Dreamy Toasted Coconut Bundt Cake
 
Prep time
Cook time
Total time
 
Outrageous and dreamy flavors of a fancy coconut cake, with the ease of a bundt cake. This recipe is amazing and will be a family favorite!
Author:
Recipe type: Dessert
Cuisine: Holdiday/Easter
Serves: 15
Ingredients
  • 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.)
  • FROSTING
  • 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.
Instructions
  1. Preheat oven to 350 degrees
  2. 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.
  3. 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.
  4. 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.
  5. Fold in ⅓ of the egg whites to the cake mixture. Fold in another third and then the last third.
  6. Spray your bundt pan with cooking spray, and pour cake batter into the pan. Be careful not to fill more than ¾ full.
  7. Bake at 350 degrees for 50-60 minutes. Cake is done when toothpick poked in the center comes out clean.
  8. 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.)
  9. 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.
  10. Turn the cake out onto a nice plate or whatever you want to serve it on.
  11. Make the frosting by using a handmixer or mixer to cream together the butter, powdered sugar, coconut extract, vanilla extract and heavy cream (start by adding 2 tbsp of cream and gradually a little more at a time if needed up to 4 tbsp total) you will most likely only need 2-3 tbsp of heavy cream.
  12. 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.
  13. 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.
  14. Serve and Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/dreamy-toasted-coconut-bundt-cake/