This homemade Coconut Bundt Cake is a coconut lover's dream! It’s packed with four layers of rich, real coconut flavor: creamy coconut milk in the batter, a sweet coconut syrup soaked into the cake, a fluffy coconut frosting, and a generous topping of shredded coconut for that perfect finish.
This is just one of those Easter recipes that's perfect for sharing with family and friends!
Have you heard about the famous Tom Cruise coconut cake? Well, we humbly submit that this coconut bundt cake recipe is even better - both in flavor and texture! No cake mix or boxed shortcuts needed to get that perfect, bakery-style dessert.
We put a lot of thought into how we wanted this coconut cake to turn out, and funny enough, the perfect base was hiding in our Christmas Bundt Cake.
After plenty of testing, we landed on coconut milk as the star ingredient.We gave crème de coconut a try, but it led to a crystallized crust and was way too sweet. It did taste amazing in the frosting, but honestly, it felt wasteful to buy another ingredient when we already had coconut milk sitting in the can.
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Why this recipe is great
- Perfect flavor: Packed with real coconut goodness in three layers—no coconut extract needed!
- Make Ahead and Freezer Friendly: Pop it in the fridge or freezer for a stress-free dessert day.
- Extra moist and tender: Soft, super moist, and a perfectly tender crumb without being heavy.
- Easy to decorate: Just use the back of a spoon to smooth out the frosting (hello, coconut milk flavor!), then gently press shredded coconut all around for a foolproof finish!
Coconut Bundt Cake Ingredients
This recipe requires mostly pantry ingredients aside from maybe the coconut milk and flakes.
- Flour: Nothing fancy here, just all-purpose flour.
- Sugar: Granulated white sugar brings the right amount sweetness and texture to the cake.
- Baking powder: The leavening agent that keeps your cake light and fluffy! Pro tip: Make sure your baking powder is fresh. If it’s been open for more than six months, swap it out. We like to jot the open date on the lid with a Sharpie for an easy reminder.
- Oil: Any neutral oil will work here - canola, vegetable, or avocado.
- Eggs: Large eggs at room temperature.
- Salt: We only use kosher salt in our recipes.
- Coconut milk: Full-fat canned coconut milk is a must for keeping the cake extra moist. Boxed or refrigerated coconut milk will not work in this cake.
- Butter: Softened just to room temperature but don't let it get too soft.
- Cream cheese: Our favorite trick for frosting! It balances out the butter and keeps it from being too sweet.
- Powdered sugar: No need to sift, but measure with a light hand.
- Vanilla: Pure vanilla extract rounds out the flavor profile.
Helpful kitchen tools
How to make coconut bundt cake
This recipe splits one can of coconut milk (13.66 oz) between the batter, simple syrup, and frosting. If your can is a little bigger or smaller, no worries—it’ll still work!
Syrup
Place the sugar and coconut milk for the syrup in a small saucepan.
Cook over low heat until the sugar dissolves. It will still have a slight milky color but should mostly be clear.
Cake
Like with any bundt cake recipe, prepping the pan is the most important step! If you want a foolproof way to get it right, check out this step-by-step guide for perfect bundt cakes.
In the bowl of a stand mixer or in a large bowl with hand mixer combine the sugar, salt, baking powder, and eggs.
Mix on medium speed for 1 minute. Scrape down all sides and the bottom of the bowl thoroughly.
Add in the oil, coconut milk, and vanilla extract. Set aside the remaining coconut milk for the frosting.
Beat again on medium speed for 1 minute. Scrape down the bowl.
Add in flour and beat for two minutes on medium speed. Scrape the bowl one final time.
Pour the batter into a well greased or sprayed 12 cup Bundt cake pan. Bake at 350ºF for 50-55 minutes. Test for doneness by sticking a toothpick in. It should come out clean or with a couple moist crumbs. Allow the cake to cool for 10 minutes.
Once the cake has cooled for 10 minutes in the pan, use a bamboo skewer to poke holes evenly across the surface of the cake about every 1 inch or so. This really encourages a moist coconut bundt cake.
Pour the syrup around the warm cake. Make sure to get it evenly across the entire surface of the cake, from edge to edge. Allow the cake to cool in the pan until completely cool. Then flip it onto a a wire rack or serving plate.
Frosting
This is an easy peasy frosting that uses up the can of coconut milk to reach the perfect consistency.
Beat the butter and cream cheese together in a bowl until they are well combined.
Scrape down the sides of the bowl as well as the bottom.
Add in the powdered sugar, vanilla, and a couple tablespoons of the coconut milk. Beat on low until the ingredients are combined, then increase the speed to medium or medium-high for 1 minute.
At this point you can test to see how spreadable the frosting is. Add more coconut milk until it is a spreadable consistency but not too loose.
Use the back of a spoon to spread the frosting across the top of the cake and in swoops down the inside and outside edges.
Using gentle pressure, press sweetened coconut flakes into the surface of the frosting. Make sure the entire surface of the frosting is coated.
Hint: If your kitchen is a little cold, the coconut milk might be chunky inside the can. Remove it from the can, place it in a microwave safe bowl, and gently warm it for 30-60 seconds in the microwave. Mix well until it all combined.
