Coconut Bundt Cake

Why You’ll Love This Recipe

This Coconut Bundt Cake is the ultimate indulgence for coconut lovers. It’s easy to make yet looks impressive, making it a great choice for gatherings or family dinners. The cake is wonderfully moist thanks to the inclusion of coconut milk and shredded coconut, which gives it a wonderful texture. The addition of a sweet coconut glaze on top adds even more flavor and makes the cake truly irresistible.

Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and guarantees a delicious result. It’s also a versatile dessert that can be dressed up with additional toppings or fillings to suit your taste. This cake will surely be a hit at any event!

this Recipe

Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 1/2 cups full-fat coconut milk

• 1 1/2 cups sweetened shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent the cake from sticking.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.

5. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.

6. Stir in the shredded coconut.

7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional: For added sweetness, drizzle a coconut glaze over the top once the cake has cooled.

Servings and Timing

• Servings: 12-14

• Prep Time: 15 minutes

• Cook Time: 50-60 minutes

• Cooling Time: 1 hour

Variations

1. Coconut Lime Bundt Cake: Add lime zest to the batter for a zesty twist. You can also make a lime glaze to pour over the cake for an extra burst of flavor.

2. Chocolate Coconut Bundt Cake: Mix in some chocolate chips or cocoa powder to give the cake a chocolatey flavor that pairs wonderfully with the coconut.

3. Coconut Rum Bundt Cake: Add a couple of tablespoons of rum to the batter to give the cake a fun, tropical flavor.

Storage/Reheating

To store the cake, keep it in an airtight container at room temperature for up to 4-5 days. If you want it to last longer, you can refrigerate it for up to a week. You can also freeze this cake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

To reheat, allow the cake to come to room temperature or warm it up in the microwave for a few seconds.

FAQs

How can I make this Coconut Bundt Cake more moist?

You can add a bit more coconut milk or incorporate a bit of sour cream into the batter to increase moisture. Another trick is to brush the cake with a simple syrup or coconut glaze after baking to keep it extra moist.

Can I use unsweetened coconut in this recipe?

While sweetened shredded coconut is ideal for this recipe, you can use unsweetened coconut if you prefer less sweetness. Just keep in mind that the texture and flavor may change slightly.

Can I make this cake ahead of time?

Yes, you can make the Coconut Bundt Cake a day or two ahead of time. Simply store it in an airtight container at room temperature or in the fridge.

How do I prevent my Bundt cake from sticking to the pan?

To prevent sticking, be sure to grease and flour the Bundt pan well before pouring in the batter. Alternatively, you can use a non-stick baking spray that contains flour for extra assurance.

Can I use a different pan instead of a Bundt pan?

Yes, you can use a regular round or square cake pan, though the cooking time may need to be adjusted. Check for doneness with a toothpick before removing it from the oven.

How can I add more coconut flavor to the cake?

To intensify the coconut flavor, you can substitute coconut extract for half of the vanilla extract, or use coconut flour in place of some of the all-purpose flour.

How long does the cake stay fresh?

When stored properly, the Coconut Bundt Cake stays fresh for about 4-5 days at room temperature. It can last up to a week in the refrigerator.

Is it possible to freeze the cake?

Yes, the cake freezes very well. Simply wrap it tightly in plastic wrap and foil, then place it in a freezer bag. You can store it for up to 2 months.

How do I make the coconut glaze?

For the glaze, mix powdered sugar with a few tablespoons of coconut milk and a dash of coconut extract until smooth. Drizzle it over the cooled cake for a sweet finishing touch.

Can I add frosting to this cake?

Yes, you can top the cake with cream cheese frosting, whipped cream, or even a coconut buttercream for a richer treat.

Conclusion

Coconut Bundt Cake is the perfect dessert for anyone who loves the rich, tropical flavor of coconut. Its simple preparation and moist, flavorful texture make it a crowd-pleaser for any occasion. Whether you keep it classic or add your own personal touch with variations, this cake is sure to become a staple in your baking repertoire.