This Toasted Coconut Bundt Cake is a delightful addition to your collection of homemade cake recipes. You’ll love its moist crumb and rich coconut flavor, perfect for any occasion. It’s surprisingly simple to make, even if you’re new to baking.
Key Ingredients & Substitutions:
- Sweetened Shredded Coconut: Don’t use unsweetened; the sweetness is important for flavor.
- All-Purpose Flour: A good gluten-free baking blend can be substituted.
- Butter: Use unsalted butter for best results. Margarine can work in a pinch.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Eggs: Large eggs are specified; consistency is key.
- Vanilla Extract: Essential for a well-rounded flavor.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut, toasted
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk (or coconut milk for extra flavor)
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut, toasted (for topping)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 12-16
- Tools Needed: Bundt pan, mixing bowls, electric mixer (stand or hand-held), wire rack.
Step-by-Step Instructions:
1. Prepare Your Bundt Pan
Grease your bundt pan generously with butter or a baking spray that contains flour. Make sure to get into all the crevices. Dust with a little flour, tapping out the excess. This prevents your homemade cake from sticking.
2. Toast the Coconut
Spread the sweetened shredded coconut evenly on a baking sheet. Bake at 325°F (160°C) for 5-7 minutes, stirring once, until golden brown. Watch it closely, as coconut toasts quickly. Let it cool completely.
3. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside. This ensures all your dry ingredients are evenly distributed for a perfect homemade cake.
4. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes with an electric mixer. This step incorporates air, making your cake tender.
5. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until fully combined.
6. Alternate Wet and Dry Ingredients
Add a third of the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Then, add half of the buttermilk, mixing until just incorporated. Repeat this process, ending with the remaining dry ingredients. Be careful not to overmix the batter.
7. Fold in Toasted Coconut
Gently fold in the 1 cup of cooled, toasted coconut into the batter. Use a spatula to combine the ingredients without deflating the batter. This is a crucial step for achieving that lovely coconut flavor in your homemade cake.
8. Bake the Cake
Pour the batter evenly into your prepared bundt pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool and Glaze
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Pour the glaze over the cooled cake and sprinkle with the remaining toasted coconut.
Variation Ideas:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a bright flavor.
- Nutty Twist: Fold in ½ cup of chopped pecans or macadamia nuts with the toasted coconut.
- Cream Cheese Glaze: Instead of a simple glaze, make a cream cheese frosting for extra richness.
Storage Instructions:
Store your Toasted Coconut Bundt Cake at room temperature in an airtight container for up to 3-4 days. You can also refrigerate it for up to a week. To enjoy it warm, slice a piece and microwave for 15-20 seconds.
Frequently Asked Questions (FAQ):
Why did my Bundt cake stick to the pan?
You likely didn’t grease and flour the pan thoroughly enough. Make sure to get into all the nooks and crannies.
Can I use fresh coconut instead of shredded?
Yes, but you’ll need to finely grate it and adjust the quantity to your preference. Toasting is still recommended for flavor.
My cake is dry. What went wrong?
You might have overbaked it or overmixed the batter. Follow the baking time closely and mix until just combined.
Can I freeze this homemade cake?
Yes, wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 2-3 months. Thaw at room temperature.
What if I don’t have buttermilk?
You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
How do I know when the coconut is toasted enough?
It should be golden brown and fragrant. Keep a close eye on it, as it can burn quickly.