This Coconut Cream Bundt Cake is easy to make and enjoy. Three times the coconut makes the flavor shine through. It’s a delicious option for your Easter dinner parties.
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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.
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.
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 already have on hand.
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 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 dipped strawberries were a last minute decision right before doing pictures. They really transformed this coconut cake into a gourmet bakery style cake.
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.
Don’t they look like fun 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.
How to make a Coconut Cream Bundt Cake with cream cheese frosting:
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.
Mix together the cake mix, pudding mix, sour cream, eggs, extract, oil, and coconut milk and beat for about 2 minutes on medium speed.
Stir in the shredded coconut gently, then spoon the batter into the prepared pan and bake for 1 hour.
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. Allow the cake to cool completely before frosting it with a cream cheese frosting and toasted coconut.
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.
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.
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Coconut Cream Bundt Cake
Ingredients
For the Cake
- 1 box white cake mix
- 1 - 3.4 ounce box instant coconut pudding
- 1 cup sour cream
- 4 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 extract
- 5 cups powdered sugar
- 1 bag orange candy melts
- strawberries
- 1/2 cup toasted coconut
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- 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.
- Stir the shredded coconut in by hand.
- 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.
- 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.
- 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.
- Sprinkle the cake with the toasted coconut.
- Melt the orange melts according to the package directions. Dip room temperature strawberries into the melted chocolate and place on wax paper until set.
- Garnish the frosting swirls with the orange strawberries. Place the rest of the strawberries in the center, if desired. 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:
14Serving Size:
1Amount Per Serving:Calories: 582 Total Fat: 37g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 99mg Sodium: 308mg Carbohydrates: 62g Fiber: 3g Sugar: 54g Protein: 5g
*The post for Coconut Cream Bundt Cake was first published on March 30, 2014. The photos have been updated and it was republished on April 19, 2019.
Connie says
March 30, 2014 at 9:01 AMI so enjoy your blog. Thanks for sharing…
Jocelyn Brubaker says
April 3, 2014 at 3:57 PMAwwww, thank you so much Connie! 🙂
Laura @ Lauras Baking Talent says
March 30, 2014 at 9:17 AMI 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.
Megan - The Emotional Baker says
March 30, 2014 at 9:38 AMI 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 😉
Jocelyn Brubaker says
April 3, 2014 at 3:58 PMThanks Megan! 🙂
Jamie says
March 30, 2014 at 10:22 AMI’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!
Jocelyn Brubaker says
April 3, 2014 at 3:58 PMThank you Jamie! 🙂
Layla @ Brunch Time Baker says
March 30, 2014 at 11:11 AMThis cake is packed with coconut! It looks so moist and delicious!
Anna @ Crunchy Creamy Sweet says
March 30, 2014 at 11:22 AMLOVE this bundt cake! The little nest on top of the slice – so adorable!! Pinned!
Jocelyn Brubaker says
April 3, 2014 at 3:59 PMThanks Anna! 🙂
Gina says
March 30, 2014 at 11:45 AMOh my – coconut is the one thing that gets me every time. YUM!
Marti says
March 30, 2014 at 11:55 AMI 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
Jocelyn Brubaker says
April 3, 2014 at 4:00 PMThey are my kind of recipes too! 😉 Thanks Marti!
Julianne @ Beyond Frosting says
March 30, 2014 at 1:23 PMI am loving all the coconut these days!
Emily @ Life on Food says
March 30, 2014 at 3:36 PMCoconut is one of my favorite flavors and it always seems to have an increased urgency in the spring. This bundt cake is calling to me.
Jocelyn Brubaker says
April 3, 2014 at 4:01 PMIt’s definitely one of my favorite flavors too! 🙂
Averie @ Averie Cooks says
March 30, 2014 at 7:41 PMIt looks so moist! The only way cake should be 🙂 pinned
Jennie @themessybakerblog says
March 30, 2014 at 7:56 PMI love coconut! This cake looks so moist. Pinning.
Jocelyn Brubaker says
April 3, 2014 at 4:01 PMThanks Jennie! 🙂
Kayla says
March 30, 2014 at 8:10 PMThis looks delicious! The little eggs you added on top are so cute, and the cake looks nice a moist. I love it 🙂
Mary Frances says
March 30, 2014 at 9:04 PMI feel you! Some days I feel so inspired, whether it be clothes or food, and then other days, it is just … bleh. Not with this cake! Looks amazing!
Jocelyn Brubaker says
April 3, 2014 at 4:02 PMThanks Mary Frances! 🙂
Kelsey says
March 30, 2014 at 9:17 PMSounds SO yummy! Pinned for our Easter lunch.
Maggie says
March 30, 2014 at 11:22 PMHow much cake mix is in the box of cake mix that you used?
Jocelyn Brubaker says
March 30, 2014 at 11:32 PMI used a Pillsbury cake mix. I think they are 15.25 ounces.
Amy says
March 31, 2014 at 12:29 AMIs this the canned coconut milk?
Jocelyn Brubaker says
March 31, 2014 at 8:45 AMHi, 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 🙂
Kim says
March 31, 2014 at 3:27 AMHi. 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
Jocelyn Brubaker says
March 31, 2014 at 8:41 AMHi, 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!!!
