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Golden coconut bundt cake with white glaze drizzled on top, sitting on a white cake stand with coconut flakes scattered aroun

Coconut Bundt Cake

A moist and flavorful coconut bundt cake with a hint of vanilla and a creamy coconut glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 3/4 cup coconut milk
  • 1/2 cup shredded coconut
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
  6. Step 6: Fold in the shredded coconut gently.
  7. Step 7: Pour the batter into the prepared bundt pan and smooth the top.
  8. Step 8: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Notes

For extra coconut flavor, toast the shredded coconut before adding it to the batter.