Coconut Bundt Cake Recipe
The main specialty of this Coconut Bundt Cake Recipe lies in its rich, tropical coconut flavor and moist, tender texture. Using fresh ingredients like coconut milk, coconut cream, shredded coconut, and coconut extract ensures the cake is deeply flavorful and naturally fragrant. The addition of melted white chocolate adds a subtle creaminess and sweetness that perfectly complements the coconut.
Equipment
- Bundt cake pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Saucepan (for melting chocolate, if needed)
Ingredients
For The Cake:
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract
- 2/3 cup shredded coconut plus 2 cups reserved for decorating
- 2 teaspoons coconut extract
- ½ cup coconut cream
- ½ cup sour cream
- 1 cup melted white chocolate chips
For The Coconut Icing:
- ⅓ cup full fat coconut milk
- ½ cup powdered sugar
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
Instructions
Preheat And Prepare The Pan
- Set your oven to 350°F (175°C). Grease a Bundt pan and dust it lightly with flour. Then sprinkle about ½ cup of shredded coconut in the pan so it sticks to the sides and bottom.
Mix The Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
Cream The Butter And Sugar
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy about 3–4 minutes.
Add Eggs And Flavorings
- Beat in the eggs one at a time. Then add the vanilla extract and coconut extract, mixing until everything is well incorporated.
Combine Wet And Dry Ingredients
- Gradually add the dry ingredients and coconut milk to the butter mixture in three parts, starting and ending with the dry ingredients. Stir until just combined. Then fold in the shredded coconut, coconut cream, sour cream, and melted white chocolate chips.
Bake The Cake
- Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Make The Coconut Icing
- In a small bowl, whisk together the powdered sugar, coconut milk, coconut extract, and vanilla extract until smooth. If the icing is too thick, add a little more coconut milk; if it’s too thin, add more powdered sugar.
Decorate And Serve
- Drizzle the icing over the cooled cake and sprinkle the remaining 1 ½ cups of shredded coconut on top. Slice, serve, and enjoy!