Introduction
There’s nothing quite like a slice of Coconut Bundt Cake to transport you to a tropical paradise. This delightful dessert combines the rich flavors of coconut milk and shredded coconut, creating a moist and fluffy cake that’s sure to impress family and friends. Whether you’re hosting a summer gathering or simply craving something sweet, this cake is a perfect choice. With its golden crust and creamy glaze, it’s not just a treat for the taste buds but a feast for the eyes. The best part? It’s versatile enough to accommodate vegan and dairy-free diets, ensuring everyone can enjoy a slice of this tropical delight.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Deliciously moist with a rich coconut flavor.
- Versatile recipe suitable for vegan and dairy-free diets.
- Perfect for any occasion, from birthdays to casual get-togethers.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (or vegan butter), softened
- 2 cups granulated sugar
- 4 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (or whole milk)
- 1 cup shredded sweetened coconut
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons coconut milk (adjust for consistency)
- ½ teaspoon coconut extract
- Toasted shredded coconut (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Fold in the shredded sweetened coconut gently.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth. Adjust the consistency as needed.
- Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut for a finishing touch.
You Must Know
- Make sure to grease the Bundt pan well to prevent sticking.
- Use room temperature ingredients for a smoother batter.
- Adjust coconut milk in the glaze for desired consistency.
Storage Tips
Store leftover Coconut Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, ensuring it’s well-covered to maintain moisture.
Ingredient Substitutions
For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan butter. You can substitute whole milk with coconut milk for a richer coconut flavor. If you prefer a less sweet cake, opt for unsweetened shredded coconut instead of the sweetened variety.
Serving Suggestions
Serve this Coconut Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a cup of tropical fruit tea or freshly brewed coffee for a delightful experience.
Cultural Inspiration
The Coconut Bundt Cake draws inspiration from tropical cuisines, where coconut is a staple ingredient. Traditionally found in many Southeast Asian and Caribbean desserts, coconut adds a rich, creamy texture and a hint of exotic flavor that transports you to sun-drenched beaches and swaying palm trees. This cake is a nod to those vibrant cultures, bringing a taste of the tropics to your table.
Pro Tips
- For a more intense coconut flavor, toast the shredded coconut before folding it into the batter and use it as a garnish.
- Always allow the cake to cool completely before glazing to ensure the glaze sets properly.
- If you find your glaze too runny, add more powdered sugar a tablespoon at a time until you reach the desired thickness.
Coconut Bundt Cake
There's nothing quite like a slice of Coconut Bundt Cake to transport you to a tropical paradise. This delightful dessert combines the rich flavors of coconut m
20 minutes
55 minutes
~1 hour 15 minutes
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and coconut extract.
Alternate adding dry ingredients and coconut milk, mixing until smooth.
Fold in shredded coconut.
Pour batter into the Bundt pan and smooth the top.
Bake 50–60 minutes, until a toothpick comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze: whisk powdered sugar, coconut milk, and coconut extract until smooth.
Drizzle glaze over cooled cake and sprinkle with toasted coconut.
Notes
- Make sure to grease the Bundt pan well to prevent sticking.
- Use room temperature ingredients for a smoother batter.
- Adjust coconut milk in the glaze for desired consistency.
Frequently Asked Questions
Q1: Can I make this cake gluten-free?
A1: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s suitable for baking.
Q2: How can I tell when the cake is done?
A2: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Q3: Can I freeze the Coconut Bundt Cake?
A3: Yes, wrap the cooled cake tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months.
Q4: What can I use instead of coconut extract?
A4: If coconut extract isn’t available, use additional vanilla extract or almond extract for a different flavor profile.