Inside BruCrew Life

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Coconut Cream Bundt Cake

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 This Coconut Cream Bundt Cake recipe is easy to make and enjoy.  Three times the coconut makes the flavor shine through every bite.  It is a delicious option for your Easter dinner parties.

Coconut Cream Bundt Cake - this easy coconut cake has three times the coconut in it making it an incredible dessert for coconut lovers. Try this pretty cake for spring parties! #coconut #cake #bundtcake #cakemix #easter

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 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, right?  

It is all about perspective and seeing something that is right in front of you.  There are a lot of my days that baking looks like this too.  

Coconut Cream Bundt Cake - three times the coconut makes the easy cake a delicious recipe to make for the coconut lover in your life. Try this easy recipe for spring parties! #coconut #cake #bundtcake #cakemix #easter

I stare into our refrigerator and cupboards and think there is nothing to eat or bake.  Again, both of those places have plenty of food items staring right back at me. We usually always have stuff in the freezer and pantry to make Easy Buffalo Shrimp Tacos or this Spicy Chicken and Rice Soup.

The cupboards are also 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 already have on hand.

Coconut Cream Bundt Cake - this coconut Bundt Cake has three times the coconut baked into it. A cream cheese frosting and orange dipped strawberries add a fun flavor twist to the easy cake. Make this recipe for spring parties! #coconut #cake #bundtcake #cakemix #easter

This fun and easy 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 cream of coconut 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 the best coconut cake you will ever have.  The orange chocolate covered strawberries were a last minute decision right before doing pictures.  They really transformed this coconut cake into a gourmet bakery style cake.

Coconut Cream Bundt Cake - orange chocolate dipped strawberries and toasted coconut adds a pretty touch to this easy coconut cake! Make this cake recipe for spring parties! #coconut #cake #bundtcake #cakemix #easter

Since Easter is just around the corner, I decided to dip some extra strawberries that we had in the fridge in a bag of orange candy melts that I found in the pantry.

I thought these fun orange dipped strawberries looked like candy carrots. Something about coconut and carrots just says Easter to me. Feel free to leave them off if you like.

It’s always a good thing to be able to use up the extra baking supplies that I tend to hoard.

Coconut Cream Bundt Cake - three times the coconut and a cream cheese frosting makes this easy coconut cake a delicious dessert for the coconut lover in your life. Try this easy cake recipe for spring parties! #coconut #cake #bundtcake #cakemix #easter

How to make a Coconut Cream Bundt Cake with cream cheese frosting:

  1. Preheat the oven and spray a 12-cup bundt pan with nonstick baking spray. I prefer Baker’s Joy because it allows the cake to slide right out after baking.
  2. Mix together the cake mix, pudding mix, sour cream, eggs, extract, oil, and coconut milk and beat for about 2 minutes on medium speed.
  3. Stir in the shredded coconut gently, then spoon the batter into the prepared pan and bake for 1 hour.
  4. Let the cake cool for about 15 minutes in the pan, then place a plate on top of the cake and flip it out gently.
  5. Allow the cake to cool completely before frosting it with a cream cheese frosting and toasted coconut.
  6. Beat together the frosting ingredients until light and fluffy. Spread on top of the cooled cake and top with toasted coconut.

Does this coconut cake need to be refrigerated? 

If you make the cake alone, no.  If you add the cream cheese frosting to the top, then yes you would need to refrigerate it.

Can you freeze this easy coconut cake?

Yes you can. Wrap the cooled unfrosted cake in layers of plastic wrap and foil. Freeze this way for up to four months. Defrost completely before frosting.

What can you use instead of coconut milk?

You can use regular milk, heavy cream, or half and half in place of the coconut milk.

What else can you decorate this coconut cake with?

Feel free to use Robin Eggs, Mounds Bars, or Almond Joy Bars in place of the strawberries. Or just add more toasted coconut.

Coconut Cream Bundt Cake - cream cheese frosting and orange chocolate dipped strawberries make this coconut cake a delicious choice for spring parties! #coconut #cake #bundtcake #cakemix #easter

More coconut desserts you may enjoy:

This easy Coconut Fudge Pie has three delicious layers just waiting for you to dive right in to. There is plenty of chocolate and coconut goodness in every bite.

Fluffy lemon frosting and a pocket of lemon filling makes these Lemon Coconut Cupcakes a bright and refreshing dessert!  Perfect for Easter or Mother’s day.

A thick layer of frosting makes these Coconut Nutella Brownies a dreamy summer dessert.  Fudgy brownies and coconut topping always get rave reviews!

This Coconut Banana Cream Pie is an easy pie recipe that’s completely from scratch with the flavors of coconut AND banana cream!

