This coconut bundt cake is moist and tender and loaded with coconut flavor. Every bite is soft and tender with just the right hint of vanilla, and the golden crust adds the perfect little crunch before you get to that melt-in-your-mouth center. It’s super easy to make and seriously one of the best desserts for any occasion!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Coconut bundt cake is the perfect dessert for coconut lovers, with a combination of rich flavor and moist texture in every bite. You can easily customize it with a light glaze, or even add toasted coconut flakes on top for a bit of crunch. If you’re feeling extra indulgent, a cream cheese frosting pairs wonderfully, complementing the coconut flavor with a rich, tangy sweetness.
What makes this cake truly special is its versatility throughout the seasons. While it feels right at home at a summer luau or beach-themed gathering, its snow-white appearance and rich flavors also make it perfect for winter holidays. The bundt pan’s distinctive shape creates a beautiful presentation with minimal effort, making this cake an ideal choice for both casual family dinners and more formal entertaining.
Jump to:
Why You’ll Love This Coconut Bundt Recipe
- Easy to Make: Simple steps and no complicated techniques make this cake beginner-friendly. With just a few ingredients and minimal prep time, you’ll have a stunning dessert without the stress.
- Make-Ahead Magic: This cake actually improves in flavor when made a day ahead, making it perfect for busy hosts who want to plan their desserts in advance without sacrificing taste or quality.
- Freezer Friendly: The finished cake freezes well for up to three months, allowing you to always have an impressive dessert ready to thaw and serve for unexpected guests or last-minute occasions.
- Perfect Texture: A golden crust with a moist, tender, and velvety interior. The texture is just right, giving you that satisfying melt-in-your-mouth experience with every slice.
🎂You won’t believe how much the family goes wild over my chocolate bundt cake – it’s the perfect sweet treat to make any day extra special!
Recipe Ingredients
- Flour
- Baking powder
- Butter – Softened is best
- Sugar
- Eggs
- Coconut extract
- Vanilla extract
- Milk
- Coconut– Shredded and sweetened
See the recipe card below for full information on ingredients and quantities.
The Weeknight Dessert Cookbook
The recipe is from a delicious new cookbook, The Weeknight Dessert Cookbook, written by Mary, Barefeet In The Kitchen. I like her description of the cookbook:
There is something here for every craving, from cakes to crisps, cookies to cobblers, bars to ice cream, and beyond. With this cookbook, a made-from-scratch dessert is achievable even when you only have a few minutes to spare.
How to Make Coconut Bundt Cake
Step 1: I like to use a scoop to portion out an even amount of batter into two pans. Be sure to grease and flour your pans well, or use non-stick cooking spray with flour.
Pro Tip: The original recipe in the cookbook made one pound cake. I doubled the recipe so I could have two little bundt cakes. I also changed up the directions just a little bit to suit the way I like to bake. The batter is thick and creamy.
Step 2: Bake the cake until it’s golden brown, starting to pull away from the sides of the pan, and a toothpick inserted should come out with just a few moist crumbs. You can also use an instant-read thermomter to see if the center is about 210°F.
Step 3: I like to use a small icing spatula to loosen the cake from the edges and center of the bundt pan, but you can also use a small sharp knife.
Step 4: If your cake does stick a little bit to the bundt pan, don’t fret. Turn the bundt pan upside down on the cooling tray for a few minutes and sometimes the steam from the cake will help loosen it from the pan.
Pro Tip: The icing and toasted coconut can cover any little problems. Fill a piping bag with icing to make a pretty design on the cake.Once the coconut is on top, no one will ever notice it!
Recipe FAQs
While you can substitute regular milk, the coconut milk adds essential flavor and richness that makes this cake special. For the most authentic taste and texture, stick with full-fat coconut milk from a can, not the beverage version found in cartons.
Dense texture usually results from overmixing the batter or using cold ingredients. Ensure all ingredients are at room temperature before starting, and mix just until combined. Also, make sure your leavening agents (baking powder/soda) are fresh and active for proper rise.
Yes! Toasting the shredded coconut before adding it to the batter adds an extra layer of nutty, caramelized flavor. Just spread it on a baking sheet and toast at 350°F for 5-7 minutes, watching carefully to prevent burning. Let it cool completely before adding to your batter.
Thoroughly grease and flour your Bundt pan, ensuring you get into all the crevices. You can also use a baking spray that contains flour for added protection.
Expert Tips
- Measure Precisely: When measuring flour, use the spoon-and-level method rather than scooping directly with the measuring cup. Too much flour can lead to a dry, dense cake.
- Pan Prep: Invest in a high-quality non-stick bundt pan and still grease it thoroughly, even if it’s non-stick. Every crevice needs attention to ensure clean release after baking.
