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Almond Coconut Bundt Cake

Last Updated On: July 24, 2024 | Published: April 12, 2023 by Melissa Diamond | 4 Comments
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This moist Almond Coconut Bundt Cake is so flavorful!

If you are a fan of almond desserts, coconut desserts, or both, you are going to love this delicious scratch cake recipe.

Almond Coconut Bundt Cake

We have made many bundt cakes over the years, and are excited to have another great recipe to share! You'll find that this tender cake is simple to make and the almond and coconut are perfect together.

If you are a fan of almond cakes, don't miss our delicious Almond Cake Recipe and Almond Cupcakes as well! This layer cake is one of our most popular.

We also have a great Almond Coconut Cake that continues this flavor theme in layer cake form!

How to Make Almond Coconut Cake

You can find the full, printable instructions further down in this post. Here is a quick rundown of our steps!

  • First, preheat oven to 325 degrees F. Grease and flour a bundt pan.
Bundt pan that has been greased and floured
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
Bowl of dry ingredients with whisk
  • In another bowl, add the buttermilk, vegetable oil, coconut extract and almond extract.  Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk is blended.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until blended.
  • Next, fold in the shredded coconut and scoop the batter into prepared bundt pan.
Bundt pan filled with Almond Coconut Batter
  • Bake at 325 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached.
  • Allow the cake to cool in the pan on a wire rack for 10 minutes before turning out. Then, allow cool down to room temperature (or close to room temperature) before applying the glaze.
Freshly baked Almond Coconut Bundt Cake on white pedestal.

Easy Coconut Glaze

We have used versions of this very simple glaze on many of our pound cakes and bundt cakes (from orange bundt cake to buttermilk pound cake and more).

It is a combination of powdered sugar, milk, a pinch of salt, and flavoring- in this case, coconut extract!

You can apply the glaze by spooning or piping it on.

I often pipe on the glaze with a disposable piping bag with the tip snipped away (or you can do the same with a ziplock bag with a corner snipped away).

This is a very sweet glaze, but each slice with just have a few drizzles and so it is not overpowering. It simply gives us a little boost of flavor, and it is pretty too!

Applying the glaze to our Almond Coconut Bundt Cake

Here is is finished bundt cake with coconut glaze, and sprinkled with coconut and almond slices.

Glazed Almond Coconut Bundt Cake on pedestal
Slice of Almond Coconut Bundt Cake on a white plate

More Cakes with Coconut

In addition to today's recipe, we have many more coconut cakes for you to try!

Some of our favorites are our Coconut Cream Cake, Pineapple Coconut Cake, and Carrot Cake. But we have so many more!

Collage of Coconut Cakes
Favorite Coconut Cake Recipes
Almond Coconut Bundt Cake, sliced, on a white pedestal
Almond Coconut Bundt Cake

More Bundt Cakes

Here are a few more of our favorite bundt cake recipes as well! Some of our most popular are our Lemon Bundt Cake, Strawberry Bundt Cake, and Pineapple Upside Down Bundt Cake!

Recipe FAQs

No, this cake does not need to be refrigerated. You can leave it in an airtight container at room temperature (or under a cake dome).

There are differing opinions on this question, but assuming that there isn't a perishable glaze, etc, we recommend leaving the cake at room temperature for 2-3 days under an airtight container or a cake dome.

You may be able to stretch it a bit longer. If you notice that it seems to be drying out a bit, go ahead and move it to the refrigerator (or wrap tightly in plastic wrap and foil & pop in the freezer).

At our house, pound cakes and bundt cakes have a way of disappearing by the end of the second day anyway ;0)

Yes! Just as with most of our cakes (from orange bundt cake to coconut pound cake, blueberry bundt cake and more), this bundt cake freezes perfectly. After baking, allow to cool to room temperature (or slightly warm), and then wrap tightly with plastic wrap and aluminum foil.

For more support, you can first place the bundt cake on a foil wrapped cake board. Then, into the freezer it goes! It will stay fresh for up to three months.

To thaw, we like to move the bundt cake (still wrapped) to the refrigerator the day or night before, and then move it to the kitchen the next morning to bring to room temperature.

