Coconut Cream Bundt Cake

This Coconut Cream Bundt Cake is easy to make and enjoy.  Three times the coconut in it makes the flavor shine through.

Three times the coconut makes this cake absolutely amazing!!!

 There are days I stare into my closet and dresser drawers and think that I have absolutely nothing to wear.  Never mind the fact that the closet is exploding with clothes and the drawers are stuffed to the max.  I still have “nothing” to wear.

After a long time of fussing and fuming at the clothes,  I can usually put together an outfit that is “new” and totally different.  So much for having nothing to wear.  It is all about perspective and seeing something that is right in front of you.    Sometimes my baking is like this.  

Three times the coconut makes this cake absolutely amazing!!!

Some days I stare into my refrigerator and my cupboards and think there is nothing to eat or bake.  Again, both of those have plenty of food items staring right back at me.  The cupboards are packed with all sorts of fun baking things I have picked up here and there.

It takes a few minutes, but sure enough I can usually put something together using the ingredients we have.

Three times the coconut makes this cake absolutely amazing!!!

This fun coconut cake started with a bag of shredded coconut and a vanilla cake mix.   A little digging in the cupboard and refrigerator and some coconut milk, coconut extract, and chocolate chips all decided to join in on the cake fun.   And I thought there was nothing to make!!!   I wish picking out clothes from the closet was that easy!

Three times the coconut makes this a coconut cake to love.  The topping of coconut and Robin Eggs was a last minute decision while doing pictures.  It totally took the cake from being having nothing to wear to having a cute little Easter hat.

Maybe it is time to organize the closets and cupboards.  If I knew what outfits and supplies I had on hand right away, it would make getting dressed and baking a little easier and faster.  Or I could go shopping.   Of course that doesn’t help with the organization I need, but it sure would be more fun.

Three times the coconut makes this cake absolutely amazing!!!

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Coconut Cream Bundt Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 14 cake slices

Coconut Cream Bundt Cake

Three times the coconut gives this coconut cream cake an amazing coconut flavor. It is sweet and delicious. The chocolate coating on top is a fun way to make it look fancy.


1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut + extra for garnish
1/2 cup dark chocolate chips
1/4 cup white chocolate chips
1 1/2 teaspoons shortening
Cool Whip (optional)
egg shaped candies for garnish (optional)


  1. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
  2. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
  3. Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until melted and creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. Let set. Cut cake into wedges. Serve with Cool Whip, extra coconut, and egg candies if desired. Store cake in a sealed container. Makes about 14 slices.

Three times the coconut makes this cake absolutely amazing!!!

A few more of my favorite coconut desserts:

Chocolate Coconut Cake

Chocolate Coconut Cake

Coconut Nutella Cookies

Coconut Nutella Cookies

Oreo Coconut Cream Truffles

Oreo Coconut Cream Truffles

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  1. says

    I love this cake, Jocelyn! There can never be too much coconut :) I have the problem of losing baking supplies. I know I have an ingredient, but I just can’t find it. Usually it’s fallen behind something else. I should organize, but it’d be more fun to eat this cake 😉
    Megan – The Emotional Baker recently posted..Carrot Cake BarsMy Profile

  2. says

    I’m the same way with my clothes! It’s even worse with the change of the seasons because I’m so ready to wear my summer clothes! That cake looks so moist and delicious! I love the Robin’s Eggs on top. That’s adorable!
    Jamie recently posted..TGIF!My Profile

    • says

      Hi, Amy. I used the refrigerated milk from the refrigerated dairy section of the grocery store. I think canned coconut milk would work for it too! (sorry about the duplicate content…I answered for a different question on yours :-)

  3. Kim says

    Hi. I don’t suppose you have a substitute for the box of coconut pudding? I can’t say I’ve ever seen that here is South Africa but would love to try this cake. Thanks. Kim

    • says

      Hi, Kim. I did a little bit of google research and found this recipe for instant vanilla pudding, but it makes enough for 5 batches of pudding. I tweaked it to make it for one batch: 3 Tablespoons dry milk powder, 3 Tablespoons cornstarch, 4 Tablespoons sugar. Obviously it isn’t flavored…to get a coconut pudding you would need to use dry coconut milk powder which I did find on My suggestion is to just order a box of pudding from amazon because it would be cheaper than the dry coconut milk powder. I hope that helps some!!!

  4. says

    I get the same way thinking I don’t have anything in the pantry, and I’m trying not to go to the store on a whim every idea that comes to mind (plus that makes for a very large grocery bill) :). This cake has to be so moist with the pudding and sour cream, and I’m loving the all that coconut! Here’s to digging stuff out of the pantry and going for it!
    Marcie recently posted..Blueberry Coconut Baked DonutsMy Profile

  5. Laura says

    So everything about this cake screams my mom except that she is dairy, gluten, and egg free – blah and boring. So for her birthday I did just that using your recipe. I used Betty Crocker Gluten Free cake mix, the Coconut pudding, Enger-G egg replacement for the eggs, 1 carton of plain almond milk yogurt for the sour cream and you know it probably wasn’t as good as the original, but very moist and yummy considering it didn’t have the egg, dairy, or gluten. Just thought I would pass this along.

  6. says

    Triple coconut cake, how do I love thee? Let me count the ways! I love your moist flavorful cake brimming with coconut goodness. I love your coconut frosting which I could very honestly eat all by itself and be exceptionally happy. I love how easy you are to make. I love that when coconut lovers bite into your lusciousness, they literally moan with delight. Ah, triple coconut cake! Thank you for looking so fabulous when I made you into an Easter bunny. You were my absolute favorite among all the desserts on my table! I can only hope my love for you is not unrequited! :)


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