Almond Coconut Bundt Cake
This moist Almond Coconut Bundt Cake is so moist and delicious with the perfect balance of flavors!
Servings: 15 servings
Ingredients
- 2 sticks unsalted butter, softened (226g)
- 2 cups sugar (400g)
- 3 large room temperature eggs (place the eggs in a bowl of warm water for 5 minutes if in a hurry)
- 3 cups cake flour (342g)(We used Swan's Down)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- ½ cup milk (80g)
- 2 teaspoons coconut extract (8g)
- 1 tablespoon almond extract (12g)
- 1 teaspoon vanilla extract (4g)
- 1¼ cups flaked, sweetened coconut (We used Bakers Brand Angel Flake)
Easy Coconut Glaze
- 2 cups (230g) Confectioners Sugar (see notes)
- 2-3 Tablespoons milk Adjust amount to desired consistency
- Pinch of salt (Approximately ¼ teaspoon)
- 1 teaspoon coconut extract (4g) (If you prefer to have more almond flavor, you can use almond extract instead)
Optional Topping
- sliced almonds and flaked coconut to sprinkle over glaze.
Instructions
For the Cake Batter
- Preheat the oven to 325 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
- In the bowl of your mixer, combine these dry ingredients: sugar, cake flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
- In another bowl or measuring cup add the sour cream, milk, vanilla extract, almond extract, and coconut extract. Blend with a fork and set aside
- In the bowl of your mixer, add the softened butter to the bowl of dry ingredients. Mix on low speed until the butter has coated the dry ingredients and the mixture is crumbly like wet sand. Don't over-mix.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, slowly add the wet ingredients (mixture of sour cream, milk, and extracts). Then, turn up the mixer to low-medium speed (#2 or #3 speed if using a Kitchen Aid). Mix for two minutes, stopping to scrape the sides and bottom of the bowl if needed. Batter will be nice and smooth.
- Fold in the flaked coconut.
- Scoop the batter into the prepared bundt pan. Bake in the oven at 325 degrees for 45-55 minutes. (Start checking as the 45 minute mark approaches. If using a light colored pan, it may take slightly longer.)
- Makes 7 cups of cake batter
Easy Coconut Glaze
- Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
- You can sprinkle flaked coconut and almonds on top of the cake also. Store the cake at room temperature, in an airtight container or under a cake dome, etc.