A luscious bundt cake with a crunchy coconut topping and a moist, flavorful interior.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Sifting helps to aerate the flour, resulting in a lighter cake.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps to maintain the emulsion.
Mix in the sour cream and vanilla extract until combined.
Scrape down the sides of the bowl to ensure even mixing.
Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined.
Overmixing can lead to a dense cake, so mix gently.
Grease a bundt pan and sprinkle the sugar and coconut evenly on the bottom.
Ensure the pan is well-greased to prevent sticking.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently to remove air bubbles.
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Check the cake at the minimum baking time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Serve the cake with a drizzle of glaze or as is, and enjoy!
A simple glaze of powdered sugar and milk can enhance the cake's sweetness.
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