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Sour Cream Coconut Bundt Cake

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When it comes to desserts, we’re pretty big on seasonality and making sure to pack in as much quintessential summertime flavors into our dishes as possible. That doesn’t mean we don’t loveee a good, fudgy brownie here and there – hello, have you met us? Certified chocoholics – but we also love fresh, fruity flavors, like coconut, berries and all things citrus.

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So, when we were thinking about what dessert we wanted to make the other day, we kept coming back to our fruity favorites and decided to go with coconut: a nutty, refreshing ingredient that makes pretty much everything better. Another thing that’s worth noting about this recipe is the use of sour cream in lieu of milk or buttermilk as the main “liquid.” While it might sound strange at first, trust us, sour cream gives this cake it’s perfect texture and flavor, and is a great complement to the sweet coconut.

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Once the cake has baked up to all its fluffy goodness, it’s all about the glaze-frosting combo that goes on top and finishes things off. We like our glaze to be nice and thick, forming a nice shell once it sets, but you can make yours as thick or thin as you like – there’s no going wrong with this recipe!

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Sour Cream Coconut Cake

1 hour 15 minutes to prepare serves 10-12

Ingredients

  • Cake:
  • 2 cups all-purpose flour
  • 2 cups flaked coconut
  • 1 3/4 cup sugar
  • 1 1/2 cups unsalted butter, room temperature
  • 1 cup sour cream
  • 4 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Glaze:
  • 1 cup powdered sugar
  • 1/2 cup flaked coconut, toasted, optional
  • 1/4 cup heavy cream
  • 1 teaspoon coconut extract
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Preparation

  1. Preheat oven to 350º F and lightly grease and flour a standard bundt pan.
  2. In a medium bowl, whisk together flour, flaked coconut, baking powder and salt, and set aside.
  3. In a large bowl or mixer, cream butter and sugar together until fluffy and lightened in color.
  4. One at a time, mix in eggs, then add in sour cream, coconut and vanilla extracts.
  5. Working in batches, gradually add in dry ingredients, scraping down sides of bowl until everything is incorporated.
  6. Pour batter into floured bundt pan, then place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
  7. Remove cake from oven and let cool. Prep glaze in the meantime.
  8. In a medium bowl, whisk together powdered sugar and heavy cream until smooth, then stir in coconut extract.
  9. Pour glaze over cooled cake, then top with toasted coconut, if using. Slice, serve and enjoy!

Recipe adapted from 5 Boys Baker

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