Coconut Dream Cake
This cake is so moist with the addition of sour cream yet does not fall apart. Just the right amount of coconut and is a beautiful cake full or mini size!
| Servings |
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Ingredients
Cake
- 1 1/2 cups butter softened
- 2 cups sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 4 eggs room temperature
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups flaked coconut
Coconut Glaze
- 1 1/2 cups powdered sugar
- 1/3 cup heavy cream (more as needed)
- 1 tsp coconut extract
- 1/2 cup toasted coconut flakes toast in oven a few minutes
Ingredients
Cake
Coconut Glaze
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Instructions
Cake
- Preheat oven to 325 degrees. Generously grease and flour one bundt pan or batches of mini bundt cakes. One batch makes about 18 little cakes.
- In a medium bowl mix flour, flaked coconut, baking powder and salt. Set aside
- In stand mixer bowl cream together butter and sugar. Add eggs one at a time and mix until light and fluffy. Add sour cream extracts.
- Slowly beat in the dry mixture into the wet. Mix until well combined. Let cake batter rest for 5 minutes.
- Pour into prepared pan. Bake for 55-60 minutes or until a toothpick comes out clean. Mini bundt cakes take less time, about 40-45 min. Cool 25 minutes. Invert onto a serving plate or wire rack and frost with glaze.
Glaze
- Mix together all ingredients in a small bowl using a whisk or electric mixer. Add more cream if it is too thick. Spoon/drizzle on top of cake and let the glaze drizzle down the sides. Top with toasted coconut.
Recipe Notes
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| Servings |
|
Ingredients
Cake
- 1 1/2 cups butter softened
- 2 cups sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 4 eggs room temperature
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups flaked coconut
Coconut Glaze
- 1 1/2 cups powdered sugar
- 1/3 cup heavy cream (more as needed)
- 1 tsp coconut extract
- 1/2 cup toasted coconut flakes toast in oven a few minutes
Ingredients
Cake
Coconut Glaze
|
|
Instructions
Cake
- Preheat oven to 325 degrees. Generously grease and flour one bundt pan or batches of mini bundt cakes. One batch makes about 18 little cakes.
- In a medium bowl mix flour, flaked coconut, baking powder and salt. Set aside
- In stand mixer bowl cream together butter and sugar. Add eggs one at a time and mix until light and fluffy. Add sour cream extracts.
- Slowly beat in the dry mixture into the wet. Mix until well combined. Let cake batter rest for 5 minutes.
- Pour into prepared pan. Bake for 55-60 minutes or until a toothpick comes out clean. Mini bundt cakes take less time, about 40-45 min. Cool 25 minutes. Invert onto a serving plate or wire rack and frost with glaze.
Glaze
- Mix together all ingredients in a small bowl using a whisk or electric mixer. Add more cream if it is too thick. Spoon/drizzle on top of cake and let the glaze drizzle down the sides. Top with toasted coconut.
Recipe Notes
Share this Recipe
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