Make this Coconut Oreo Icebox Cake in the morning, and it will be ready for after dinner.  Layers of coconut and Oreo cookies are always a good idea. 

This Coconut Cream Fruit Dip is great for dipping fruit into.  Bring it to picnics or parties and be prepared to hand out the recipe because it is that good.

Other easy Easter desserts:

Coconut Cream Bundt Cake - three times the coconut and a cream cheese frosting make this coconut cake a delicious choice for spring parties! #coconut #cake #bundtcake #cakemix #easter

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Yield: 14 cake slices

Coconut Cream Bundt Cake

Coconut Cream Bundt Cake

Three times the coconut gives this Coconut Cream Bundt Cake an amazing coconut flavor. It is sweet and delicious and perfect for Easter parties or dinners.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the Cake

  • 1 box white cake mix
  • 1 - 3.4 ounce box instant coconut pudding
  • 1 cup sour cream
  • 4 large eggs
  • 2 teaspoons coconut extract
  • 1/2 cup canola oil
  • 1 cup canned coconut milk
  • 1 1/2 cups shredded coconut

For the Frosting

  • 1 - 8 ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 Tablespoons cream of coconut
  • 1/2 teaspoon salt
  • 1/2 teaspoon rum or coconut extract
  • 5 cups powdered sugar
  • 1 bag orange candy melts
  • strawberries
  • 1/2 cup toasted coconut

Instructions

  1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
  2. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and coconut milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed.
  3. Stir the shredded coconut in by hand.
  4. Spoon the batter into prepared pan. Bake for 60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
  5. Beat the cream cheese, butter, cream of coconut, extract, and salt until creamy. Slowly beat in the powdered sugar until completely mixed and light and fluffy.
  6. Reserve 1/3 cup frosting. Frost the cake with the remaining frosting. Use a piping bag, icing tip 1M, and reserved frosting to make 6 swirls on top of the cake.
  7. Sprinkle the cake with the toasted coconut.
  8. Melt the orange melts according to the package directions. Dip room temperature strawberries into the melted chocolate and place on wax paper until set.
  9. Garnish the frosting swirls with the orange strawberries. Place the rest of the strawberries in the center, if desired.
  10. Keep the cake refrigerated when not serving it. Remove it from the fridge at least 30 minutes before serving.

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Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 99mgSodium: 326mgCarbohydrates: 65gFiber: 4gSugar: 56gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes

Coconut Cream Bundt Cake - this easy coconut cake is loaded with three times the coconut goodness. It's a delicious recipe to make for the coconut lover in your life! #coconut #cake #bundtcake #cakemix #easter

 

*The post for Coconut Cream Bundt Cake was first published on March 30, 2014. The photos were updated April 2019, and the post was republished on March 20, 2020.

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Comments

  2. Laura @ Lauras Baking Talent says

    I am the same way with clothes sometimes. I love the change of seasons, because then it really does seem like you get a new wardrobe 🙂 Wishing I could pack away all of my winter stuff right now! This cake looks delicious I love coconut.

    Reply

  3. Megan - The Emotional Baker 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 😉

    Reply

  4. Jamie 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!

    Reply

  8. Marti says

    I love the chocolate on top and all the ingredients you used and that it’s made with a cake mix. It sounds easy and quick…those are my kind of recipes! lol

    Reply

    • Jocelyn Brubaker 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 🙂

      Reply

  18. 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

    Reply

    • Jocelyn Brubaker 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. http://www.alwaysorderdessert.com/2011/02/diy-vanilla-instant-pudding-mix.html 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 amazon.com 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!!!

      Reply

  23. Marcie 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!

    Reply

  27. Jess @ On Sugar Mountain says

    Oh man I hate when that happens. I get into a rut and feel like I have no ingredients in my kitchen, when I DEFINITELY do and am just being incredibly lazy. This coconut cream bundt cake, though? Looks amazing, Jocelyn!

    Reply

  34. 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.

    Reply

  37. Lisa Bader 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! 🙂

    Reply

  38. Lori says

    Hi there, I am hoping to make your Coconut Cream Bundt Cake next week but it appears that the coconut version of instant pudding is not available in Canada. I did find a Dr. Oetker coconut pudding that has to be cooked… do you think that would work?

    Reply

    • Jocelyn says

      I would not used a cooked pudding in this as you need to just add the dry powder to the cake mix. Can you find an instant vanilla pudding mix? That would be a fun substitution to do. You will still have quite a lot of coconut going in the cake.

