut Surprise Bundt Cake. Enjoy!
Nutrition Facts
Calories |
7420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.5 g | 506% | |
| Saturated Fat | 265.1 g | 1326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1514 mg | 505% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 917.7 g | 334% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 627.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 514 mg | 40% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1699 mg | 36% | |
*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.