- Don’t Overbeat: Mix the batter just until ingredients are combined. Overbeating after adding flour can develop gluten, resulting in a tough cake texture.
- Cooling Time: Follow the 10-minute rule strictly – let the cake cool in the pan for exactly 10 minutes before inverting. Too short, and it may break; too long, and it might stick.
Storing Coconut Bundt Cake
This coconut bundt cake maintains its delicious flavor and moist texture when stored properly. After the cake has cooled completely, store it at room temperature in an airtight container or wrapped well in plastic wrap for up to 3 days.
If you’ve added a glaze or frosting, you may prefer to keep it in the refrigerator for up to 5 days, but always bring it to room temperature before serving to enjoy its full flavor and tender crumb.
For longer storage, you can freeze the unglazed cake for up to 3 months – simply wrap it tightly in plastic wrap and then aluminum foil, thaw overnight in the refrigerator, and add fresh glaze before serving.
My Favorite Bundt Cake Recipes
If you love bundt cakes as much as I do, here are some more recipes that are always a hit in my kitchen. Each one is packed with flavor and perfect for any occasion.
- Pumpkin Chocolate Chip Bundt Cake combines warm spices, pumpkin goodness, and melty chocolate chips for a moist and irresistible treat, especially during the fall season.
- For a rich and decadent dessert, try my Chocolate Bundt Cake with a Cream Cheese Swirl, which pairs deep chocolate flavor with a creamy, tangy swirl in every slice.
- If you’re baking at higher elevations, my High Altitude Classic Vanilla Bundt Cake is a foolproof recipe that delivers a perfectly light and fluffy texture without the guesswork.
More Easy Cake Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Coconut Bundt Cake
Ingredients
For the Cake
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 2 ½ cups sugar
- 4 eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup sweetened shredded coconut
For the glaze
- 2 tablespoons butter melted
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon coconut extract
For the topping
- ⅔ cup shredded sweetened coconut toasted, optional
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans.
- In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy. Add the eggs, vanilla, and coconut extract beat until smooth. Add the milk, beat on low speed to combine. Add the flour mixture and beat just until combined. Stir in the coconut.
- Pour the batter into the prepared pans. Bake for 50-55 minutes, until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a wire rack for 15 minutes.
- After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
- To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary.
- Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days.
Notes
- If you prefer, you can make it in two 6 cup loaf pans, but I love using my 6 cup bundt pans.
- If you prefer, you could make it in a full size 12 cup bundt pan, but you’ll need to increase the cook time to 60-65 minutes.
- The addition of sour cream to the batter creates an incredibly tender crumb and helps balance the sweetness of the coconut.
- While many prefer the cake plain or with a simple glaze, you can also serve it with a scoop of vanilla bean ice cream or whipped cream
seawolf0327
i havent made the cake yet but it sounds so good i hope it turns out good
person whos cake collapsed did you use baking powder or baking soda
Rhonda E Davis
Yikes! My cake smells terrific, the crumbs taste delicious – but the cake is a disaster. I followed recipe exactly and used a 12 cup Bundt pan — cake baked up to overflowing and then collapsed on itself. I’m not even interested in frosting it. Reminds me that you can’t make a silk purse out of a sow’s ear! (Unable to post a photo)
Tanya Edwards
Unsalted butter
javia Bell
Salted or unsalted butter
Tanya Edwards
I used your recipe but tweet it to be my own! I always add sour cream to my cakes! Thanks for sharing!
Elise Manning
I love this cake, I’ve made it a few times! We are going to a dinner party and need to do gluten free. Would GF flour work with this?
Melissa Griffiths
It’ll lend to a more crumbly cake but you could definitely try it and see what you think. I’d try using a 1:1 gluten free baking flour if you do.
Jr
Wow! What an amazing cake! Tasty, tasty flavor. Crispy outside, but dense, tender and moist on the inside. Bonus is that it’s very easy to make. Will add this one to the recipe rotation. Thank you for sharing.
Barbara Schieving
Thanks for the rave review!
Robert J. Stone Jr.
What does the asterisk mean next to the suger??
Barbara Schieving
Just a mistake. I’ve removed it – thanks. Enjoy!
Mary
I love this cake so very much, Barbara! I am thrilled that you’re enjoying the new cookbook.
Barbara Schieving
It really is a great cookbook – thanks Mary!
Javia Bell
Cake is awesome
Kathy
Are all your recipes high altitude?
Kathy
This coconut cake. Is it high altitude?
Barbara Schieving
Hi Kathy – with dense cakes like this pound cake, I haven’t found it’s necessary to adjust for my altitude, which is now 5,000 ft. If I’ve adjusted a recipe for altitude, I always make a note of it on the recipe.