Glazed Coconut Bundt Cake Recipe (Moist, Buttery & Easy to Make)
Glazed Coconut Bundt Cake Recipe (Moist, Buttery & Easy to Make)
Bring a taste of the tropics to your table with this irresistible Glazed Coconut Bundt Cake. Every slice is incredibly soft, buttery, and filled with rich coconut flavor, while a smooth vanilla-coconut glaze drips beautifully over the cake before being finished with a generous sprinkle of shredded coconut.
Whether you’re baking for a holiday celebration, a birthday, an afternoon coffee break, or a family gathering, this elegant Bundt cake is guaranteed to become a favorite.
Why You’ll Love This Recipe
- Soft and moist cake with rich coconut flavor
- Beautiful bakery-style glaze
- Easy enough for beginner bakers
- Perfect for holidays and special occasions
- Delicious with coffee or tea
- Great for making ahead
Recipe Information
- Prep Time: 20 minutes
- Bake Time: 50 to 60 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours 20 minutes
- Servings: 12 to 14
Ingredients
Coconut Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat canned coconut milk
- 1½ cups sweetened shredded coconut
Coconut Glaze
- 1½ to 2 cups powdered sugar
- 3 to 4 tablespoons full-fat coconut milk
- ½ teaspoon coconut extract
Garnish
- â…“ cup shredded or flaked coconut
How to Make Glazed Coconut Bundt Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Thoroughly grease a 10- to 12-cup Bundt pan, making sure every groove is coated to help the cake release easily.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture becomes pale, fluffy, and light.
This usually takes about 3 minutes.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time.
Mix well after each addition before stirring in the vanilla extract and coconut extract.
Step 5: Finish the Batter
Add the dry ingredients in three additions, alternating with the coconut milk.
Mix only until combined.
Fold the shredded coconut gently into the batter.
Step 6: Bake
Transfer the batter into the prepared Bundt pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before carefully turning it onto a wire rack.
Let it cool completely.
Step 7: Make the Glaze
Whisk together the powdered sugar, coconut milk, and coconut extract until smooth.
The glaze should be thick enough to coat a spoon while still flowing slowly.
Pour it over the cooled cake, allowing it to drip naturally down the sides.
Immediately sprinkle shredded coconut over the glaze before it sets.
Expert Baking Tips
Use Full-Fat Coconut Milk
Canned coconut milk gives the cake a richer flavor and a moist texture.
Don’t Overmix
Mixing too much after adding the flour can make the cake dense instead of tender.
Grease the Pan Well
Bundt pans have many detailed edges, so coat every surface generously before adding the batter.
Delicious Variations
Customize this cake with your favorite flavors.
Try adding:
- Lime zest
- Lemon zest
- White chocolate chips
- Toasted coconut flakes
- Chopped macadamia nuts
- Pineapple pieces
- Almond extract
- Fresh berries for serving
Serving Suggestions
Enjoy this coconut cake with:
- Fresh whipped cream
- Vanilla ice cream
- Tropical fruit salad
- Fresh pineapple
- Mango slices
- Hot coffee
- Coconut latte
- Black tea
It’s perfect for birthdays, Easter, Mother’s Day, bridal showers, and holiday dessert tables.
Storage Instructions
Room Temperature
Store covered for up to 4 days.
Refrigerator
Keep refrigerated in an airtight container for up to 1 week.
Allow slices to return to room temperature before serving.
Freezer
Freeze the unglazed cake for up to 2 months.
Wrap it tightly in plastic wrap and aluminum foil before freezing.
Prepare the glaze after thawing for the freshest appearance.
Frequently Asked Questions
Can I use boxed coconut milk?
Canned coconut milk is recommended because it contains more fat, resulting in a richer and more tender cake.
Can I toast the coconut topping?
Yes. Toasting the coconut lightly creates a deeper flavor and a crisp texture.
Why did my Bundt cake stick?
The pan may not have been greased thoroughly, or the cake may have been removed too early.
Allow it to cool for about 10 minutes before turning it out.
Can I make this cake a day ahead?
Absolutely.
In fact, the flavor becomes even better after resting overnight.
Nutrition Information
Estimated per serving
- Calories: 455
- Carbohydrates: 56g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 15g
- Fiber: 2g
- Sugar: 36g
- Sodium: 170mg
Final Thoughts
This Glazed Coconut Bundt Cake combines everything coconut lovers could ask for in one beautiful dessert. The buttery cake, creamy coconut flavor, delicate glaze, and soft shredded coconut topping create a bakery-quality treat that’s surprisingly simple to make at home.
Whether you’re baking for a special celebration or simply enjoying an afternoon dessert with coffee, this cake delivers impressive flavor and an elegant presentation every time.
