Coconut Bundt Cake is incredibly moist, dense and full of amazing coconut flavor.
I have always been a big fan of coconut. My grandmother used to make this coconut cake that was to die for. I really think she had magic fingers because she could get the cake to turn out perfect every time without a recipe. I decided to take my love of pound cake and mix it with my obsession with coconut and came up with this delicious coconut bundt cake recipe.
Frequently Asked Questions About Coconut Bundt cake
What can I use instead of coconut milk
If you want to skip coconut milk you can put whole milk or half and half in its place. That will take away some of the coconut flavor so you may want to add in an extra tablespoon of coconut extract to your recipe so that you still get the coconut flavor of this cake.
How do I toast coconut?
I love the nutty flavor that comes out when you toast coconut. There are several different ways that you can toast coconut. I prefer to use the skillet method as I feel like I have a little more control and I can keep a better eye out to prevent burning. If you use sweetened coconut it will toast faster so keep a close eye on it.
Stove Top: Place one cup of shredded coconut in a medium or large skillet. Set your heat to low – medium and allow the flakes to brown slowly while stirring frequently.
Oven Method: Spread coconut flakes on a baking sheet in a thin layer and bake in an oven that is preheated to 325 degrees. Your flakes will toast quickly so start checking them at 4 minutes.
Microwave Method: Place your coconut on a microwave safe plate in a thin layer. Microwave in 30 seconds increments stirring after every 30 second period. Continue this until your flakes are brown.
How do I store Coconut Bundt Cake
You can store your coconut bundt cake on the counter in an airtight container for up to five days. You can also freeze your unfrosted cake for up to five months if you wrap in plastic wrap and foil. Thaw in the fridge overnight or on a counter for four hours.
Can I use a different frosting?
Yes! You could use your favorite cream cheese frosting to go on top of this cake if you would like something different than this glaze. If you want a thinner glaze instead of frosting, melt your cream cheese frosting in the microwave for 20 to 30 seconds and then pour over your cake.
How do I remove a Bundt Cake from it’s pan
If you grease and flour a bundt cake pan or spray it well with baking spray it should slide out without much effort. You will need to flip your bundt cake pan over and place on top of a cooling rack, plate or cake board. I like to allow my cake to cool in the pan for about 15 minutes before trying to flip the cake over and remove from the pan. m
If your cake is not coming out easily you can try giving it a tap on all sides and then flip your cake over like usual.
Coconut Bundt Cake
3 C flour
1 tbsp baking powder
½ tsp kosher salt
1 C unsalted sweet cream butter, softened
2 ½ C sugar
2 large whole eggs
2 large egg yolks
3 tbsp coconut extract
1 tsp pure vanilla extract
1 ⅓ C unsweetened coconut milk
For the Glaze:
1 C white chocolate chips
½ tsp coconut extract
5 tbsp whole milk
2 C powdered sugar
Toasted coconut to garnish
How To Make
Preheat oven to 350 degrees and spray 9in bundt pan with pam baking spray
Using a large bowl, whisk together the flour, baking powder and salt
Using a large bowl, beat together the butter and sugar until combined and fluffy
Beat in the large whole eggs, one at a time until combined
Beat in the egg yolks, one at a time until combined
Beat in the coconut extract and vanilla extract until combined
Alternate between the coconut milk and dry ingredients, beat until combined
Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean
Allow to cool for 30 minutes before placing onto a wire rack
Using a large bowl, whisk together all ingredients until combined and smooth
If the glaze is to thick, thin it out with another tbsp of milk
Pour the glaze over the bundt cake and allow it to drip down the sides
Sprinkle toasted coconut on top
Allow the glaze to harden before enjoying!
- Make sure you spray your bundt cake well with baking spray. Not cooking spray but baking spray.
- If you don’t have baking spray you can grease your pan with shortening or butter and then lightly flour the inside of your pan making sure to coat all surfaces.
- I personally think this cake tastes even better the next day so it’s a great cake to make ahead of time.
More Dessert Recipes
Coconut Bundt Cake
- 3 Cups all purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 Cups unsalted sweet cream butter softened
- 2 ½ Cups sugar
- 2 large whole eggs
- 2 large egg yolks
- 3 tbsp coconut extract
- 1 tsp pure vanilla extract
- 1 ⅓ Cups unsweetened coconut milk
- 1 cup white chocolate chips
- ½ tsp coconut extract
- 5 tbsp whole milk
- 2 cups powdered sugar
- Toasted Coconut for topping
- Preheat oven to 350 degrees and spray 9in bundt pan with pam baking spray
- Using a large bowl, whisk together the flour, baking powder and salt
- Using a large bowl, beat together the butter and sugar until combined and fluffy
- Beat in the large whole eggs, one at a time until combined
- Beat in the egg yolks, one at a time until combined
- Beat in the coconut extract and vanilla extract until combined
- Alternate between the coconut milk and dry ingredients, beat until combined
- Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out clean
- Allow to cool for 30 minutes before placing onto a wire rack
- Using a large bowl, whisk together all ingredients until combined and smooth
- If the glaze is to thick, thin it out with another tbsp of milk
- Pour the glaze over the bundt cake and allow it to drip down the sides
- Sprinkle toasted coconut on top
- Allow the glaze to harden before enjoying!