Coconut Bundt Cake is a moist, tender cake bursting with rich coconut flavor from the inside out. Baked to golden perfection in a Bundt pan and finished with a glossy, sweet coconut glaze that drips down the ridges, this cake is a tropical dream come true. Perfect for any celebration or cozy afternoon treat.
Coconut Bundt Cake
Why This Coconut Bundt Cake Is the Best
- Full-On Coconut Flavor: Made with coconut milk, shredded coconut, and a coconut glaze.
- Beautiful Bundt Shape: Impresses with its classic, sculpted design.
- Super Moist Texture: Thanks to the rich batter and coconut milk.
- Easy Coconut Glaze: Adds shine, sweetness, and extra coconut goodness.
- Perfect Balance: Sweet but not overwhelming, and deliciously buttery.
Perfect for Any Occasion
Whether it’s for brunch, birthdays, holidays, or a weekday dessert, this Coconut Bundt Cake is sure to please. Its soft crumb and tropical taste make it perfect for both casual get-togethers and elegant tables.
Ingredient Notes
For the Coconut Bundt Cake:
- Unsalted Butter: Provides a rich, creamy base that gives the cake a tender crumb and buttery flavor.
- Granulated Sugar: Sweetens the batter and contributes to the cake’s structure and moistness.
- Eggs: Bind the ingredients and add richness, helping to create a stable and fluffy texture.
- Cake Flour: Ensures a soft and delicate crumb with a lighter texture than all-purpose flour.
- Coconut Cream Instant Pudding Mix: Intensifies the coconut flavor while adding extra moisture and a silky texture.
- Fine Sea Salt: Enhances the overall flavor and balances the sweetness.
- Baking Soda: Provides lift and ensures a light, airy texture.
- Sour Cream: Adds tanginess and richness, making the cake incredibly moist.
- Milk: Loosens the batter slightly, improving texture and consistency.
- Coconut Extract: Delivers a strong coconut aroma and taste.
- Banana Extract: Adds a unique tropical twist that deepens the flavor profile.
- Vanilla Extract: Balances the bold flavors and rounds out the sweetness.
For the Cream Cheese Coconut Glaze:
- Cream Cheese: Creates a rich, tangy base for the glaze that pairs beautifully with the sweet cake.
- Powdered Sugar: Sweetens the glaze and helps achieve a smooth, pourable consistency.
- Fine Sea Salt: Enhances the glaze’s flavor and cuts through the sweetness.
- Milk: Loosens the glaze so it can flow easily over the cake.
- Coconut Extract: Amplifies the coconut flavor in the glaze to match the cake.
- Toasted Coconut Flakes: Add texture, crunch, and visual appeal with a warm, nutty note.
Tips for Making the Best Coconut Bundt Cake
- Grease the Bundt Pan Well: Get into every crevice to ensure a clean release.
- Use Full-Fat Coconut Milk: For richness and deeper flavor.
- Cool Completely Before Glazing: Keeps the glaze from melting off.
- Toast the Coconut (Optional): Adds depth and crunch as a topping.
- Let the Glaze Set Before Slicing: Helps it stay pretty and mess-free.
Serving Suggestions
- With Fresh Pineapple or Mango: Adds brightness and tropical flair.
- With a Scoop of Vanilla or Coconut Ice Cream: A dreamy pairing.
- With a Cup of Coffee or Chai Tea: The coconut pairs beautifully.
- With Extra Glaze Drizzled Over Each Slice: For added decadence.
A Must Try
Soft, buttery, and soaked in coconut flavor, this Coconut Bundt Cake is a tropical indulgence that’s surprisingly easy to make. The glaze adds just the right touch of sweetness, making every slice irresistible. Serve it once, and it’ll become your go-to coconut cake for every occasion!
Be sure to check out these other delicious recipes!
Coconut Bundt Cake
Whether it's for brunch, birthdays, holidays, or a weekday dessert, this Coconut Bundt Cake is sure to please.
Ingredients
For the Coconut Bundt Cake
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 1 cup sour cream room temperature
- ¼ cup milk room temperature
- 1-3.4 ounce package coconut cream instant pudding mix
- ¾ tsp fine sea salt
- ¼ tsp baking soda
- 1 Tbsp coconut extract
- 1 Tbsp banana extract
- 1 tsp vanilla extract
For the Cream Cheese Coconut Glaze
- 4 ounces cream cheese softened
- 1 1/4 cups powdered sugar
- 2 Tbsp milk
- 1 tsp coconut extract
- ¼ cup coconut flakes toasted for garnish
- Pinch fine sea salt
Instructions
For the Cake
- Preheat your oven to 325°F and make sure the rack is in the middle position. Generously coat a 12-cup Bundt pan with nonstick baking spray—don’t be shy, you want every detail of that cake to come out clean!
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until it’s light, fluffy, and pale yellow—this takes about 4 minutes.
- Turn the speed down to medium and add the eggs one at a time, mixing well after each one. Don’t forget to scrape down the sides of the bowl as you go to keep everything smooth and even.
- In a separate bowl, sift together the cake flour, instant pudding mix, sea salt, and baking soda.
- Set your mixer to the lowest speed and slowly add the sifted dry ingredients in two batches. Mix just until it's all incorporated—no overmixing here, we want a tender cake!
- Next, pour in the sour cream, milk, and both extracts. Mix until everything is just combined, then turn off the mixer—you're done with the batter!
- Pour the batter into your prepared Bundt pan and spread it out evenly with a spatula.
- Bake until the top is golden brown and a toothpick poked into the center comes out with just a few moist crumbs—this should take about 1 hour and 20 minutes. Be sure to rotate the pan halfway through for an even bake.
- Let the cake cool in the pan on a wire rack for 20 minutes. Then carefully invert it onto a serving platter and let it cool completely—at least an hour—before adding your glaze and serving. Patience pays off! 🍰
For the Glaze
- In a bowl, mix the cream cheese, powdered sugar, salt, milk, and extract until you’ve got a silky smooth glaze—no lumps allowed!
- Drizzle it generously over the completely cooled cake, letting it drip down the sides for that perfect finish. Top it off with a sprinkle of coconut flakes, slice it up, and serve. Enjoy every bite! 🥥🍰
Notes
How to Store Coconut Bundt Cake?
Keep your cake fresh by wrapping it tightly or storing it in an airtight container. Let the glaze set before covering. Extra glaze? Chill or freeze it for later! How Long Will It Last?
It stays good for 2–3 days at room temp, or up to a week in the fridge. Can You Freeze It?
Absolutely! Wrap the unglazed cake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight, bring to room temp, and glaze before serving. You can freeze the glaze too—just store it in an airtight container.
Keep your cake fresh by wrapping it tightly or storing it in an airtight container. Let the glaze set before covering. Extra glaze? Chill or freeze it for later! How Long Will It Last?
It stays good for 2–3 days at room temp, or up to a week in the fridge. Can You Freeze It?
Absolutely! Wrap the unglazed cake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight, bring to room temp, and glaze before serving. You can freeze the glaze too—just store it in an airtight container.
Pin this delicious recipe on Pinterest to save and share it with your foodie friends!
Coconut Bundt Cake