Coconut Bundt Cake
Indulge in this ultra-moist Coconut Bundt Cake bursting with rich coconut flavor, topped with creamy frosting and perfectly toasted coconut flakes.
This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving. Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!
COCONUT BUNDT CAKE
This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.
Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Coconut Bundt Cake Recipe:
- Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
- Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
- Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert.
- Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!
Ingredients
Coconut Bundt Cake
- 1 3/4 cups all-purpose flour
- 2 cups sweetened coconut flakes
- 1 1/2 cups salted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 teaspoon baking powder
- 2 teaspoons coconut extract
Coconut Frosting
- 2 cups powdered sugar
- 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
- 2 teaspoons coconut extract
- *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut
Instructions
For The Coconut Bundt Cake
Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
In a medium bowl, combine the flour and flaked coconut. Set aside.
Using an electric mixer, cream the butter and sugar together until smooth.
Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.
Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.
For The Coconut Frosting
In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.
*How To Toast the Coconut
Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).
Servings
Serves 10.
Storage
Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.
Holly’s Tips for The Best Coconut Bundt Cake:
- Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
- Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
- Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
- Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
- Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
- Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.
Frequently Asked Questions:
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The baking time usually range from 45 to 50 minutes, depending on your oven. Mine is done perfectly at 45 minutes.
To make this Coconut Bundt Cake vegan, replace the butter with a plant-based butter substitute and use a dairy-free sour cream alternative or full-fat coconut yogurt. Swap the eggs with a vegan egg substitute such as four flax eggs or a commercial egg replacer. For the frosting, use plant-based heavy cream or canned coconut cream in place of dairy cream.
To make this Coconut Bundt Cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for proper structure. If your blend does not include xanthan gum, add about ½ teaspoon to help the cake hold together. Because gluten-free flours absorb moisture differently, let the batter rest for 10–15 minutes before baking so the flour hydrates fully. Bake as directed.
Similar Recipes
Craving something similar? Try my Key Lime Bundt Cake next.
Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.
Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.
Have you made this Coconut Bundt Cake recipe? 🥥
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse
Coconut Bundt Cake
Ingredients
Coconut Bundt Cake
- 1 ¾ cups all-purpose flour
- 2 cups sweetened coconut flakes
- 1 ½ cups salted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- ½ teaspoon baking powder
- 2 teaspoons coconut extract
Coconut Frosting
- 2 cups powdered sugar
- 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
- 2 teaspoons coconut extract
- *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut
Instructions
For The Coconut Bundt Cake
- Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
- In a medium bowl, combine the flour and flaked coconut. Set aside.
- Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
- Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
- Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.
For The Coconut Frosting
- In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!
Notes
Recipe adapted from: 5 Boys Baker
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