Toasted Coconut Bundt Cake
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This Toasted Coconut Bundt Cake is a moist, dense, buttery and sweet coconut pound cake that is topped with a simple glaze and toasted coconut. Serve this for brunch, dessert, or have as a snack with your tea.
If you like this recipe, you’ll love my Traditional Butter Pound Cake, Chocolate Donut Pound Cake, or my Strawberry Donut Pound Cake.
Table of Contents
Why You'll Love This Recipe
Pound Cake: This recipe stems from my original Traditional Butter Pound Cake recipe, so if you love that, then you will love this! This is a coconut pound cake, so it's moist, buttery, dense, and perfectly sweetened with the addition of coconut.
Glazed to Perfection: I top this coconut pound cake with a simple glaze and then lots of toasted coconut on top! I absolutely love glaze on pound cakes, and this coconut pound cake is no exception!
Perfect for a Party: This coconut pound cake is perfect for any dinner party as it serves up to 12 people. Plus, pound cakes are the best kind of cakes to bake ahead of time for the following day. I always bake my pound cakes the night before I plan to serve them. This way, it has time to cool completely before removing it from the pan. Plus, I think they taste the best when they've set for a day!
Ingredients
Florida Crystals Organic Powdered Sugar
Food to Live Organic Unsweetened Wide Flake Coconut
Tools Needed
Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and coconut extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
Step 3
Grease a 10-inch bundt pan well with canola oil cooking spray. Pour the cake batter into the bundt pan. Bake for 1 hour 45 minutes or until a toothpick inserted in center comes out clean. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
Step 4
To make the topping: Line a baking sheet with parchment paper and spread the wide flake coconut on top. Bake at 350°F for about 5 minutes, until it's lightly golden brown.
Step 5
To make the glaze: In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, and milk. Mix on low until combined into a smooth frosting. Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with the toasted coconut.
Baker's Tips
- Be sure your butter is soft! This is key for pound cakes. I really prefer to leave butter out on the counter to soften naturally. If you have to microwave it, be sure to only do 10 seconds per stick and rotate the stick each time if you do another interval. This will help prevent it from melting just in certain spots.
- I use coconut extract in this coconut pound cake, but if you don't have it you can use vanilla extract in its place.
- If you only have fine shredded coconut you can use that in place of the wide flake. It will toast up well and also be delicoius!
- Be sure to store pound cake in an airtight container so it stays fresh. I really prefer to keep mine under a cake dome.
- Check out my post How to Remove Cakes Perfectly for my top tricks to remove your bundt perfect every time!
FAQ's
Yes, but if you use unsalted butter, be sure to add ½ teaspoon of salt to the recipe.
You can use vanilla extract in its place, but it just won't have as much coconut flavor in the cake.
Be sure to store this in a cake dome so it stays moist. If you don't have a cake dome, then you can store slices in an airtight container.
Craving More?
Toasted Coconut Bundt Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 680 grams cane sugar
- 2 teaspoons coconut extract
- 7 large eggs (room temperature)
- 425 grams cake flour
- ½ teaspoon fine sea salt
- 1 cup milk (room temperature)
Glaze
- 284 grams powdered sugar (sifted)
- 2 tablespoons milk
Topping
- 28 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and coconut extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Grease a 10-inch bundt pan well with canola oil cooking spray. Pour the cake batter into the bundt pan.
- Bake for 1 hour 30 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
- To make the topping: Line a baking sheet with parchment paper and spread the wide flake coconut on top. Bake at 350°F for about 5 minutes, until it's lightly golden brown.
- To make the glaze: In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, and milk. Mix on low until combined into a smooth frosting. Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with the toasted coconut.
- Store in a cake dome for up to 7 days.
Notes
Nutrition
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