Coconut Bundt Cake Recipe
This incredibly moist coconut 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.
Servings: 12 slices
Ingredients
COCONUT 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
COCONUT ICING
- 1 and ½ cups (180g) powdered sugar
- ⅓ cup (80mL) full fat coconut milk3
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
Instructions
COCONUT CAKE
- 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 or cake tester 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.
COCONUT ICING
- 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.
Notes
- 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 576kcal | Carbohydrates: 80g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 368mg | Potassium: 203mg | Fiber: 2g | Sugar: 46g | Vitamin A: 316IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 3mg
