This Coconut Bundt Cake is everything a cake should be- tender, moist, flavorful, pretty, and easy to make. Coconut fans will adore it!
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.
Let’s talk about this coconut cream bundt 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!
The warm glaze that you brush on the outside gives the coconut 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.
How to make coconut bundt cake:
- coconut oil
- sour cream
- coconut extract
- vanilla extract
- baking powder
- baking soda
- sweetened shredded coconut
- coconut milk
- powdered sugar
Cream the coconut oil, butter, and sugar in a large bowl till light and fluffy. 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 to room temperature, drizzle a simple a simple coconut glaze over the top, then sprinkle it with toasted flaked coconut.
Should I serve this cake warm or at room temperature?
It’s definitely best to let the cake cool completely before serving, it is much easier to slice!
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, this coconut cake tastes even better the next day.
What’s the best way to store a Bundt Cake?
If you make Bundt or layer cakes often, I’d invest in a tall cake cover. It can be glass or plastic, but you want something that will not crush the top of the cake. This cake carrier has great reviews on Amazon.
Here are even more fabulous Bundt cake recipes from my blogging friends. So many cakes that I want to try!
19 Tasty Bundt Cake Recipes
Cream of Coconut Bundt Cake (you’re here!)
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
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!
Triple Berry Lemon Bundt Cake from Like Mother Like Daughter
Lime Bundt Cake from Like Mother Like Daughter
Coconut Bundt Cake Recipe
- 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
- 1/3 cup coconut milk (unsweetened)
- 3 Tbsp sugar
- 3/4 cup powdered sugar
- dash salt
- 1/2 tsp coconut extract
- 2 Tbsp coconut milk (more or less)
- 1/3 cup toasted coconut
- 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.
- Pour into a well greased and floured 12 cup Bundt pan. (I like to use Baker's Joy.)
- Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes.
- 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.
- 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.
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Amount Per Serving: Calories: 440Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 250mgCarbohydrates: 60gFiber: 2gSugar: 40gProtein: 5g