Coconut Bundt Cake (with coconut glaze)
A simple coconut cake with a soft texture, 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.
Servings 10 slices
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.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
How to toast coconut: spread a layer on a baking sheet and place in a medium-low oven (about 300°F or 150°C) for ten minutes or so. Check constantly and move it around with a spatula so it bakes evenly. It burns in a hot minute, so pay attention.
Store leftovers covered in plastic wrap, under a cake dome or in an airtight container for 2 days at room temperature.
Alternative frosting: use this light cream cheese frosting instead of the one in the recipe. It's richer.
