Description
This Blueberry Coconut Bundt Cake is so moist and delicious, it’s one of my new favorite flavor combinations! This easy bundt cake is filled with blueberries, coconut flavor, and topped with a tasty coconut glaze & toasted coconut!
Ingredients
Scale
CAKE
- 3 cups flour
- 1 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup oil
- 3/4 cup buttermilk
- 2 eggs
- 2 tsp coconut extract
- 1 1/2 cups blueberries (about 1 pint)
GLAZE
- 1 1/2 cups powdered sugar (plus more if needed for thickness)
- 3 tbsp milk
- 1/2 tsp coconut extract
- toasted coconut, for on top if desired
Instructions
1. Add flour, sugar, salt and baking soda together in a large mixer bowl. Set aside.
2. Whisk together oil, buttermilk, eggs and coconut extract in another large bowl.
3. Add wet ingredients to dry ingredients and mix until thoroughly combined. Batter will be thick and sticky.
4. Gently stir in blueberries.
5. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
6. Pour batter into pan and bake for 50-55 minutes.
7. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
8. When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with toasted coconut, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 373
- Sugar: 30.9 g
- Sodium: 199.4 mg
- Fat: 17 g
- Carbohydrates: 52.2 g
- Protein: 4.3 g
- Cholesterol: 28.1 mg
