Coconut Bundt Cake
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This incredibly moist coconut bundt cake is jam packed with coconut flavor and boasts a dense but tender crumb. With creamy coconut milk in the cake as well as the coconut glaze and a toasted coconut crunch on top of every slice, this cake is perfect for all of the coconut lovers.
Before I was a food blogger, I made cakes and cupcakes as a side job. I had a handful of cake recipes that folks could not get enough of and that were on repeat (looking at you, carrot walnut cake). After working for an entire year to perfect the best coconut cake, I found myself fulfilling orders for this cake at any and all times of the year, not just at Easter.
What I found is that coconut fans could not get enough of this delicious cake. I was told over and over that it had the perfect amount of coconut flavor, party guests were always giving rave reviews, and more often than not, the customer asked for the recipe.
Thanks to my extensive recipe testing, you, too, can wow all of your tasters with this delicious coconut bundt cake recipe which is actually one of my personal favorite recipes from my entire scratch baking career (which began in 2010). Yes. It’s that good.
HOMEMADE Coconut Bundt Cake Components
First, let’s talk cake. The coconut bundt cake recipe is based on a classic vanilla bundt cake but gets tons of coconut flavor with the coconut extract, full-fat coconut milk, and sweetened shredded coconut.
The beauty of the coconut milk is that it adds moisture and flavor, creating a tender and delicious crumb!
The coconut glaze is the cherry on top of this cake, made with just powdered sugar, coconut milk, coconut extract, and vanilla extract. You can simply whisk these ingredients together and you will end up with a beautiful, pourable glaze. Plus, it adds a touch of sweetness to each bite without drowning the pure coconut flavor with and overload of sweet.
Top it all off with perfectly toasted, crunchy coconut for a slightly nutty flavor. The toasted coconut topping adds texture and a depth of flavor since it will be toasted to perfection in the oven! This step is technically optional, but I think it is worth the little bit of extra effort.
Coconut CREAM Bundt Cake Recipe Ingredients
The ingredients used in my coconut bundt cake are mostly pantry staples that you would use in any cake. While you don’t need a whole slew of specialty ingredients, the most unique ingredient here is the coconut extract, which you might not have in your pantry just yet.
You can easily find coconut extract at your local grocery store, and it is worth it to buy since it lends the perfect amount of coconut flavor to this cake.
I much prefer using coconut extract as the perfect addition to the coconut flavor as opposed to instant pudding or coconut cream pudding. There is a time and place for pudding packets, but this flavorful and moist cake isn’t it!
For the coconut cake, you will need:
• all-purpose flour
• baking powder
• granulated sugar
• unsalted butter
• vegetable, canola, or coconut oil
• coconut extract
• vanilla extract
• full fat unsweetened coconut milk
• sweetened shredded coconut
If you are using coconut oil, make sure that it is melted before adding it to the rest of the batter.
Full fat coconut milk is usually found in a can. It is pretty thick and sometimes the mixture separates in the can. Prior to opening the can, I recommend giving it a good shake so the mixture is homogenous!
For the coconut glaze, you will need:
• powdered sugar
• full fat unsweetened coconut milk
• coconut extract
• pure vanilla extract
TOASTED COCONUT TOPPING
For the toasted coconut topping, you will need:
• sweetened shredded coconut
The toasted coconut topping is super easy since all you need is the remaining portion of the sweetened shredded coconut that didn’t go into the cake batter. You will toast it up on a sheet pan until lightly browned and fragrant.
You might also choose to forego the toasted coconut and opt for coconut flakes instead. That’s totally fine! This is your cake, and the best part is, you can decide how fancy or simple to get with it.
Let’s Maximize The Amazing Coconut Flavor
I know that three different coconut flavored components in one cake might seem like a lot, but the shredded coconut, coconut milk, and coconut extract all work together to develop the coconut flavor.
Shredded coconut and coconut milk are delicious, and they add moisture and texture, but they don’t have a huge amount of flavor. That is why the coconut extract is key here.
Coconut extract is basically just super concentrated coconut. It adds that tropical flavor that makes this cake stand apart. It has notes of butterscotch or caramel that go well with the vanilla extract you will be adding as well.
If you skip the coconut extract in this recipe, it might turn out to taste more like a vanilla cake.
Make Sure Ingredients Are At Room Temperature
This recipe calls for room temperature ingredients for a good reason. Room temperature ingredients are often used in baking since baking is truly a science. Room temperature ingredients will mix together more cohesively and will also react how we want them to in the oven.
I know that “room temperature” can actually be a confusing definition, since not every room is actually the same temperature. A good temperature to go by is about 68ºF (20ºC).
For my coconut bundt cake recipe, you will want to set out your butter, eggs and coconut milk to allow them to come to room temperature before baking. The coconut milk will probably be in a can, so hopefully you don’t have to worry about that one.
However, cold eggs and butter are not going to yield the same results as room temperature eggs and butter, so it might require extra time to let those warm to room temperature.
If you are curious about and want to geek out over room temperature butter like I do, I have a post dedicated completely to room temperature butter and why it’s important for other ingredients to be room temperature, too.
How To Make DELICIOUS Coconut Cake
After preheating your oven, you will want to grease and flour the bundt cake pan or use homemade cake release. For this recipe, I used a 10 inch bundt cake pan.
Bundt cakes are notorious for sticking to the pan, since there are intricate designs and nooks and crannies that the cake can stick to. So, be sure to thoroughly grease and flour your cake pan or use my homemade cake release for the most reliable release.
Then, measure and mix your dry ingredients which are flour, baking powder, and salt. Whisk them together and set aside.
