Description
A buttery and fluffy coconut cake with a delicious finish of a coconut glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1/4 cup sour cream
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons coconut extract
Glaze
- 3/4 cup sugar
- 1/2 butter
- 1/3 cup water
- 1 teaspoon pure vanilla extract
- 1/2-3/4 cup flaked coconut
Instructions
- Preheat oven to 350°F. Grease and flour a large bundt pan or two 9 x 5 inch loaf pans.
- Cream the butter and sugar together until light and fluffy, about 8 minutes.
- In a separate bow, mix the flour, baking powder, soda and salt together.
- Add eggs one at a time to the batter, scraping bowl after each addition. Add sour cream, vanilla and coconut extracts. Mix together.
- Add the dry ingredients to batter alternating with the buttermilk. Mix together until smooth and creamy.
- Pour batter into prepared pan/pans.
- Bake for about 50 minutes for loaf pans, 60 minutes for bundt pan. Cake is done when a toothpick inserted in center comes out clean.
- While cake is baking, prepare the glaze. Combine the ingredients and heat to melt but do not boil.
- Remove cake to cooling rack and poke several holes into top of cake. Pour half of the glaze over top.
- Let cake cool completely. Then loosen around edges of pan and invert cake onto platter. Rewarm the glaze and brush remaining glaze over cake. Sprinkle the coconut on top and lightly press down to help the coconut adhere to glaze.
Notes
Recipe adapted from Bob's Red Mill website