We often use cake flour in our cake recipes, which as a lower protein content than all purpose flour. The lower protein content results in less development of gluten in the cake batter, resulting in a softer, more tender cake.

Many of our favorite cake recipe contain cake flour, from almond cake to homemade lemon cake, buttermilk pound cake, and more!

Enjoy the Recipe!

Thanks so much for stopping by. We hope that you enjoy this moist Almond Coconut Cake! It makes a great birthday cake recipe, potluck dessert, or holiday cake! Coconut and almond are the perfect combination.

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Almond Coconut Bundt Cake, sliced, on a white pedestal

Almond Coconut Bundt Cake

BY Melissa and Bebe
This moist scratch Almond Coconut Bundt Cake has amazing flavor and is simple to make!
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Pound Cakes and Bundt Cakes
Servings: 15 servings
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Equipment

Ingredients

  • 1 ½ sticks (170g) unsalted butter, softened (holds it shape but dents when pressed)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature
  • 3 cups (342g) cake flour (If not using a digital scale, flour should be lightly spooned into measuring cup and leveled off) *See notes for substitution
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 ½ cups (355g) buttermilk If you do not have buttermilk, see substitution below
  • ¼ cup (54g) vegetable oil (we use canola oil)
  • 1 Tablespoon (12g) almond extract
  • teaspoon (4g) Coconut Extract
  • 1 cup (78g) flaked sweetened coconut (We use Bakers Angel Flake brand)

For the Coconut Glaze

  • 2 cups (230g) Confectioners Sugar
  • 3 to 4 Tablespoons (45 to 60g) milk (Add more if needed for the consistency you like)
  • Pinch of salt (Approximately ¼ teaspoon)
  • 1 teaspoon (4g) Coconut Extract (Adjust amount to your liking)

Optional Topping

  • We used additional shredded coconut and sliced almonds on top of the cake

Instructions

  • Preheat oven to 325 degrees F. Grease and flour a bundt pan (We used a 12 cup capacity bundt pan, 10 inches across). - See notes
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, vegetable oil, coconut extract and almond extract.  Set aside..
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk is blended.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until blended.
  • Fold in the shredded coconut.
  • Scoop batter into prepared bundt pan and bake at 325 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Oven times can vary. Let cool 10 minutes and turn out.

For the Coconut Glaze

  • Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
  • Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.

Assembling the Cake

  • Once the cake has cooled, you can apply the glaze either by spooning it on, or by loading it into a disposable piping bag with the tip snipped away (or ziplock with a corner snipped away). I most often use a piping bag just to have a bit more control.
  • If you'd like, you can top off the glaze with a sprinkling of shredded coconut and sliced almonds.

Notes

SUBSTITUTION FOR CAKE FLOUR

Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend

BUNDT PAN SIZE

Our bunt pan has a baking capacity of 12 cups and is 10 inches across. (This recipe makes 7 cups of batter). Your bundt pan may be smaller or larger than ours which can effect the bake time. If it is a larger pan, the batter will be more shallow in the pan and will bake more quickly. The opposite is true for a smaller pan.
If using a smaller bundt pan, be careful not to fill more than ⅔ full (Or allow at least 1-1.5 inches space from top of batter to top of pan. You can make cupcakes with any extra batter ;0)

Buttermilk Substitution

If you do not have buttermilk, you can use this substitution. Using a measuring cup for liquid, add 1 Tablespoon plus 2 teaspoons lemon juice (or vinegar). Then, fill with milk to the 1 ½ cup mark and stir. Wait 5 minutes before using.

FREEZING:

When tightly wrapped in plastic wrap and foil, this cake can be frozen for up to three months! To thaw, move to the refrigerator the night before serving. Then, remove the next morning, and allow to warm to room temperature on the kitchen counter. Allow several hours to thaw completely.
5 from 3 votes (2 ratings without comment)

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4 Comments

  3. 5 stars
    This was delicious! Light and yet full flavored. It was very easy to make too! Hubby cut into it before I could get the coconut on top ! Thank you for another fun and delicious recipe!

    Reply