This Ultimate Glazed Coconut Bundt Cake is moist, buttery, tender, and packed with delicious coconut flavor. A simple coconut glaze soaks into the warm cake, while shredded coconut adds a beautiful finish. It’s an easy dessert that feels special enough for holidays, celebrations, or afternoon coffee.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, well shaken
- 1 cup sweetened shredded coconut
- ½ cup sour cream
For the Coconut Glaze
- 1½ cups powdered sugar
- ¼ cup canned coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ cup sweetened shredded coconut
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Generously grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 3–4 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and coconut extracts.
4. Add the Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk.
Begin and end with the dry ingredients.
Gently fold in the sour cream and shredded coconut. Mix just until everything is combined. Avoid overmixing.
5. Bake
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack.
6. Make the Coconut Glaze
While the cake cools, whisk together the powdered sugar, coconut milk, vanilla extract, and coconut extract until smooth.
Add a little more coconut milk if needed to reach a pourable consistency.
7. Glaze the Cake
While the cake is still slightly warm, slowly drizzle the coconut glaze over the top, allowing it to run down the sides.
Sprinkle with shredded coconut while the glaze is still wet.
Let the glaze set for about 20–30 minutes before slicing.
Tips for the Best Coconut Bundt Cake
- Make sure your butter and eggs are at room temperature for a smoother batter.
- Grease every groove of the Bundt pan thoroughly to prevent sticking.
- Don’t overmix the batter after adding the flour.
- Use full-fat canned coconut milk for the richest flavor.
- For an even stronger coconut flavor, add an extra ½ teaspoon of coconut extract.
- Allow the cake to cool slightly before glazing so the glaze coats the cake without immediately running off.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Bring refrigerated slices to room temperature before serving for the best texture.
Final Thoughts
With its tender crumb, buttery coconut flavor, sweet glaze, and fluffy shredded coconut topping, this Ultimate Glazed Coconut Bundt Cake is a dessert that’s hard to resist. Each slice is rich, moist, and full of tropical flavor.