I just made a Moist Coconut Cake Recipe with triple coconut and each slice hits like a tropical mic drop, and yes I’m hoarding the recipe.

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I’m obsessed with this Coconut Cream Bundt Cake because it actually tastes like coconut and not a sad imitation. I love that every bite is stuffed with shredded coconut and a punch of real coconut milk that makes it outrageously moist.

I can’t stop thinking about the glaze and how the coconut flavor holds up against sweet powdered sugar. This is my go-to when someone says bring dessert.

It’s a Moist Coconut Cake Recipe I brag about, and it belongs in any list of Easy Bundt Cake Recipes I swear by. Pure coconut joy.

No apologies I want another slice, always.

Ingredients

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Flour: It’s the cake’s backbone, gives chew and structure you can sink a fork into.
Baking powder: Adds lift so the cake isn’t dense, keeps it airy and light.
Baking soda: Reacts with tangy bits, gives a gentle rise and tender crumb.
Salt: Balances sweetness, makes the coconut actually pop instead of tasting flat.
Butter: Richness and flavor, makes the crumb soft and a little decadent.
Sugar: Sweetness and tiny crunch when baked, feeds browning and flavor.
Eggs: They bind and build structure, they’ll make slices hold together.
Vanilla: Warm background note, it smooths and rounds other flavors.
Coconut extract: Punchy coconut hit, don’t overdo it or it’s soapier than fun.
Coconut milk: Creamy moisture and real coconut flavor, keeps cake tender.
Sour cream: Adds tang and moisture, helps the crumb stay soft for days.
Vegetable oil: Extra moistness, keeps cake from drying out as it sits.
Shredded coconut: Texture and chew; some in batter, some on top for bite.
Powdered sugar glaze: Sweet sheen that soaks slightly and adds quick sweetness.
Toasted coconut: Basically the crunchy, nutty crown—optional but totally worth it.

Ingredient Quantities

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon coconut extract

1 cup full fat coconut milk

1 cup sour cream

1/2 cup vegetable oil

1 1/2 cups sweetened shredded coconut, divided (about 1 cup for batter, 1/2 cup for topping)

1 1/2 cups powdered sugar (for glaze)

2 to 3 tablespoons coconut milk (for glaze)

Pinch of salt (for glaze)

Optional toasted coconut for garnish

How to Make this

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1. Preheat oven to 350°F and grease a 10 or 12 cup bundt pan well with butter or nonstick spray, then dust with a little flour or shredded coconut so the cake releases easier.

2. Whisk together 3 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl because creaming properly is key.

4. Add 4 room temperature eggs one at a time, beating a bit after each, then mix in 1 tablespoon vanilla extract and 1 teaspoon coconut extract.

5. In a separate bowl combine 1 cup full fat coconut milk, 1 cup sour cream and 1/2 cup vegetable oil. Alternate adding the dry flour mixture and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients; mix just until combined, do not overmix.

6. Fold in about 1 cup sweetened shredded coconut by hand so you keep a bit of texture; scrape batter into the prepared bundt pan and smooth the top.

7. Bake for 45 to 60 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs; if the top browns too fast tent loosely with foil.

8. Let cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely; if it sticks gently loosen the edges with a small knife first.

9. For the glaze whisk together 1 1/2 cups powdered sugar with 2 to 3 tablespoons coconut milk and a pinch of salt until smooth and pourable; adjust thickness with more milk or powdered sugar.

10. Drizzle glaze over the cooled cake, sprinkle the remaining 1/2 cup sweetened shredded coconut on top and add optional toasted coconut for garnish. Enjoy, preferably with coffee or a tall glass of milk.

Equipment Needed

1. 10 or 12-cup bundt pan, greased well with butter or nonstick spray and dusted
2. 3 mixing bowls (medium for dry, large for creaming, small for glaze)
3. Electric mixer or hand mixer (for creaming butter and eggs)
4. Rubber spatula and a wooden or silicone spoon for folding and scraping
5. Measuring cups and spoons (for flour, sugar, extracts, etc)
6. Whisk (for dry ingredients and for the glaze)
7. Wire cooling rack and a small knife or offset spatula to loosen cake if it sticks
8. Toothpick or cake tester to check doneness
9. Small bowl or glass measuring cup for combining coconut milk, sour cream and oil
10. Baking sheet or foil to tent the cake if the top browns too fast and a small bowl for toasting extra coconut (optional)

FAQ

Q: Can I make this cake ahead of time?

A: Yes, totally. You can bake the cake a day ahead, let it cool, wrap it tightly in plastic wrap then store at room temp for up to 24 hours. If you need longer, refrigerate up to 3 days but bring it to room temp before glazing so the glaze spreads nice.

Q: What can I use instead of sour cream?

A: Plain Greek yogurt is the best swap, same texture and tang. Use the same amount. You could also mix equal parts milk and buttermilk if that's all you got, but the cake might be a touch less rich.

Q: My batter seems too thick or too thin, what do I do?

A: Batter should be thick but pourable. If it's too thick add 1 tablespoon coconut milk at a time until it loosens. If it's too thin add 1 tablespoon flour at a time until it holds some shape. Don't over mix while adjusting or the cake gets dense.

Q: How do I prevent the cake from sticking to the bundt pan?

A: Grease every nook with butter or shortening then dust with flour or use nonstick baking spray that has flour. Let the cake cool 10 to 15 minutes in the pan before inverting; too hot and it can fall apart, too cool and it may cling.

Q: Can I use light coconut milk or a different milk?

