Coconut Bundt Cake

This moist Coconut Bundt Cake is heavenly! If you love coconut cakes, this is a great one to add to your recipe collection. It is simple to make from scratch and has wonderful flavor.

Why we Love It

• Easy to make
• Great dessert choice no matter what the season
• Delicious coconut flavor from coconut extract and sweetened flaked coconut.
• Fine crumb yet not as dense as a pound cake ( like our coconut pound cake).
• Perfect for birthdays, potlucks, or just because!

Ingredients for the Coconut Bundt Cake

• Unsalted Butter, softened -Not overly soft but should dent easily when pressed. (We use unsalted because we add the salt separately)
• Sugar
• Eggs
• Cake Flour (makes for a more tender crumb as it contains less protein)
• Baking powder, baking soda, salt
• Sour Cream (we use full fat) - Adds richness and enhances the texture
• Milk (We use whole or 2 percent)
• Coconut Extract (don't skip the extract)
• Vanilla Extract
• Flaked Sweetened Coconut (this is more moist and soft than unsweetened)
• Coconut Glaze (consists of milk, powdered sugar, and coconut extract)

How to Make Coconut Bundt Cake

This recipe uses a version of the reverse creaming method of mixing and so we will be adding the ingredients in a different order than you may be used to! This method improves the texture of the cake and makes for a fine, tight crumb.

• Preheat the oven to 325 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
• In the mixing bowl, combine these dry ingredients: sugar, cake flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
• Wet Ingredients: In another bowl or measuring cup add the sour cream, milk, vanilla extract, and coconut extract. Blend with a fork and set aside
• In the bowl of your mixer, add the softened butter to the bowl of dry ingredients. Mix on low speed onto the butter has coated the dry ingredients and the mixture is crumbly like wet sand. Don't over-mix.

• Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.

• With the mixer on low speed, slowly add the wet ingredients (mixture of sour cream, milk, and extract). Then, turn up the mixer to low-medium speed (#2 or #3 speed if using a Kitchen Aid). Mix for two minutes, stopping to scrape the sides and bottom of the bowl if needed. Batter will be nice and smooth.
• Fold in the flaked coconut.

• Scoop the batter into the prepared bundt pan. Bake in the oven at 325 degrees for 45-55 minutes. (Start checking as the 45 minute mark approaches. If using a light colored pan, it may take slightly longer.)

Coconut Glaze

For an added boost of coconut flavor, we used a simple sugar glaze. This is a combination of powdered sugar, a bit of milk, a pinch of salt, and coconut extract. I wouldn't skip this step- it is so simple to make, looks pretty on the cake, and really adds to the coconut flavor.

Just mix it up, and spoon or pipe it over the cake. (If using a disposable piping bag, just snip the tip away.) We topped things off with a sprinkling of flaked coconut.

More Coconut Cakes

We've made lots of coconut cakes over the years! Some of our most popular are our Coconut Cream Cake, Piña Colada Cake, and Coconut Pecan Pound Cake. We have a great recipe. for homemade Coconut Cupcakes as well!

Thanks so much for stopping by today! We hope that you enjoy the recipe. Make sure to check out our full collection of cake recipes and free cake decorating tutorials!

Coconut Bundt Cake

BY Melissa and Bebe

This moist homemade Coconut Bundt Cake is so delicious and is easy to make.

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Course: Dessert

Servings: 15 servings

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Ingredients

• ▢ 2 sticks unsalted butter, softened (226g)
• ▢ 2 cups sugar (400g)
• ▢ 3 large room temperature eggs (place the eggs in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 3 cups cake flour (342g)(We used Swan's Down)
• ▢ 1 ½ teaspoons baking powder (7g)
• ▢ ½ teaspoon baking soda (3g)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 cup sour cream (242g)
• ▢ ½ cup milk (80g)
• ▢ 1 tablespoon plus one teaspoon coconut extract (16g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 1¼ cups flaked, sweetened coconut (We used Bakers Brand Angel Flake)

Easy Coconut Glaze

• ▢ 2 cups (230g) Confectioners Sugar (see notes)
• ▢ 2-3 Tablespoons milk Adjust amount to desired consistency
• ▢ Pinch of salt (Approximately ¼ teaspoon)
• ▢ 1 teaspoon coconut extract (4g)

Instructions

For the Cake Batter

• Preheat the oven to 325 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
• In the bowl of your mixer, combine these dry ingredients: sugar, cake flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
• In another bowl or measuring cup add the sour cream, milk, vanilla extract, and coconut extract. Blend with a fork and set aside
• In the bowl of your mixer, add the softened butter to the bowl of dry ingredients. Mix on low speed until the butter has coated the dry ingredients and the mixture is crumbly like wet sand. Don't over-mix.
• Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
• With the mixer on low speed, slowly add the wet ingredients (mixture of sour cream, milk, and extract). Then, turn up the mixer to low-medium speed (#2 or #3 speed if using a Kitchen Aid). Mix for two minutes, stopping to scrape the sides and bottom of the bowl if needed. Batter will be nice and smooth.
• Fold in the flaked coconut.
• Scoop the batter into the prepared bundt pan. Bake in the oven at 325 degrees for 45-55 minutes. (Start checking as the 45 minute mark approaches. If using a light colored pan, it may take slightly longer.)
• Makes 7 cups of cake batter

Easy Vanilla Glaze

• Combine the confectioners sugar, milk, vanilla 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.
• You can sprinkle flaked coconut on top of the cake also. Store the cake at room temperature, in an airtight container or under a cake dome, etc.

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)

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.

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