Coconut Bundt Cake

This is impossibly moist and has layered flavors of coconut throughout.  It's a snack time cake, or serve it for brunch or breakfast.

Coconut Bundt Cake

No ratings yet
Print Rate
Total Time: 1 hour 20 minutes
Servings: 8


For the Cake:

  • cups  butter, softened
  • cups sugar
  • eggs
  • cup  sour cream
  • ½  teaspoon  baking powder
  • teaspoon  coconut extract  (I used 2)
  • cups  flour
  • cups  flaked unsweetened coconut

For the Coconut Glaze:

  • cup  powdered sugar
  • ¼  cup  heavy cream (or more if you want it thinner)
  • teaspoon  coconut extract
  • ½  cup  flaked unsweetened coconut, toasted, to garnish


  • Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
  • In a medium bowl, mix flour and flaked coconut. Set aside.
  • In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
  • Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
  • Let cake batter rest for 5 minutes.
  • Pour into prepared pan. Bake for for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate.
  • Frost with coconut glaze.
  • For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake. Sprinkle with toasted coconut.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Related links

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.