Name: Coconut Bundt Cake: A Moist & Luscious Tropical Delight
Total time: PT7800.0S
Yield: 12
Ingredients: 2 1/2 cup All-Purpose Flour; 2 1/2 teaspoon Baking Powder; 1/2 teaspoon Salt; 1 cup Unsalted Butter; 2 cup Granulated Sugar; 4 Large Egg; 1 teaspoon Vanilla Extract; 1 teaspoon Coconut Extract; 1 cup Whole Milk; 8 ounce Cream Cheese; 1/2 cup Unsalted Butter; 4 cup Powdered Confectioners Sugar; 1 teaspoon Coconut Extract; 2 tablespoon Heavy Cream; 1 package Unsweetened Shredded Coconut

Love This Recipe?

If you love coconut, this Coconut Bundt Cake is about to become your new favorite dessert. Rich, buttery, and infused with coconut flavor, this cake is moist yet fluffy, with a silky cream cheese coconut frosting and a sweet, snowy blanket of shredded coconut. It’s the perfect showstopper for any gathering, offering big tropical flavor with minimal effort.

Whether you’re making it for holidays, birthdays, or just because you deserve cake, this bundt will never disappoint.

How to Make Coconut Bundt Cake

Ingredient Insights & Substitutions

Coconut Extract – This is what gives the cake its deep coconut flavor. If you don’t have it, you can substitute an extra teaspoon of vanilla extract or add ¼ cup of coconut milk to the batter for an extra coconut boost.
Whole Milk – Keeps the cake moist and tender. If you want to amp up the coconut factor, swap in coconut milk for a richer flavor.
Cream Cheese Frosting – A tangy, creamy contrast to the sweet, fluffy cake. If you want a lighter version, swap some of the cream cheese for Greek yogurt or make a coconut glaze instead (powdered sugar + coconut milk).
Shredded Coconut – Adds both texture and extra coconut flavor. Toasting it lightly before garnishing gives it a nutty depth.
Butter & Sugar Creaming – This step is key for a light and airy cake. Take your time whipping the butter and sugar together for at least 3-4 minutes.

Tips & Suggestions

Don’t Overmix! – Overmixing the batter can make the cake dense instead of fluffy. Mix just until the ingredients are incorporated.
Bundt Pan Prep is Key – Grease and flour every nook and cranny of your bundt pan to prevent sticking.
Cool Completely Before Frosting – If the cake is still warm, the frosting will melt and slide right off!
Want More Coconut Flavor? – Brush the warm cake with coconut simple syrup (coconut milk + sugar) for extra moisture and flavor.
Make It Extra Fancy – Garnish with toasted coconut, white chocolate shavings, or even a drizzle of coconut caramel.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Yes! This cake actually gets even better the next day. Store it covered at room temp for a day, or in the fridge for up to 5 days.

How Do I Store & Freeze Leftovers?

Fridge: Store slices in an airtight container for up to 5 days.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temp before serving.

Can I Use a Different Pan?

Yes! A 9x13-inch pan works for a sheet cake version, or two 8-inch round cake pans for a layer cake. Just adjust the baking time to 30–35 minutes and keep an eye on doneness.

Final Thoughts

This Coconut Bundt Cake is buttery, tropical, and pure comfort in every bite. With fluffy coconut-infused cake, silky cream cheese frosting, and a coconut topping that melts in your mouth, it’s a dessert that feels like a special occasion—no matter when you make it.

🔥 Moist, rich, and packed with coconut goodness—this cake is an absolute must-bake!