Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.
- ¾ cup (170 grams) unsalted butter, softened
- 1⅓ cups (267 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1½ cups (187 grams) cake flour
- ¾ teaspoon (2.25 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ⅔ cup (160 grams) sour cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- Coconut Glaze (recipe follows)
- ¼ cup (15 grams) toasted sweetened flaked coconut
- Garnish: candy-coated chocolate eggs
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, salt, and baking soda. In a small bowl, whisk together sour cream and extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon 1 cup (about 234 grams) batter into a large piping bag; cut a ¾-inch-wide hole in tip.
- Spray a Nordic Ware 6 Cup Heritage Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess pools of spray in pan and blot brush with a paper towel as needed. Pipe batter directly into grooves of prepared pan to within 2 inches of rim; spoon remaining batter on top. Tap pan on counter several times to evenly spread batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out with just a few moist crumbs, 40 to 50 minutes. Let cool in pan for 20 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake onto a wire rack, and let cool completely. Transfer cake to desired serving plate.
- Place Coconut Glaze in a squeezable plastic icing bottle* fitted with a Wilton #12 round pastry tip. Carefully pipe Coconut Glaze into grooves of cake. Once glaze stops dripping, sprinkle top of cake with coconut to create the look of a bird’s nest. Fill center of cake with candy-coated chocolate eggs, if desired. Serve with extra Coconut Glaze.
Pro Tip: If you plan on making two of these Bundt cakes in your 6-cup pan, make sure to prepare your second batch of batter after the first cake has been baked off and removed from the Bundt pan. Doubling the batter will mean that one half will sit out while the other cake bakes, affecting the second cake's texture. Best to make one batter, bake it off, and make the second batter after your Bundt pan has been cooled and cleaned.
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 2½ tablespoons (47 grams) cream of coconut
- In a small bowl, whisk together all ingredients until smooth. Use immediately.
Our Bundtologists share their expert tips to help you master our April Bundt! Click the image to enlarge! Note that each of these tips is specific to this recipe and the 6 Cup Heritage Bundt Pan. Results may vary for other recipes and other pans.