Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Crunch Topping:
- ¼ cup granulated sugar
- ¼ cup sweetened shredded coconut
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 10-cup Bundt pan generously with butter or nonstick spray. Mix the sugar and sweetened shredded coconut together, then sprinkle the mixture evenly along the bottom and up the sides of the pan. This will become your signature crunchy topping once the cake is flipped.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed for 4–5 minutes, or until light and fluffy. This step is key to giving your cake that tender, melt-in-your-mouth texture.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts. Don’t skip the almond—it adds a warm, nutty depth that’s subtle but unforgettable.
Beat in the sour cream until fully incorporated. It adds moisture, richness, and a gentle tang that balances the sweetness beautifully.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your cake tender.
Spoon the thick batter into your prepared Bundt pan, gently spreading it out with a spatula to even the top. Try not to disturb the sugar-coconut coating on the pan.
Place the pan in the center of the preheated oven and bake for 65 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly domed.
Let the cake cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack or cake plate. You should see that gorgeous golden coconut crunch layer glistening on top.
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk if needed—it should be thick but pourable.
Drizzle the glaze generously over the cooled cake, letting it run down the sides for that classic Bundt look. Let it set for 10–15 minutes before slicing and serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 480
- Sugar: 38g
- Fat: 28g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g