Cream of Coconut Bundt Cake

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This Coconut Bundt Cake is everything a cake should be- tender, moist, flavorful, pretty, and easy to make. Coconut fans will adore it!

Coconut Bundt Cake with coconut glaze and toasted coconut

Today is National Bundt Cake day, and it just so happens that I am a HUGE fan of Bundt cakes. They look so much prettier than a sheet cake, so people think you’re all fancy and everything.

But you don’t have to deal with trying to split layers evenly and stack them without having them fall apart. (Am I the only one that struggles mightily with layer cakes?) So it’s a win/win. Everyone thinks you’re a baking queen, but you don’t really have to put forth a lot of effort. It’s perfect.

close up of whole Cream of Coconut Cake on a cake stand




Let’s talk about this coconut cake for a minute. Guys, it’s AMAZING! I adapted a favorite butter cake recipe to come up with it, and just crossed my fingers that it would turn out. Did it ever. It is rich and buttery, and full of coconut flavor. So delicious!

 coconut cake drizzled with icing and topped with toasted coconut

The warm glaze that you brush on the outside gives the cake a nice crunchy layer, then the inside is incredibly moist. It is the perfect addition, and adds a nice punch of coconut flavor.

You don’t need much icing on the top, but I added some because I wanted something for the toasted coconut to stick to. Because hello. Toasted coconut. One of the most delicious things on the planet.

close up of sliced sour cream coconut bundt cake
slice of coconut bundt cake on a plate with a fork

How to make coconut bundt cake:

Cream the oils and sugar in a mixing bowl. Beat in the eggs, sour cream, and extracts, and mix well. Stir in the dry ingredients and coconut and pour batter into a greased 12 cup Bundt cake pan. Bake at 350° for about an hour.

Make a simple coconut glaze by melting sugar and coconut milk in a saucepan. Brush over the entire cake while it is still hot.

After the cake is cooled, drizzle a simple a simple coconut glaze over the top, then sprinkle it with toasted coconut.

piece of coconut cake on a plate with a bite of cake on a fork

I was in a hurry to take pictures, so the cake was still slightly warm when I cut it. That’s why it looks a little like a toddler attacked the middle. No one in my family complained though, they were too busy stuffing their faces.

But if you do let it cool completely, your slices will be nice and straight.  And just as an fyi, it tastes even better the next day.

sour cream coconut bundt cake recipe collage

Here are even more fabulous Bundt cake recipes from my blogging friends. So many cakes that I want to try!

 Bundt Cake Recipes collage

Pictured:
Cream of Coconut Bundt Cake
Applesauce Spice Cake from Real Mom Kitchen
Coconut Pecan Cheesecake Bundt Cake from Ashlee Marie
Pumpkin Cake with Caramel Glaze from Butter with a Side of Bread
Mama’s 7-Up Cake from Tried and Tasty
Cranberry Orange Bundt Cake with White Chocolate Glaze from Jamie Bakes It Up!
Chocolate Peanut Butter Bundt Cake from Like Mother Like Daughter

Not pictured:
Chocolate Chip Bundt Cake
White Chocolate Raspberry Bundt Cake
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Miracle Whip Chocolate Cake
Glazed Strawberry Bundt Cake from Butter with a Side of Bread
Popcorn Cake from Butter with a Side of Bread
Peppermint Fudge Bundt Cake from Jamie Cooks It Up!
Snickerdoodle Cake from Jamie Cooks It Up!
Chocolate Chocolate Chip Bundtlets from Real Mom Kitchen
Caramel Apple Bundt Cake from Real Mom Kitchen
Triple Berry Lemon Bundt Cake from Like Mother Like Daughter
Lime Bundt Cake from Like Mother Like Daughter

Coconut Bundt Cake Recipe

Yield: 16 servings

Coconut Bundt Cake

Moist coconut bundt cake made from scratch with coconut icing and a sprinkling of toasted coconut.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Cake

  • 1/2 cup soft butter
  • 1/2 cup coconut oil
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sweetened shredded coconut

Coconut Glaze

  • 1/3 cup coconut milk (unsweetened)
  • 3 Tbsp sugar

Icing

  • 3/4 cup powdered sugar
  • dash salt
  • 1/2 tsp coconut extract
  • 2 Tbsp coconut milk (more or less)
  • 1/3 cup toasted coconut

Instructions

  1. In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Add eggs, sour cream, and coconut and vanilla extracts. Beat for 2-3 minutes. Add flour, baking powder, soda, and salt. Stir into creamed mixture. Add coconut and mix well.
  2. Pour into a well greased and floured 12 cup Bundt pan. (I like to use Baker's Joy.)
  3. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes.
  4. Combine glaze ingredients in a small saucepan and heat just till sugar melts. Brush over the bottom of the cake while it is still in the pan. Invert cake onto a cooling rack, and brush remaining glaze over all sides of the cake. Cool completely.
  5. Whisk together icing ingredients till smooth, adding enough coconut milk till you get a consistency like heavy cream. Drizzle over the cake and sprinkle with toasted coconut.
To see all my cake recipes, click HERE.


Comments

  1. Looks really good. Can you make ahead and freeze it?

    • I have never tried, but I’m not sure how it would work with the glaze, it might get soggy. If you do try, I’d recommend freezing with without the glaze and icing, then adding them before you serve it.

  2. I Love this kara. thank you

  3. i love it, thankyou Kara

  4. it doesn’t get much better than coconut ever! This looks and sounds amazing

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