Coconut Bundt Cake
Indulge in the moist and flavorful Coconut Bundt Cake from Chef in Training. This easy-to-make dessert combines the rich taste of coconut with a creamy cream cheese frosting, making it a perfect treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 1 box white cake mix (dry)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 4 large eggs
- ½ cup sour cream
- ½ cup granulated sugar
- ¾ cup vegetable oil
- ¾ cup water
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- For the cream cheese frosting:
- 12 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup toasted shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, sugar, oil, water, and coconut extract. Beat on medium speed for 3 minutes until smooth.
- Fold in shredded coconut.
- Pour batter into prepared Bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes; remove and cool completely on a wire rack.
Notes
-
Make sure the cake is completely cool before frosting to avoid melting.
-
For stronger coconut flavor, substitute vanilla pudding mix with coconut-flavored pudding.
-
Toast shredded coconut by baking it at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
Find it online: https://yumfamilyrecipes.com/coconut-bundt-cake/
