Martha Stewart Coconut Bundt Cake

This Martha Stewart Coconut Bundt Cake is a rich and moist recipe, which uses sour cream and coconut flakes for deep flavor and texture. It’s a classic, foolproof cake with a creamy frosting and toasted coconut topping, perfect for holidays or special occasions.

Martha Stewart Coconut Bundt Cake Ingredients

Cake:

• 1 cup butter, softened
• 1 cup sour cream
• 3 cups white sugar
• 6 large eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups flaked coconut
• 1 cup white chocolate chips

Frosting:

• 1 (4 oz) package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• 3/4 cup flaked coconut, toasted

How To Make Martha Stewart Coconut Bundt Cake

1. Preheat oven and prep pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Make the cake batter: In a large bowl, beat together softened butter and sour cream until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each. Stir in coconut extract and vanilla.
3. Add dry ingredients: Mix in flour and baking powder until just combined. Fold in coconut flakes and white chocolate chips.
4. Bake the cake: Pour batter into the prepared bundt pan. Bake for about 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake: Let cake rest in the pan for 10 minutes. Then run a knife around the edges and invert onto a cooling rack. Cool completely.
6. Make the frosting: In a large bowl, beat cream cheese, butter, and vanilla until creamy. Gradually add confectioners’ sugar and beat until smooth.
7. Frost and finish: Frost the cooled cake and sprinkle with toasted flaked coconut.

Recipe Tips

• Can I use sweetened or unsweetened coconut? Either works, but sweetened flakes will add more moisture and sweetness.
• How to toast coconut flakes: Spread on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway, until golden.
• Can I make this ahead of time? Yes, bake the cake a day in advance and frost before serving.
• How to prevent sticking: Use baking spray with flour and make sure to grease all bundt pan crevices well.
• What kind of white chocolate chips are best? Use high-quality chips or chunks that melt smoothly into the batter.

What To Serve With Coconut Bundt Cake

This decadent cake pairs well with:

• Fresh berries
• Pineapple sorbet
• Coffee or chai tea
• Whipped cream

How To Store Coconut Bundt Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in the fridge for up to 5 days. Let sit at room temp before serving.

Freeze: Freeze unfrosted slices wrapped tightly for up to 2 months. Thaw and frost before serving.

Coconut Bundt Cake Nutrition Facts

• Calories: 625
• Fat: 30g
• Saturated Fat: 19g
• Cholesterol: 124mg
• Sodium: 221mg
• Carbohydrates: 85g
• Fiber: 2g
• Protein: 7g
• Potassium: 132mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream.

Can I leave out the white chocolate chips?
Yes, but they add a lovely texture and hint of sweetness.

What kind of pan works best?
Use a well-greased 10-inch bundt pan with a non-stick surface.

Can I add lime or pineapple flavor?
Yes, add 1–2 teaspoons lime zest or substitute part of the coconut extract with pineapple extract.

Try More Recipes:

• Martha Stewart Classic Yellow Cake
• Martha Stewart Classic Pound Cake
• Martha Stewart Classic Crumb Cake