In a large bowl of a stand mixer (or you can use a hand mixer), cream together the room temperature butter and sugar on medium-high speed until it is light and fluffy. Add the oil and beat until combined. Then, add the eggs one at a time, beating well after each addition. Add the coconut and vanilla extracts and beat again until everything is well-combined.
Turn the mixer down to low speed and add the dry ingredients in three additions, alternating with half of the coconut milk. Do not over mix the batter in this step. Then, gently fold in 1 and ½ cups of the shredded coconut into the batter with a spatula.
Pour the batter into the prepared bundt pan, then bake the cake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 10 minutes on a wire cooling rack.
After the cake has cooled for about 10 minutes, you will want to remove it from the pan. Use oven mitts to carefully flip the bundt cake onto your serving dish/platter. To do this, flip the serving platter over and place on top of the cooling bundt pan.
Flip everything over and allow the cake to cool completely in pan, while it sits on the serving dish. When the cake is completely cooled, lift the pan off of the cake.
WHILE THE OVEN IS HOT, TOAST THE COCONUT
Next, toast the coconut before turning off the oven!
Spread the remaining ¾ cup shredded coconut evenly onto a baking sheet. I used a 9″ x 13″ sheet pan. Bake the coconut for about 5-7 minutes, stirring frequently with a large spoon or spatula to prevent burning, until the coconut is lightly browned and fragrant.
MAKE THE COCONUT ICING
When you are ready to ice the bundt cake, prepare the coconut icing.
In a small bowl or small container with a spout (like a class measuring cup), whisk together the powdered sugar, coconut milk and coconut and vanilla extracts until smooth. If it is too thin for your preference, add more powdered sugar 1 Tablespoon at a time.
ADD THE SIMPLE GLAZE AND THE TOASTED COCONUT
Once the cake is cool and the icing is ready, slowly pour the coconut icing onto the bundt cake, allowing it to fall down both sides of the cake.
While the icing is still wet, sprinkle the toasted shredded coconut garnish over the top of the cake. Allow the icing to set before serving, about 1 hour.
Now you’re ready to dig in! This cake is moist, flavorful, and will have you heading back for nibble after nibble. Between all of the flavor and all of the texture happening with the coconut inside and outside of the cake, this truly is one for the coconut lovers!
COCONUT BUNDT CAKE FAQ
Love coconut desserts? Me, too! Here are some of my favorite recipes featuring coconut: piña colada bars, coconut custard pie, coconut cream eggs, and carrot cake coconut macaroons.
Coconut Bundt Cake
- 2 cups (240g) all-purpose flour measured properly
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (120mL) vegetable, canola, or coconut oil1
- 4 large eggs room temperature2
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1 cup (240mL) full fat coconut milk3 room temperature2
- 1 and ½ cups + ¾ cup (270g) sweetened shredded coconut divided
- 1 and ½ cups (180g) powdered sugar
- ⅓ cup (80mL) full fat coconut milk3
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 10" bundt cake. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
- In a large bowl, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Add the oil and beat again until combined. Add the eggs one at a time, beating well after each addition. Add the coconut and vanilla extracts and beat again until everything is well-combined.
- Turn the mixer down to low speed and add the dry ingredients in three additions, alternating with half of the coconut milk. Do not overmix batter. Gently fold 1 and ½ cups of the shredded coconut into the batter with a spatula.
- Pour the batter into the prepared bundt pan, then bake the cake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 10 minutes on a wire cooling rack.
- While the oven is still on, toast the shredded coconut: spread the remaining ¾ cup of shredded coconut out evenly onto a baking sheet (I used a 9" x 13" sheet). Bake the coconut for about 5-7 minutes, stirring frequently with a large spoon or spatula to prevent burning, until coconut is lightly browned and fragrant.
- After the cake has cooled for 10 minutes, use oven mitts to carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
- When you are ready to ice the bundt cake, make the icing. In a small bowl or a small container with a spout (like a glass measuring cup), whisk together the powdered sugar, coconut milk, and coconut and vanilla extracts until smooth. If it is too thin for your preference, add more powdered sugar 1 Tablespoon at a time.
- Slowly pour the coconut icing onto the bundt cake, allowing it to fall down both sides of the cake. While the icing is still wet, sprinkle the toasted shredded coconut over the top of the cake. Allow the icing to set before serving, about 1 hour. Store leftovers covered tightly at room temperature up to 3 days. Bundt cake freezes well, wrapped tightly, up to 3 months. Thaw in the refrigerator or at room temperature.
- Oil: if you want to use coconut oil, make sure it is melted.
- Room temperature ingredients: this is crucial in order for the batter to come together evenly. You can read more about room temperature butter and other ingredients in this post about what room temperature butter actually is.
- Coconut milk: make sure your coconut milk is completely mixed. You can shake the can before opening it. It must be room temperature in order to become homogenous.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I would really like to try this but can’t get shredded coconut, do you think I could use dessicated coconut instead. Thank you.
Hi, Jayne– YES, you can use that! Is it sweetened? If it is, great! If not, it might take away a little sweetness in your end result, but shouldn’t affect it too much!
So glad I found this recipe! I’ve been looking for a new Easter dessert and this cake is just perfect!
This coconut cake is moist and loaded with so much yummy coconut flavors. Thanks for a fantastic recipe.
I just love coconut so when I saw this recipe I just had to give it a try. We absolutely loved it and since I’m in charge of dessert for Easter, I’ll be making it again!
This is going on our Easter dessert menu! Made this for my ladies group and they all wanted the recipe.
Thanks so much, Nikki!