Variations
- Add in white chocolate.
- Toast coconut before pressing it on for a different flavor and texture experience.
- Use a mix of finely shredded coconut flakes and regular shredded flakes.
Make Ahead Instructions
If you're making it just a day or two ahead, store it in an airtight container or this cake carrier in the fridge.
Want to make it further in advance? Bake the cake, let it cool, then wrap it up tightly in plastic wrap followed by a layer of foil before freezing. When you're ready to serve, keep the plastic wrap on and let it sit at room temp for 5-6 hours or thaw it in the fridge overnight. Once it is thawed, unwrap and continue to frost and decorate as directed.
FAQs
Got leftovers? The best way to store them is in this cake carrier or a covered cake plate on the counter for up to 5 days. You can also pop it in the fridge if you prefer.
The easiest way to check if your bundt cake is done? Stick a skewer or cake tester in the center - if it comes out clean or with just a few moist crumbs, you’re good to go! You’ll also notice the cake batter pulling away slightly from the sides of the pan.
Tips & Tricks
- The top tip for any Bundt cake? Make sure to prep the pan the right way! Spray it generously with nonstick baking spray—we love this brand and this brand.
- Use room temperature dairy and eggs. This helps everything mix smoothly and gives the cake an even rise.
- Pour the syrup slowly so it soaks in evenly - patience pays off here!
- Got a cold can of coconut milk? If your kitchen is on the cooler side, the coconut milk might separate in the can. Just scoop it into a microwave-safe bowl, warm it for 30-60 seconds, and stir until smooth.
- For the ultimate moist cake, let it chill overnight in the fridge or even freeze it - trust us, it’s a game-changer.
More Bundt cake recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Coconut Bundt Cake (with Coconut Milk!)
Equipment
- stand mixer or hand beaters
- 12 cup Bundt cake pan
- bamboo skewer
Ingredients
Syrup
- ¼ cup canned coconut milk* see note
- ¼ cup sugar
Cake Batter
- 1 ¾ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 eggs room temperature
- 1 cup canned coconut milk
- ½ cup canola or vegetable oil
- 1 teaspoon vanilla
- 2 ¼ cup flour
Frosting and Topping
- 4 ounces butter (8 tbsp) softened
- 1 ounce cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 3-5 tablespoon coconut milk
- 1 ½ cups shredded sweetened coconut flakes
Instructions
- Preheat the oven to 350℉. Liberally spray a 12-cup Bundt pan with nonstick baking spray. Be sure that every nook and cranny is coated in the spray.baking spray
Syrup
- Combine ¼ cup coconut milk and sugar in a small saucepan and cook for 2 minutes on medium heat stirring occasionally, until the sugar dissolves. Set aside. You will use the rest of the coconut milk late on in the recipe.¼ cup canned coconut milk* see note, ¼ cup sugar
Cake Batter
- In the bowl of a stand mixer, or a large bowl with hand beaters, combine the sugar, salt, baking powder, and eggs. Mix on medium speed for 1 minute. Scrape the bowl.1 ¾ cup granulated sugar, ½ teaspoon salt, 1 tablespoon baking powder, 3 eggs
- Add in the 1 cup coconut milk, oil, and vanilla. Mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl. Save the rest of the coconut milk for the frosting.1 cup canned coconut milk, ½ cup canola or vegetable oil, 1 teaspoon vanilla
- Add in the flour and mix on medium speed for 2 minutes. Pour into prepared pan.2 ¼ cup flour
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cook in the pan for 10 minutes. Use a long skewer to poke holes ¾ of the way down the cake. Once the holes are evenly distributed around the cake, pour the syrup around the cake evenly. Allow the cake to finish cooking in the pan.
- When the cake is completely cooled, flip it onto a wire rack or serving plate.
Frosting and Topping
- Beat the butter and cream cheese together in a medium bowl until well combined.4 ounces butter (8 tbsp), 1 ounce cream cheese
- Add in the powdered sugar, vanilla, and 2 tablespoon of the canned coconut milk. Beat on low until combined and then on medium to medium-high for 1 minute. At this point you add more coconut milk until it is spreadable but not too loose.2 cups powdered sugar, ½ teaspoon vanilla, 3-5 tablespoon coconut milk
- Use the back of a spoon to spread the frosting evenly across the top, pressing it gently down the inside and outside in large swoops. Using gentle pressure, press sweetened coconut flakes into the surface of the frosting. Make sure the entire surface of the frosting is coated.1 ½ cups shredded sweetened coconut flakes
Notes
-
- The top tip for any Bundt cake? Make sure to prep the pan the right way! Spray it generously with nonstick baking spray—we love this brand and this brand.
-
- Use room temperature dairy and eggs. This helps everything mix smoothly and gives the cake an even rise.
-
- Pour the syrup slowly so it soaks in evenly - patience pays off here!
-
- Got a cold can of coconut milk? If your kitchen is on the cooler side, the coconut milk might separate in the can. Just scoop it into a microwave-safe bowl, warm it for 30-60 seconds, and stir until smooth.
-
- For the ultimate moist cake, let it chill overnight in the fridge or even freeze it - trust us, it’s a game-changer.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This cake is the perfect coconut dessert!