A simple coconut cake with a sweet glaze and wonderful flavor. It's straightforward to make, keeps well for a few days and can be frozen. We especially love it for Easter, Mother's Day and Spring brunches.
Old-fashioned cake
Sometimes, you only need a good slice of coconut cake with a cup of tea or coffee. Classic comfort in every bite.
This is a simple recipe, both the batter and the glaze. There are no bells and whistles, except a beautiful crumb and coconut flavor.
It can be made in a bundt pan (my favorite), loaf pans or round cake pan like the lime and coconut cake.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Shredded unsweetened coconut: Don't use sweetened coconut, or the cake will be too sweet.
- Baking powder: make sure it isn't expired.
- Milk: I use whole milk for a richer cake, but reduced fat and lactose-free can be used.
- Coconut milk: not coconut cream.
- Coconut extract: it adds a boost of flavor, especially if the coconut you use is on the weak side. You can omit it.
- Powdered sugar: also known as icing or confectioners' sugar.
- Toasted shredded coconut or coconut flakes are optional for topping the glaze.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
Steps to make coconut cake
Sifting
The flour mixture has to be sifted to avoid impurities or clumped ingredients.
I have them measured and sift them directly over the batter, but you can sift them in another bowl first.
Cake batter
Bundt pans should not be filled more than ¾ of their capacity to avoid overflowing and allow the cake to bake well.
I favor simple patterns as there's less chance of the batter sticking.
Baking a bundt cake
- Use the right-sized pan: this is important to avoid overflow and for the cake to fully bake in the estimated time. Though there can be variations due to ovens and pan materials, make sure the size is right and it's not filled more than ¾ of its capacity.
- Cracked top: this is to be expected, so don't think there's something wrong if you're new to bundt cakes.
- Removing the cake from the pan: let it cool for 15 minutes, put a wire rack or plate covering the pan and carefully flip it over. The cake should release easily if the pan is well-greased. When you find a pan and a greasing method that works like a charm for you, don't let it go.
- Use a brochette stick or cake tester: place it in the middle of the batter. It should come out clean, with no crumbs or wet batter attached.
Baking
It will puff and then shrink a little as it cools down.
I wait about 20 minutes to remove it from the pan, but first, I check that the sides and center tube are not sticking (I use a smooth-bladed knife). Then, I flip it carefully as the cake is still tender and warm.
Glazing
There's no right or wrong way of glazing a bundt cake; it depends on how you want it. For this bundt cake, we used a pretty runny glaze.
How thick should it be? You can adjust how much it will run down the sides of the bundt cake by using more or less liquid. A thick glaze will look like the one on the zucchini bundt cake, where it doesn't drip all the way down. A thinner glaze will cover more surface, like in this sweet potato cake.
Coconut glaze
It's a simple powdered sugar glaze with coconut milk or cream as the liquid.
The cake must be completely cooled down before you drizzle the glaze.
Storage
- Cool completely: do this on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
- Wrap or cover: use plastic wrap, aluminum foil or an airtight container. This helps preserve moisture and prevents the cake from drying out.
- Room temperature: for short-term storage (1-2 days), you can keep the wrapped cake at room temperature. However, refrigeration is recommended to maintain freshness if the climate is hot or humid, though it tends to clump the crumb a little. I'd rather freeze it.
- Freezing: for longer storage, this cake freezes well. Wrap it tightly in plastic and then foil or place it in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Related recipes you might like:
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Coconut Bundt Cake (with coconut glaze)
Ingredients
Coconut cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 3 eggs, at room temperature
- 1 cup whole milk, at room temperature
- ¼ cup coconut milk, at room temperature
- 1 teaspoon vanilla extract, or ¾ teaspoon vanilla paste
- ½ teaspoon coconut extract, optional
- 1 cup unsweetened shredded coconut
Coconut glaze:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- toasted grated coconut or coconut flakes, for sprinkling
Instructions
- Preheat the oven to 350°F (180°C). Grease a 10-12 cup bundt pan with soft shortening and flour lightly, shaking off excess. Reserve.
For the cake:
- Sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon salt. Reserve.
- In a large bowl, beat ¾ cup unsalted butter until creamy for about 30 seconds with an electric mixer. Add 1 ½ cups sugar gradually and beat for 2 or 3 minutes.
- Add 3 eggs one at a time, beating well after each addition.
- In a small bowl, stir 1 cup whole milk, ¼ cup coconut milk, 1 teaspoon vanilla extract and ½ teaspoon coconut extract, if using.
- Starting and ending with the dry ingredients, add them in three parts alternating with the liquids in two parts.
- Fold in 1 cup unsweetened shredded coconut, stirring to combine without beating. I use a spatula. Give the batter a few final folds to make sure no flour is left in the bottom.
- Pour the coconut batter into the prepared pan, filling it no more than ¾ of its capacity.
- Bake for about 50 minutes, or until a cake tester or toothpick comes out clean. Time varies depending on your pan and oven, so it might take longer.
- Cool for 15 minutes on a wire rack and carefully invert onto a cooling rack to let cool completely.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons coconut milk in a medium bowl until thick and smooth.
- Drizzle the glaze over the cold cake, letting it drip down the sides and sprinkle with toasted grated coconut or coconut flakes. Let dry and serve.
Rate and review this recipe