Chloe @ foodlikecake says
March 31, 2014 at 7:28 AMThis cake is so pretty! It looks so full of coconut goodness 🙂 Yum
Melanie @ Carmel Moments says
March 31, 2014 at 8:03 AMI’m the sucker for all things coconut. Sounds so good. Pictures turned out perfect!
Jocelyn Brubaker says
April 3, 2014 at 4:04 PMThank you so much Melanie! 🙂
Paula - bell'alimento says
March 31, 2014 at 8:28 AMMy coconut loving family would go coo coo for this cake!
Chelsea @chelseasmessyapron says
March 31, 2014 at 9:38 AMWhat a gorgeous cake Jocelyn! I absolutely love the idea to have a birds nest at the top – so much fun! Pinned!
Jocelyn Brubaker says
April 3, 2014 at 4:04 PMThanks Chelsea! 😉
Marcie says
March 31, 2014 at 10:26 AMI 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!
Jessica @ A Kitchen Addiction says
March 31, 2014 at 10:50 AMLove all of the coconut flavor packed into this cake! That little nest is such a cute cake topper!
Jocelyn Brubaker says
April 3, 2014 at 4:05 PMThanks Jessica! 🙂
Lindsay @ Life, Love and Sugar says
March 31, 2014 at 2:54 PMI think I do that with my clothes every day. I am so over them right now. If I could pull this cake out of my closet though – that would be fabulous! 🙂
Kathi @ Deliciously Yum! says
March 31, 2014 at 5:52 PMThis is a coconut lover’s dream cake!! I love how moist and scrumptious this looks. That little nest on top sets it right over the cuteness edge :))
Jocelyn Brubaker says
April 3, 2014 at 4:05 PMThank you so much Kathi! 🙂
Jess @ On Sugar Mountain says
April 1, 2014 at 7:34 PMOh 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!
Chels R. says
April 2, 2014 at 2:53 PMThat cake looks incredibly moist! Perfect for Easter!
Jocelyn Brubaker says
April 3, 2014 at 4:06 PMThanks Chels! 🙂
shawn @ IWYD says
April 4, 2014 at 7:56 PMI need to dust off my bundt pan and make some of your delicious cakes! This one looks fabulous! <3
Jocelyn Brubaker says
April 5, 2014 at 3:41 PMThanks Shawn!
Desiree @ The36th Avenue says
April 5, 2014 at 12:48 AMI can’t wait to try this recipe… I am featuring it tomorrow. Thank you so much for linking up with us!
Jocelyn Brubaker says
April 5, 2014 at 3:44 PMThanks Desiree!
Jill says
April 7, 2014 at 12:55 PMTalk about coconut overload… I LOVE it! The interior of the cake looks so moist and delicious too! Pinning to try!
Chichi says
April 12, 2014 at 5:38 PMThat cake looks so moist. I love coconut and this cake looks delicious. Pinned
Pam says
April 12, 2014 at 9:06 PMGoing to make this for an Easter potluck tomorrow. Can’t wait to try it. Thank you.
Laura says
April 13, 2014 at 8:35 PMSo 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.
Mary Mertens says
February 13, 2015 at 3:24 PMI did not find a vanilla cake. Would that be a white cake or yellow cake? I bought a white cake.
Jocelyn Brubaker says
February 14, 2015 at 10:34 AMYes, the white cake is a vanilla one 🙂 I hope you enjoy the cake!
Mary Mertens says
February 14, 2015 at 11:07 PMIt was DELICIOUS!!!!!
Melissa says
April 3, 2015 at 12:07 PMCan’t wait to try this! Is the coconut sweented or unsweetened?
Jocelyn says
April 3, 2015 at 2:12 PMHi, Melissa. You can use either in this cake. I usually only buy sweetened though 🙂
Lisa Bader says
April 8, 2015 at 1:22 PMTriple 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! 🙂
Lori says
October 30, 2015 at 4:01 PMHi 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?
Jocelyn says
October 30, 2015 at 6:45 PMI 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.
Lori says
October 30, 2015 at 6:50 PMThanks 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
Verlee says
March 12, 2017 at 12:06 AMI 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.
Linda Scopazzi says
November 10, 2015 at 5:59 PMHi
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.
Jocelyn says
November 10, 2015 at 6:14 PMThis 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.
Carol says
November 29, 2015 at 4:34 PMHi! 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
Jocelyn says
November 29, 2015 at 5:34 PMI 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.
Mona says
June 6, 2016 at 8:59 PMBest. 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!
India Cakes says
August 31, 2016 at 2:30 PMThanks for sharing this delicious recipe. I am going to try this at home. Greetings from India.
Sam says
April 19, 2019 at 1:26 PMThe 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!
Carolyn says
April 19, 2019 at 1:53 PMGirl, this might be the most perfect cake I’ve ever made. Love that coconutty goodness!
Laura Reese says
April 19, 2019 at 3:05 PMThis recipe is truly a beautiful Easter dessert! It also has all of my favorite flavors.
Anna says
April 19, 2019 at 3:27 PMCoconut cakes are my favorite! This bundt cake is delicious!
Phyllis Grant says
April 20, 2019 at 3:33 AMYears 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.
Natasha says
April 20, 2019 at 4:17 AMDELICIOUS and beautiful presentation of this dessert. the family will love it!!