Toasted Coconut Bundt Cake
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This Toasted Coconut Bundt Cake is a moist, dense, buttery and sweet coconut 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
I love making bundt cake because they are so beautiful, but really require minimal effort! This organic cake is one of my all time favorite recipes as its simple, slightly sweet, and has toasted coconut on top! This bundt cake makes a great party cake because of its beautiful presentation combined with its large size.
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! But, this is a coconut cake, so it's moist, buttery, dense, and perfectly sweetened with the addition of coconut!
Glazed to Perfection: I top this coconut cake with a simple glaze and then lots of toasted coconut on top! I absolutely love glaze on pound cakes, and this bundt cake is no exception!
Perfect for a Party: This coconut 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!
Organic Cake: This coconut cake uses organic ingredients, making it so much better than anything you'd buy at the store.
Ingredients
- Butter: I use Organic Valley Salted Butter, as its my favorite. You can use your favorite and if you're using unsalted add 1/2 teaspoon of salt to the batter.
- Cane Sugar: I use organic cane sugar for natural sweetness.
- Coconut Extract: I use Flavorganics Coconut Extract. Not all coconut extracts are good, just like people have different flavor preferences, companies do too. I have tried many coconut extracts that I don't like, but this one is a winner! Just be sure to use one that you like the flavor of.
- Eggs: Use large eggs.
- Cake Flour: You can use organic cake flour or pastry flour, either will work. Both of these flours have a lower protein content which is very similar, this is what gives this cake its delicate crumb.
- Salt: Use fine sea salt.
- Coconut Milk: I use organic coconut milk for flavor, but cow's milk is also fine too.
- Powdered Sugar: I use organic powdered sugar, be sure to sift it so your glaze is nice and smooth.
- Coconut: I use organic unsweetened wide flake coconut. This coconut will toast up to golden brown perfection and then I just add it on top of this organic cake for a perfect crunch element and added flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- Bundt Pan: You'll need a 10-inch bundt pan to make this organic cake.
- Quarter Sheet Pan: I use a quarter sheet pan to toast the coconut. You could also do this in your air fryer as well.
- Parchment Paper: I use nontoxic parchment paper on the pan to toast the coconut.
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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 delicious! It just won't have the same texture.
- 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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