With a simple coconut glaze and a sprinkle of toasted coconut on top, Coconut Bundt Cake is a hit for coconut lovers everywhere! It’s the perfect cake for any celebration or casual dinner party, giving you the perfect amount of coconut flavor in every moist crumb!
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Sweet, fluffy, and oh-so-moist—this Coconut Bundt Cake is a total showstopper for any occasion! Each bite is packed with coconut flavor that tastes just like a trip to your favorite beachside bakery. From its golden brown crust to the soft, tender cake inside, this is sure to be a recipe you’ll come back to time and time again.
This moist Coconut Bundt Cake recipe also keeps things simple, using pantry staples to create a dessert that feels luxurious without the fuss. With a light glaze that seeps into the cake, every bite has a hint of creamy sweetness and rich coconut flavor. Plus, it’s easy to whip up with just one mixing bowl and an electric mixer—perfect for any baker, novice or pro!
Can’t get enough coconut? Dive into my delicious recipes for Easy Coconut Custard Pie, Moist Coconut Bread, Coconut Ice Cream, Chocolate Coconut Balls, and Frosted Coconut Sugar Cookie Bars for a taste of paradise!
Why We Love This Recipe
- It’s a coconut lover’s dream! Each bite is packed with creamy coconut flavor from coconut extract and sweetened coconut flakes, making this the ultimate treat for coconut fans!
- The texture is just perfect. Thanks to sour cream and butter, this cake comes out moist with a tender crumb that melts in your mouth—a true masterpiece for anyone craving a moist cake.
- It’s versatile and simple to make! With easy-to-find ingredients and a straightforward recipe, you’ll be able to whip up this lovely coconut bundt cake for any occasion, from birthdays to casual family dinners.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Adds richness and moisture to the cake; use room temperature butter for the best results.
- Granulated Sugar – For the perfect amount of sweetness in every bite.
- Sour Cream – Keeps the cake super moist and soft while adding a subtle tang to balance the sweetness.
- Coconut Extract – Enhances the coconut flavor and pairs beautifully with the coconut flakes.
- Pure Vanilla Extract – Adds warmth and depth to the cake’s flavor.
- Large Eggs – Room temperature eggs help the cake rise evenly and create a fluffy texture.
- All-Purpose Flour – Provides the structure for the cake; no need for fancy flours here.
- Baking Powder – The key to a light and airy cake texture.
- Salt – Enhances all the other flavors without making the cake taste salty.
- Sweetened Coconut – Adds that signature coconut flavor and texture, with a hint of sweetness.
How to Make Coconut Bundt Cake
- Prepare equipment. Preheat your oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour or brush it with softened butter, dusting with flour to prevent sticking.
- Make batter. In the bowl of a stand mixer, beat the butter and sugar on high speed for 2-3 minutes with the paddle attachment until creamy. Stop to scrape down the bowl, ensuring everything mixes evenly. Add the sour cream, coconut extract, and vanilla extract, then continue beating until light and fluffy. Add the eggs, mixing just until combined.
- Combine dry ingredients. In a separate bowl, mix flour, baking powder, and salt. Add this flour mixture along with shredded coconut to the wet ingredients and mix on medium speed until just combined.
- Bake. Pour the batter into the prepared bundt pan, tapping it against the counter to release air bubbles. Bake for 60 to 75 minutes or until a skewer inserted into the thickest part comes out clean. Cover the cake loosely with aluminum foil halfway through if it browns too quickly.
- Cool and glaze. Allow the cake to cool in the pan for two hours before turning it onto a wire rack to cool completely. In a medium bowl, whisk powdered sugar, heavy cream, and coconut extract until smooth. Pour this glaze over the cooled cake, then sprinkle with toasted coconut flakes.
Recipe FAQ’s
While butter adds a rich flavor, you can try coconut oil for a bit more coconut flavor and moisture. Just keep in mind, the texture might be slightly different.
If you’re out of coconut extract, you can use a little extra vanilla extract, but the coconut flavor will be less intense. For the best results, stick with coconut extract.
Absolutely! This cake actually gets even better with time as the coconut flavors continue to mingle. You can bake it a day in advance, wrap it tightly, and glaze it right before serving.
