Toasted Coconut Bundt Cake


Cakes & Cupcakes Easter High Altitude No Seed Oils Summer | Published July 27, 2022 by Mimi Council

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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.

toasted coconut bundt cake
toasted coconut bundt cake

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!

toasted coconut bundt cake

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Flavorganics Coconut Extract

Organic Valley Large Eggs

Homemade Organic Cake Flour

Frontier Co-Op Fine Sea Salt

Organic Valley Grassmilk

Florida Crystals Organic Powdered Sugar

Food to Live Organic Unsweetened Wide Flake Coconut

toasted coconut bundt cake

Tools Needed

Digital Food Scale

Stand Mixer

Bundt Pan

Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

toasted coconut bundt cake

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toasted coconut bundt cake

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.

toasted coconut bundt cake

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!
toasted coconut bundt cake

FAQ's

Can I use unsalted butter?

Yes, but if you use unsalted butter, be sure to add ½ teaspoon of salt to the recipe.

What if I don't have coconut extract?

You can use vanilla extract in its place, but it just won't have as much coconut flavor in the cake.

How do you store bundt 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.

toasted coconut bundt cake

Craving More?

toasted coconut bundt cake

Toasted Coconut Bundt Cake

Mimi Council
Rich, dense, and sweet – this Toasted Coconut Bundt Cake is made up of a coconut pound cake, sweet glaze, and toasted coconut on top.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 641 kcal

Ingredients
 
 

Batter

Glaze

Topping

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

High Altitude — Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 641kcalCarbohydrates: 108gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 139mgSodium: 266mgPotassium: 125mgFiber: 1gSugar: 81gVitamin A: 647IUVitamin C: 0.03mgCalcium: 54mgIron: 1mg
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