A: Full fat coconut milk gives the best flavor and richness, but light coconut milk will work if you want fewer calories. Whole milk or regular evaporated milk can be used but you'll lose a bit of coconut flavor. If you use a non coconut milk, add an extra 1/2 teaspoon coconut extract to keep the taste.

Q: How do I get toasted coconut that’s not burnt?

A: Spread shredded coconut in a single layer on a baking sheet and bake at 325 F, checking every 2 minutes and stirring until golden, usually 4 to 7 minutes. Or toast it in a dry skillet over medium heat, stirring constantly. It can go from perfect to burnt fast so stay right there.

Coconut Cream Bundt Cake Recipe Substitutions and Variations

All purpose flour
- Cake flour — use 3 cups cake flour for a lighter crumb, no other changes needed.
- Whole wheat pastry flour — swap 1:1 for a nuttier flavor, expect a slightly denser cake.
- Gluten free 1:1 flour blend — use equal amount, add 1 teaspoon xanthan gum if your blend lacks it, texture will be a bit different.
Unsalted butter
- Salted butter — use same amount but skip or reduce added salt in the batter.
- Coconut oil (solid) — 1:1 swap gives extra coconut taste; chill the batter a little longer if it seems too soft.
- Vegan butter — 1:1 works for a dairy free version, texture is very similar.
Eggs
- Flax eggs — mix 1 tablespoon ground flax + 3 tablespoons water per egg, rest 5 minutes; good binder, slight earthier taste.
- Applesauce — 1/4 cup unsweetened applesauce per egg, makes cake moist but a bit denser.
- Silken tofu — 1/4 cup puréed per egg, keeps texture tender and works well in vegan versions.
Sour cream
- Greek yogurt — full fat, 1:1 swap, same tang and creaminess.
- Crème fraîche — 1:1, richer and slightly less tangy.
- Buttermilk — replace sour cream with 1 cup buttermilk and reduce the coconut milk by 1/4 cup to keep batter consistency.

Pro Tips

1. Make sure everything that needs to be room temp actually is. Cold eggs or butter will make the batter curdle or be lumpy, so take them out 30 to 60 minutes before you start. If you’re in a rush, stick eggs in warm (not hot) water for 5 minutes, it helps.

2. Don’t overmix after you add the flour. Mix until you barely see the dry streaks gone, otherwise the cake gets tough. Fold the shredded coconut in by hand, it keeps the little chewy bits instead of turning into paste.

3. Watch the bake time, ovens lie. Start checking at 45 minutes, but expect up to 60. If the top is browning too fast cover loosely with foil, dont press it down or it will stick and tear the top when you take it off.

4. Make the glaze thicker than you think you need. It will soak into the cake a bit, so keep it on the thicker side and warm it slightly if it gets too stiff. Toast a little of the coconut for the top, it gives nice crunch and looks way fancier than it really is.

Coconut Cream Bundt Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made a Moist Coconut Cake Recipe with triple coconut and each slice hits like a tropical mic drop, and yes I'm hoarding the recipe.

Servings

servings

Calories

707

kcal

Equipment: 1. 10 or 12-cup bundt pan, greased well with butter or nonstick spray and dusted
2. 3 mixing bowls (medium for dry, large for creaming, small for glaze)
3. Electric mixer or hand mixer (for creaming butter and eggs)
4. Rubber spatula and a wooden or silicone spoon for folding and scraping
5. Measuring cups and spoons (for flour, sugar, extracts, etc)
6. Whisk (for dry ingredients and for the glaze)
7. Wire cooling rack and a small knife or offset spatula to loosen cake if it sticks
8. Toothpick or cake tester to check doneness
9. Small bowl or glass measuring cup for combining coconut milk, sour cream and oil
10. Baking sheet or foil to tent the cake if the top browns too fast and a small bowl for toasting extra coconut (optional)

Ingredients

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup full fat coconut milk
1 cup sour cream
1/2 cup vegetable oil
1 1/2 cups sweetened shredded coconut, divided (about 1 cup for batter, 1/2 cup for topping)
1 1/2 cups powdered sugar (for glaze)
2 to 3 tablespoons coconut milk (for glaze)
Pinch of salt (for glaze)
Optional toasted coconut for garnish

Directions

Preheat oven to 350°F and grease a 10 or 12 cup bundt pan well with butter or nonstick spray, then dust with a little flour or shredded coconut so the cake releases easier.
Whisk together 3 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; set aside.
In a large bowl beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl because creaming properly is key.
Add 4 room temperature eggs one at a time, beating a bit after each, then mix in 1 tablespoon vanilla extract and 1 teaspoon coconut extract.
In a separate bowl combine 1 cup full fat coconut milk, 1 cup sour cream and 1/2 cup vegetable oil. Alternate adding the dry flour mixture and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients; mix just until combined, do not overmix.
Fold in about 1 cup sweetened shredded coconut by hand so you keep a bit of texture; scrape batter into the prepared bundt pan and smooth the top.
Bake for 45 to 60 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs; if the top browns too fast tent loosely with foil.
Let cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely; if it sticks gently loosen the edges with a small knife first.
For the glaze whisk together 1 1/2 cups powdered sugar with 2 to 3 tablespoons coconut milk and a pinch of salt until smooth and pourable; adjust thickness with more milk or powdered sugar.
Drizzle glaze over the cooled cake, sprinkle the remaining 1/2 cup sweetened shredded coconut on top and add optional toasted coconut for garnish. Enjoy, preferably with coffee or a tall glass of milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.