Coconut Bundt Cake
Whether it's for brunch, birthdays, holidays, or a weekday dessert, this Coconut Bundt Cake is sure to please.
Servings 16
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.