Coconut Bundt Cake (with Coconut Milk!)
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.
Servings: 16 slices
Calories: 434kcal
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
Tips & Tricks
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- 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.
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- Use room temperature dairy and eggs. This helps everything mix smoothly and gives the cake an even rise.
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- Pour the syrup slowly so it soaks in evenly - patience pays off here!
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- 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.
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- For the ultimate moist cake, let it chill overnight in the fridge or even freeze it - trust us, it’s a game-changer.
Nutrition
Serving: 1piece | Calories: 434kcal | Carbohydrates: 59g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 242mg | Potassium: 118mg | Fiber: 2g | Sugar: 43g | Vitamin A: 245IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 2mg
