Coconut Buttermilk Bundt Cake
A moist coconut buttermilk bundt cake soaked with a buttery coconut syrup for rich flavor and tender texture.
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- 1 cup walnuts or raisins, optional
Simple Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 3 Tablespoons butter
Instructions
Make the Cake
- Preheat oven to 350°F. Generously grease and flour a 10-inch bundt pan.In a large mixing bowl, beat the eggs, sugar, and oil until well combined.In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.Add the dry ingredients to the egg mixture alternately with the buttermilk, mixing just until combined.Stir in the coconut extract and shredded coconut. Fold in nuts or raisins, if using.Pour batter evenly into the prepared bundt pan.Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Make the Syrup
- While the cake is baking, combine sugar, water, and butter in a saucepan.Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat.
Finish the Cake
- When cake is done, leave it in the pan and slowly pour the hot syrup over the cake.Let the cake rest in the pan for about 4 hours to absorb the syrup.Invert onto a serving platter to remove. Slice and serve.
Notes
- This cake stores well and stays moist for several days.Nuts and raisins are optional and can be omitted without affecting the texture.For best results, allow the cake to fully absorb the syrup before removing it from the pan.Store covered at room temperature for up to 2 days, or refrigerate for longer storage.
