This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cream cheese
Author: Beth Cato
Ingredients
Cake
1cupunsalted butter2 sticks, room temperature
8ouncescream cheese1 box, room temperature
3cupswhite sugar
6eggsroom temperature
2teaspoonsvanilla extract
1teaspoonkosher salt
1teaspoonbaking powder
3cupsall-purpose flour
2cupsshredded flaked coconut
Glaze
2cupsconfectioners' sugar
2-3Tablespoonsmilk
extra shredded coconut
Instructions
Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.