To keep it fresh, store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it and enjoy for up to five days.
Yes! Slice the cake, wrap each piece in plastic wrap, and place in an airtight container or freezer bag. This coconut bundt cake can be frozen for up to three months. Just let it thaw at room temperature before digging in.
Tips for Success
- For the fluffiest cake, make sure all ingredients are at room temperature. It helps them blend better, making a light and tender crumb.
- When measuring flour, don’t scoop it straight from the bag—use a spoon to fill your measuring cup, then level it off. This avoids a dense cake.
- Tap the bundt pan a few times on the counter after pouring in the batter to release any air bubbles and ensure an even bake.
- Be patient! Let the cake cool completely in the pan to keep it from sticking and to hold its shape perfectly.
- Toasted coconut on top is the magic touch! It adds a delightful crunch and brings out the coconut flavor even more.
What to Serve with Coconut Bundt Cake
This Coconut Bundt Cake is delicious all on its own, but it pairs beautifully with a few extras!
A dollop of Homemade Whipped Cream or a scoop of Vanilla Ice Cream makes it feel even more decadent.
Serve it with a fresh Summer Fruit Salad on the side for a hint of brightness that complements the coconut flavor.
And, of course, a strong cup of coffee or tea makes every bite feel just right!
Substitutions and Variations
- Swap sour cream with Greek yogurt if you prefer a slightly tangier flavor that keeps the cake equally moist.
- Add almond extract for a subtle nutty twist that pairs perfectly with coconut.
- Mix in chunks of sweet white chocolate to the batter for a rich, creamy texture in every slice.
- Use coconut cream pudding mix to give the cake an extra layer of coconut flavor.
- Make it a layer cake by baking in cake pans instead of a bundt pan and stacking with rich cream cheese frosting.
More Bundt Cake Recipes to Swoon Over
- Pumpkin Bundt Cake
- Pear Ginger Bundt Cake
- Lemon Bundt Cake
- Peach Cobbler Pound Cake
- The Best Chocolate Bundt Cake
- Blueberry Sour Cream Coffee Cake
- Red, White, and Blue Bundt Cake
- Kentucky Butter Cake
Coconut Bundt Cake
Ingredients
Cake
- 1 ½ cups (345g) salted butter room temperature
- 2 cups (400g) granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 6 large eggs room temperature
- 1 ¾ cups (354g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups sweetened coconut
Frosting
- 1 cup (120g) powdered sugar
- 4-5 Tablespoons heavy cream
- 1 teaspoon coconut extract
- ¼ cup toasted sweetened coconut flakes
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat the butter and sugar on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.1 ½ cups (345g) salted butter, 2 cups (400g) granulated sugar
- Add the sour cream, coconut extract, and vanilla extract. Mix again until light, fluffy, and pale, about another 1-2 minutes on high speed. Add the eggs, mixing just until combined. Scrape the bottom and sides of the bowl again.1 cup sour cream, 2 teaspoons coconut extract, 1 teaspoon pure vanilla extract, 6 large eggs
- Add flour, baking powder, salt, and shredded coconut. Mix on medium speed just until combined. The batter will be thick.1 ¾ cups (354g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 2 cups sweetened coconut
- Spread the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 60 to 75 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar, cream, and coconut extract in a medium bowl until smooth and a nice consistency that isn't too thin. Pour over the cooled cake, then sprinkle with the toasted (or untoasted) sweetened coconut flakes to decorate.1 cup (120g) powdered sugar, 4-5 Tablespoons heavy cream, 1 teaspoon coconut extract, ¼ cup toasted sweetened coconut flakes
Notes
- Loaf pans: You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
- Cake flour substitute: You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
- Store: Place leftover slices in an airtight container on the counter for up to two days or in the fridge for up to five days.
- Freeze: Wrap individual slices in plastic wrap and place in a freezer bag; freeze for up to three months.
- Reheat: Microwave a slice for 15–20 seconds to warm it up slightly before serving.
- Make Ahead: This cake gets even more flavorful if made a day in advance, so it’s perfect for planning ahead.
