This Coconut Bundt Cake is fluffy, moist, and packed with delicious coconut flavor. It's made from scratch with coconut cream and topped with a simple coconut icing that brings everything together.
This is currently my favorite cake recipe. While testing this Coconut Bundt Cake, I completely fell in love with the richness coconut cream brings to the crumb. I started with my Vanilla Bundt Cake and slightly tweaked it to create a version where the coconut flavor is perfectly balanced, never overpowering or artificial tasting.
I tend to lean on a handful of scratch recipes I've perfected over the years. It's the same no-fuss philosophy I use for my Chocolate Bundt Cake and Coconut Cream Pie, relying on simple ingredients and solid technique so you get a win every time. This Coconut Bundt Cake follows that same reliable, from-scratch approach.
Key Ingredients & Substitutions
- Coconut Cream - Adds richness and coconut flavor. If needed, you can substitute with buttermilk.
- Sour Cream - Keeps the cake moist and tender. Greek yogurt works well as a substitute.
- Shredded Coconut - I prefer unsweetened since the icing is fairly sweet, but sweetened coconut can be used if you prefer it.
How To Make Coconut Bundt Cake
This cake comes together easily using the classic creaming method and alternating wet and dry ingredients for the best texture. Here is how I pull it all together:
- Cream together the butter and sugar until light and fluffy.
- Add in the eggs, mixing one at a time, then stir in the vanilla and coconut extracts until fully combined.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl whisk together the milk, coconut cream and sour cream.
- Alternate adding dry and wet ingredients to the batter, starting and ending with dry. Mix until just combined.
- Spoon into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Cool for 5 minutes then invert and remove from the pan to cool completely before icing.
- Once the cake has cooled whisk together the icing ingredients.
- Drizzle the icing over the cake then sprinkle over the shredded coconut. Enjoy!
👉 Sky's Tips
- Use room temperature ingredients for even mixing and the best texture.
- Don't overmix the batter; it keeps the cake light and tender.
- Thoroughly grease and flour the bundt pan to prevent sticking.
- Let the cake cool for about 5 minutes, then invert the pan to help it release. Removing the cake from the pan while it's still warm greatly increases your chances of getting it out without breaking. If it does break, a little cake surgery will fix it. It happens!
Storage
Store leftover cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days. Bring chilled slices to room temperature before serving for the best texture.
If you're looking for a dependable, from scratch cake with just the right amount of coconut flavor, this Coconut Bundt Cake is the one. It's simple, delicious, and perfect for any occasion.
-Sky🩷
Frequently Asked Questions
Grease and flour the pan generously.
Yes. You can replace all of the coconut cream with buttermilk or whole milk.
Coconut cream. Using coconut cream in the batter helps create a tender crumb and adds richness without making the cake heavy.
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Coconut Bundt Cake recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Coconut Bundt Cake
Equipment
- 10-12 cup Bundt Pan
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
- ¾ cup buttermilk room temperature
- ¼ cup coconut cream
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Coconut Icing
- ½ cup coconut cream
- 1 ½ cups powdered sugar
- ¼ teaspoon coconut extract
- ¾-1 cup shredded coconut
Instructions
- Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Cream together the butter and sugar until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract, and coconut extract, mix until fully combined.
- In a separate bowl whisk together the buttermilk, coconut cream, and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes then invert it onto a cooling rack. While the cake is cooling whisk together the coconut cream, powdered sugar, and coconut extract. Once the cake has completely cooled, pour over the icing and sprinkle with shredded coconut. Enjoy!
Notes
- If your can of coconut cream has separated, just pour it into a bowl and whisk it back together before measuring.
- If small clumps of the cream remain, press the coconut cream through a sieve to smooth it out before making the icing.
Comments
No Comments