This Coconut Bundt Cake is the most perfect coconut cake recipe. It is flavorful and moist with the perfect amount of coconut flavor.
Coconut lovers will also love these Coconut Macaroons or these Coconut Cupcakes!
I don’t know what it is about bundt cakes, but it seems like just about everyone loves them. I think it’s because they aren’t intimidating like a layer cake would be. They remind me of something you’d whip up on a Sunday night to take to grandma’s house.
As much as I love a good layer cake, (like this Dark Chocolate Cake with Nutella Buttercream), or a beautiful cupcake, (like these Key Lime Cupcakes), I’m always drawn towards the bundt cakes.
Which is why I am super happy to be sharing this recipe today, courtesy of a new ebook by Sommer from A Spicy Perspective – Brilliant Bundt Cakes. I was so excited when Sommer released this ebook, as my bundt pan doesn’t get enough use, and I knew this ebook would get that pan on a regular rotation.
Brilliant Bundt Cakes is filled with 25 bundt cake recipes – perfect for any occasion. And it doesn’t stop there – you also get 10 topping recipes (for things like Fresh Blueberry Sauce or Creamy Peanut Butter Sauce) – recipes sure to add something special to your bundt cake.
Here are the details:
Number of Photos: Many! There is a photo of every recipe, and each and every one is beautiful.
Difficulty Level of Recipes: Easy. Bundt cakes are known for being pretty simple, and I think all of the recipes fell into that category. As long as you can remember to grease and flour the pan well, you shouldn’t run int any problems.
Availability of Ingredients: Easy. You should be able to find all of the ingredients in a normal grocery store. In fact, I think I had many of the ingredients for several of the recipes right in my pantry.
Other Recipes I Want to Try:
Cinnamon Swirl Bundt Cake
Toasted S’mores Bundt Cake
Italian Cream Bundt Cake with Pistachios
Peaches ‘n Cream Bundt Cake
I loved the array of recipes in this book, and honestly changed my mind multiple times when I was trying to decide what to make. I have a thing for coconut (especially lately) so it should be no surprise that I ended up going with this coconut bundt cake.
And let me tell you – I was very happy with my choice.
This cake is everything that I expect for a bundt cake. A moist cake with a dense yet tender crumb, this coconut bundt cake has the perfect amount of coconut flavors running through it. And the glaze!! I’ll admit that I’m that person who goes crazy over a simple glaze, and will dip my finger into the puddles of glaze that drip from the cake. (Don’t judge – you know you do it, too.)
This glaze is so simple, but it brings such great coconut flavor to this cake. My kids aren’t coconut fans (the horror!!) but they still enjoyed this cake, minus the shredded coconut on top. But my husband and I were huge fans, finishing off more of this cake than I care to admit. I had planned on saving a slice or two and then finding a neighbor to pawn the rest off onto, but well, that didn’t happen. 😉
I would completely recommend this ebook to everyone. And the timing is perfect, as I’m sure you are still looking for desserts for holiday parties or even for your big holiday meal. And right now, Brilliant Bundt Cakes is only $2.99. You can’t beat a deal like that!!
More Bundt Cakes
Chocolate Bundt Cake
Root Beer Bundt Cake
Apple Bundt Cake with Caramel Frosting
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Coconut Bundt Cake
Ingredients
Cake
- 1 cup butter at room temperature
- 2 1/2 cups granulated sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs
- 1 13 oz can unsweetened coconut milk
- 2 cups shredded sweetened coconut
Glaze
- 1/4 cup coconut milk
- 1 cup powdered sugar
- 1/2 cup shredded coconut sweetened
Instructions
- Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
- Combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, 3-5 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
- With the mixer on low, add in the vanilla and the eggs, one at a time. Scrape down the sides of the bowl, and with the mixer still on low, add in the coconut milk and flour mixture.
- Scrape the bowl again and mix until smooth. Stir in the shredded coconut. Pour the batter into the prepared bundt pan.
- Bake the cake until a tester inserted in the middle comes out clean, 55-65 minutes. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.
- To make the glaze, whisk the coconut milk and powdered sugar until smooth. Drizzle the glaze over the cooled cake and immediately garnish with toasted coconut.
Barbara Bauman says
Absolutely wonderful! I have made this three times. Everyone I have served it to raved about it! I made one small change. Instead of vanilla extract, I used coconut extract.
calvin says
This cake was delicious!
Fatima Ahmed says
hi!! i just wanted to know if the coconut milk in the glaze is also unsweetened or is it sweetened coconut milk?
Deborah says
It is unsweetened
Margaret says
Amazing recipe
The best
Rosie says
Good morning Deborah!
I was so excited to find your recipe for the Coconut Bundt Cake, and I actually have all the ingredients in the house! But I noticed some posts commented on the batter overflowing, so I tried to come up with a solution to determine if my vintage bundt pan would be the appropriate size or not.
I poured 12 cups of water into my bundt pan, and had about 1/4 to 1/2 inch of space left at the rim. Does this match the remaining space you had when you poured the batter into your bundt pan? If not, about how much space was there to allow the cake to rise?
Thank you for your time, and wishing you continued success with your wonderful blog!
Therese m Burch says
I made this cake,the cake ha good flavor and rses very high but is very dense and heavy maybe to much corn starch will try again and try some new twist
Bani says
The whole house smells divine! I actually made 2 cakes from the recipe. I filled the bundt pan a little more than halfway and made another 8 ” round cake.
DJC says
This went over extremely well at my workplace, very moist and delicious! The only changes i made was to add 1tsp of coconut flavoring to the mix, and I used regular milk in the sauce. Will make again !!
Deborah says
I’m so glad it went over well!
Janet says
Can’t wait to try it! Can I ask what coconut flavoring you used? Was it an extract? Thanks!
DJC says
Yes, it was 1 tsp of coconut extract, Sorry for the late reply
Ann B says
I’m excited to try this recipe. If I used a regular sweet can of coconut milk, should i reduce the amount of sugar and replace it with something else?
Deborah says
I’m not sure of the sugar content on the sweetened coconut milk, but if it’s not a ton, I would probably just stay with the recipe as is. You just might end up with a sweeter cake. 🙂
Lori says
Be Aware!! This recipe made 2 times the amount of filling so it overflowed all over my oven….what a mess! Use only half of the ingredients, unless you are making two cakes!!
Patty C Martin says
I made this coconut cake this afternoon and it smells wonderful! I cooked it in my gas oven for 67 minutes and it turned out beautifully!! Looking forward to dessert!
Deborah says
I hope you enjoyed it!! 🙂
Dorothy says
Hi Deborah,
Please I can’t get a can of unsweetened coconut milk to buy, but rather normal coconut milk in a pack. Can I know how much to use as in the measurements in cups. Thanks
Deborah says
Hi Dorothy, a can of coconut milk is 13 oz, so 1.625 cups. Just make sure that the coconut milk you are using is just coconut milk, not with added water, as that would change the final outcome of the cake.
Elisette says
Is this unsalted butter? 🙂
Mark Compton says
Can I use cake flour instead of AP flour ? If I can, then no cornstarch needed but baking soda yes?
Deborah says
Hi Mark, I have actually never substituted cake flour in, so I’m not sure what would work. I definitely think it would be worth playing around with, though!
Karan conover says
Think I could use flax eggs?
Deborah says
I have never used flax eggs, so I couldn’t say for sure, but if you’ve had good luck baking with them before, I’m guessing it would work!
Grace says
I would recommend placing it in the oven for 65 mins, instead of the minimum of 55. Mine came out a bit undercooked