Tropical Coconut Buttermilk Bundt Cake

Recipe Collection: Dessert

Tropical Coconut Buttermilk Bundt Cake is a moist, flavorful dessert that will captivate your taste buds. With a rich coconut extract infusion and a fluffy buttercream topping, this vegetarian treat is perfect for any gathering. The buttermilk ensures a tender crumb, while the flaked coconut adds delightful texture and a burst of tropical flavor.

Ideal for those with a sweet tooth, this cake is a fantastic centerpiece for celebrations or a cozy afternoon tea. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a delicious masterpiece today!

Overview

This Decadent Coconut Buttermilk Bundt Cake is a moist and flavorful dessert that will impress any crowd. Infused with coconut extract and topped with a luscious buttercream frosting, this cake is perfect for any occasion. The addition of buttermilk ensures a tender crumb, while the flaked coconut adds texture and a burst of tropical flavor.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 90 minutes

Ingredients

• 2 Cups (cups) all-purpose flour
• 1 Tablespoon (tbsp) baking powder
• 1 Teaspoon (tsp) salt
• 1 Cup (cup) butter, room temperature
• 2 Cups (cups) white sugar
• 5 Large (large) eggs, room temperature
• 1 Teaspoon (tsp) coconut extract
• 1 Cup (cup) buttermilk, room temperature
• 1 Cup (cup) flaked coconut

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the coconut extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in the flaked coconut until evenly distributed. Pour the batter into the prepared Bundt pan.
6. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. Once cooled, frost the cake with your favorite buttercream frosting and sprinkle with additional flaked coconut for garnish.

Enjoy your homemade Tropical Coconut Buttermilk Bundt Cake!