      Reply

      • Lori says

        Thanks for your quick response. I found out that a friend is going to Vermont next weekend and she will look at Hannaford’s there to see if they have it. If not, I will use the instant vanilla pudding instead. Someone else suggested that I could also use coconut Greek yogurt instead of the sour cream, so I could always try it that way, too 🙂

        Have a great weekend!

        Lori

        Reply

      • Verlee says

        I am also in Canada and used the vanilla pudding – it turned out fine. I was hoping to see you had tried other baking pans but see in another post you have not. I might give my mini bundt pan a try.

        Reply

  39. Linda Scopazzi says

    Hi

    I made the cake and it is very moist almost wet and heavy is that the way the cake is. I am used to light and airy. I used all the ingredients and cooked it exactly as asked and baked it in a non stick angle food cake pan. Is cake suppose to be heavy and moist that you can squeeze cake piece together and it sticks. Taste yummy. Wanted make sure it is actually cooked.

    Reply

    • Jocelyn says

      This is a heavier dense cake not like a normal cake, but it shouldn’t be wet. Although I bet if I had squeezed mine together it would have made cake pops. How big was your cake pan? I used a bundt pan that has a 12 cup capacity. If you baked it at least an hour, it should be done.

      Reply

  40. Carol says

    Hi! Tried this cake twice: first time I didn’t make it in a bundt pan, used a 9″x13″ pan-looked great-rose up high, looked nicely done-stuck tester in-totally clean!! Yay! Next morning-totally sunk in the middle-cut into it-raw in middle-threw it out! Second time-made it in the bundt pan-had to leave it in for ~20 min longer than recipe stated-wasn’t trusting the tester trick-it was ok-really dry-should have tasted more coco nutty I think-won’t make again

    Reply

    • Jocelyn says

      I am so sorry to hear that you had trouble with this recipe. I have made it a few times and it has been great every time. I don’t know why it would come out clean and then sink…must have had something to do with the pan. I have only made it in the bundt pan. Baking it an extra 20 minutes would definitely make this cake turn out completely dry. The cake tester should actually come out with some crumbs still sticking to it. Cakes and cookies continue to bake in pans when you remove them from the oven.

      Reply

  41. Mona says

    Best. Cake. Ever. I LOVE coconut and this cake delivered. Made the first time Memorial Day weekend and it disappeared so fast I only got one piece. Made again this afternoon and going to “hide” two pieces for myself before its all gone. Thank you so much for sharing this fabulous coconut creation!

    Reply

  43. Sam says

    The carrot on the top suggests it to be a carrot flavored cake in my opinion. Hands down on the hard work you’ve put in to decorate the cake. Good recipe!

    Reply

  47. Phyllis Grant says

    Years ago I attended a sewing expo in Puyallup Washington. I attended a pattern workshop where the teacher asked the question, “why is that you go to your closet, it is over flowing with clothes and you have nothing to wear?”. It is because the lady who bought those clothes , doesn’t live in that house any more. It may be that her size has changed, her tastes have changed, her station in life has changed. She might now go to work while previously she was a stay at home mom, or the opposite. She might now be a new mom or in some way her life has changed. In any case- the previous lady has moved away and all that is left is these old clothes. I have laughed or thought about that teacher many times over the years because she I had such a wonderful sense of humour and I loved her thinking.

    Reply

    • Jocelyn says

      As long as the coconut isn’t wet, I think it would be fine. I would try thawing it out first and see if it has any extra moisture as it thaws. I hope you enjoy the cake!

      Reply

  51. Michelle says

    That is the prettiest cake I have seen in awhile. I love coconut so I will be making this one. Thanks for the post. Stay healthy.

    Reply

  52. Lindy says

    I want to make this but THANK GOD I looked at comments. Canned coconut means full fat coconut milk in every recipe I’ve ever seen, which is very different from the milk substitute in the refrigerator section you say you used. Plus, is the shredded coconut sweetened or unsweetened? I assume unsweetened. Lastly I need to look up how to toast coconut. Anyway I guess I’ll try it but the lack of specifics has me a little concerned. 🙁

    Reply

    • Jocelyn says

      It’s a cake mix recipe…you can use any type of liquid and it will still bake up just fine. The first time I made this cake with the refrigerated coconut milk in a carton, and then other times I have use the canned coconut milk. Both work just fine and I didn’t notice any difference in the cakes. As for the shredded coconut, same thing. You can use sweetened or unsweetened because it is getting mixed into a cake mix, so it will taste fine. I actually prefer to use sweetened, but that’s just preference. As for the toasted coconut, spread the raw coconut on a sheet pan and bake at 350 degrees for 4-5 minutes, stirring it around every few minutes until it begins to darken. Then remove it and let it cool. I hope that helps and you enjoy the cake.

      Reply

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