Our coconut Bundt cake has a light and tender texture and the perfect, sweet coconut flavor! This beautiful Bundt is drizzled in a luscious coconut buttercream frosting and topped with nutty toasted coconut for a finishing touch that all coconut lovers will appreciate.

This cake recipe features easy ingredients a super simple process to make a delicious cake that coconut fans will adore.

Full-fat coconut milk in the batter creates an extra moist cake while the addition of coconut extract gives the cake the perfect amount of coconut flavor!

If you love our Mini Bunny Cakes and our Coconut Cake layer cake, this coconut Bundt is sure to be another winner.

It’s a cake recipe that makes the perfect addition to your spring gatherings and special occasions like Mother’s Day, Easter, and birthdays.

The best part about this cake recipe? It’s so simple to make and will out-do any store-bought cake mix! Try it and you’ll discover that the best coconut cake is always made from scratch.

Why This Coconut Bundt Cake Recipe Works

A sweet and nutty coconut flavor, a soft and tender crumb, and a coconut cream cheese frosting topped with toasted coconut flakes- what’s not to love?!

On top of that, a Bundt pan shape creates a stunning centerpiece fit for any occasion. One slice of this sweet coconut goodness won’t be enough.

The great thing about a Bundt cake is that it’s beautiful yet effortless. Serve this beauty and no one will ever suspect how easy of it a cake it is to make (another reason why it really is the cake of your dreams!).

It is:

Easy to prepare. From the coconut Bundt cake batter to the simple coconut glaze, the cake is uncomplicated and sure to deliver the most delicious results (and rave reviews!).
Made with simple ingredients. You can rest assured you won’t be searching for a slew of specialty ingredients. Most of the items needed to make this decadent cake are pantry staples.
It’s delicious and impressive. Baking for a special occasion or dinner party? Don’t mess with a layer cake- go with a beautiful Bundt instead! This classic, old-fashioned cake style is always a hit and is sure to impress!

If you want more coconut goodness, check out our chocolate coconut cupcakes.

A slice of coconut cake with a larger bundt cake in the background.

Ingredients Needed

Here’s a look at the main ingredients needed to make this coconut cake but make sure you check out the recipe card at the bottom of the page to view all of the ingredient amounts.

Pantry staples. All-purpose flour gives the cake a soft and tender crumb. Baking powder, salt, and granulated sugar and powdered sugar are other dry ingredients this cake recipe calls for.
Coconut oil. Adds a light coconut flavor to the cake batter. Make sure to melt it and let it cool slightly before adding it in.
Butter. The combination of butter with oil creates a rich flavor and a moist cake.
Eggs. You will need four eggs at room temperature. If they are cold, they could cool the cake batter too much and re-solidify the coconut oil.
Flavor add-ins. Coconut extract, vanilla extract, full-fat coconut milk and sweetened shredded coconut each add an element of that sweet coconut taste to the cake and frosting.
Cream cheese. The base of the simple glaze that tops the cake! Make sure that it is softened.

How to Make a Coconut Bundt Cake

A quick note before you begin: you will need a 10-cup Bundt pan for this cake recipe.

Here’s a look at how to make it but be sure to scroll to the bottom of the page and read the printable recipe card for all of the details.

A collage of four phots showing how to make a coconut bundt cake.

Grease and flour your cake pan (you will need a ten cup bundt ring for this recipe) .Whisk together the flour, baking powder and salt in a small bowl.
Combine the sugar, coconut oil and butter in a large bowl. With an electric mixer, beat on medium-high speed for 3-5 minutes or until well mixed.
Add the eggs, one at a time, beating well after each addition. Mix in the coconut extract and vanilla extract.
Add a third of the flour mixture and beat until combined. Beat in half of the coconut milk, then fold in another third of the flour mixture. Mix in the rest of coconut milk and remaining flour.
Fold in the shredded coconut, then pour batter into the prepared pan. Bake until golden, then let the cake cool in the pan for about 10 minutes. Invert the cake onto a wire rack to let it cool completely.
Make the cream cheese glaze by mixing the cream cheese and powdered sugar together in a small mixing bowl. Stir in the extracts and salt, then add milk to thin. When the Bundt cake has cooled, drizzle the glaze on top of the cake and sprinkle the cake with toasted coconut.

Recipe Tips for the Best Coconut Cake

Make sure to get into all the nooks and crannies when greasing the Bundt cake pan. You can also use nonstick baking spray. It’s extra important so you don’t struggle when trying to release the cake from the Bundt pan.
Store leftover cake in the refrigerator for up to five days, covered with plastic wrap.

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Coconut Bundt Cake

This coconut bundt cake is tender, moist, and packed with sweet coconut goodness. A luscious cream cheese glaze adds the perfect finishing touch.

You will need a 10-cup bundt pan for this recipe.

5 from 9 votes

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Prep Time: 15

Cook Time: 42

Total Time: 57

Servings: to 16 slices

Calories: 386kcal

Author: Dahn Boquist

Ingredients

2-¼ cups all purpose flour 250 grams
2-¼ teaspoons baking powder
1-⅛ teaspoons salt
2 cups granulated sugar 300 grams
½ cup melted coconut oil grams
6 tablespoons butter softened ( grams)
4 eggs room temperature
1-½ teaspoons coconut extract
1-½ teaspoons vanilla extract
1 cup full fat coconut milk (grams)
2 cups sweetened shredded coconut

Cream cheese Glaze

4 ounces cream cheese softened
1 cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon coconut extract
⅛ teaspoon salt
2 to 3 tablespoons milk or coconut milk

Instructions

Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan or use a baking spray that contains flour. Make sure you grease all the nooks and crannies.
Whisk the flour, baking powder, and salt together in a small bowl and set aside.
Combine the sugar, coconut oil, and butter in a large mixing bowl. Beat on medium high speed for 3 to 5 minutes until light in color and well combined.
Add the eggs, one at a time, beating well between each addition. Beat in the coconut extract and vanilla extract.
Add one third of the flour mixture and beat just until combined. Beat in half of the coconut milk then fold in another third of the flour mixture. Mix in the rest of the coconut milk then stir in the remaining flour.
Fold in 1-¾ cups of the shredded coconut (reserve ¼ cup for decoration).
Pour the batter into the cake pan. Bake 40 to 50 minutes or until a toothpick comes out clean.
Cool in the pan for 8 to 10 minutes then invert the pan on a rack to cool completely.
While the cake is baking, toast the remaining coconut on the stove top. Toss the coconut in a skillet over medium low heat. Stir frequently until golden brown. Set aside to cool.

For the Cream Cheese Glaze

Add the cream cheese and powdered sugar to a small bowl. Blend until smooth. Stir in the vanilla extract, coconut extract, and salt.
Stir in 2 tablespoons milk. Add additional milk if you want a thinner glaze.
When the bundt cake is completely cool, drizzle the glaze over the top then sprinkle with the toasted coconut.