I’m totally obsessed with coconut cakes. When I stop at the specialty cupcake place near me I almost always get the coconut cupcake. I even made a coconut cake for my birthday this year. It was yummy and pretty.
I love a pretty, layered cake, but my love for pretty cakes is often over-ridden by the time it takes to make and decorate them. Enter: Dreamy Toasted Coconut Bundt Cake.
This is the simplest, prettiest way to make an outrageously, delicious coconut cake. You will absolutely LOVE this Dreamy Toasted Coconut Bundt Cake.
Each bite is perfection with the soft coconut cake that is the perfect mixture of light and dense, topped with sweet, coconut-flavored buttercream and finished with delicious, toasted coconut.
Toasting the coconut that you sprinkle over the frosting is a must. It adds a deeper flavor to the cake and a level of texture that you won’t get if you use un-toasted coconut for the finishing touch. However, the coconut you use in the cake batter is better left un-toasted.
The other important thing to do with this recipe is to separate the eggs. You will mix the yolks in with the creamed ingredients, but you will beat the egg whites in a separate bowl until stiff. Then fold them in to the batter, just before putting it in the bundt pan.
I like to use cake flour for this recipe. If you don’t have any, it will still turn out fine with all-purpose flour. Cake flour just adds a slight layer of lightness to the cake. There is an easy way to make your own cake flour if you want to. You can measure the 2 1/4 cups of flour into a bowl and then remove two tablespoons of the flour. Add in two tablespoons of corn starch, and thoroughly mix it into the flour. Ta Da! Cake flour!
Now for the really exciting part. Did you know you can toast coconut in the microwave!? I know, so exciting, right! I do it in a glass bowl that has twice the capacity of the amount of coconut I need to toast. Put it in the microwave for 1 minute to start. Stir, and do the same thing over and over in 30 second intervals until your coconut is nice and toasted.
*Note that the glass dish will be very hot, and the coconut will continue cooking for a bit even when it has been removed. So you may want to stop it just before it looks like the color you are desiring. Also, the coconut will not have the brittle consistency of toasted coconut until it is completely cooled.
I promise you that this cake will get rave reviews and be a favorite! It will be a favorite not only for its delicious flavor, but for its simplicity to make! This recipe is an absolute keeper and will bring you happiness for years to come!
It’s especially perfect for a Spring or Easter dessert! How cute would it be with Cadbury Eggs filling the center!? #adorable
- 5 eggs, separated
- 2 cups sugar
- ½ cup butter, softened
- ½ cup canola or vegetable oil
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 2¼ cups cake cake flour *See post for tips on how to make your own
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk or soured milk (put 1½ tsp lemon juice in a 1 cup measuring cup and fill the rest of the way with milk. Let stand for 5 minutes)
- 1-2 cups sweetened, shredded coconut (You will need 1-2 cups more for the toasted coconut to top the cake)
- ¼ tsp cream of tartar *this is to add to the egg whites when you beat them. If you don't have any it's okay, they will still get stiff, it will just take a long time.)
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp coconut extract
- ¼ tsp vanilla
- 3-4 tbsp heavy cream
- toasted coconut *Look up in post for the tips for toasting coconut in the microwave.
- Preheat oven to 350 degrees
- In a large bowl or stand-mixer beat sugar, butter, and oil until blended. Beat in egg yolks one at a time. Beat in extracts.
- In a separate medium-sized bowl combine flour, baking powder, baking soda and salt. Mix with a fork and add to creamed mixture alternately with the buttermilk beating well after each addition. Stir in the coconut. I use 1 and a half cups of coconut, but you can use more or less depending on your taste.
- In a medium bowl, add the egg whites and the cream of tartar. Using your hand mixer, beat them on high for 3-5 minutes or until whites are stiff and can form peaks.
- Fold in ⅓ of the egg whites to the cake mixture. Fold in another third and then the last third.
- Spray your bundt pan with cooking spray, and pour cake batter into the pan. Be careful not to fill more than ¾ full.
- Bake at 350 degrees for 50-60 minutes. Cake is done when toothpick poked in the center comes out clean.
- Carefully run a butter knife along the edge of the pan and the center part of the pan. (This will make it easier to get cake out later.)
- Let cake cool completely and then run a butter knife around the edges again and sort of lift up when the knife is all the way to the bottom. This will help make sure the cake is coming away from pan and will come out nicely.
- Turn the cake out onto a nice plate or whatever you want to serve it on.
- Frost the cake. I like to put dollops on the top of the cake and then gently spread it down with the back of a spoon.
- When the cake is frosted, sprinkle it with toasted coconut. I hold it over a large dish so I can push the coconut onto the sides, and the excess will fall into the dish and be able to be used again.
- Serve and Enjoy!
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