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.
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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. 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.
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.
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.
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.
Other easy Easter desserts:
- Marshmallow M&M’s Fudge
- Easter Rice Krispies Treats
- Chocolate Covered Marshmallow Bunnies
- Reese’s Cream Eggs
- Party Peeps Eclair Cake Cups
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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.
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
- 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: 14 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 99mgSodium: 326mgCarbohydrates: 65gFiber: 4gSugar: 56gProtein: 5g
*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.
Tara says
Unless I was looking in the wrong places, it’s hard to find a good coconut cake in August. It’s my moms fave cake, and I waited to the last min to try and get one made. So I decided to do it myself. I am in no way a baker, so I had her try a piece way before birthday singing time! Just in case we would need to go out and buy a cake! I made the cake without the strawberry toppings. I followed the recipe and my cake came out great. The cake was moist and had that great coconut taste. Mom loved it and family loved it. Thank you, Thank you!
Ted Hennessy says
I made this cake for my wife for Mother’s Day today. I made it exactly as written. It was PERFECT! 50 minutes and the cake tester came out clean. My entire family loved this cake!
Jennifer says
I am an avid and successful baker. There is something dreadfully wrong with this cake recipe. The batter blew up early and baked over the edge and cracked apart in several places. Upon removing from the pan, the cake collapsed and was deformed in many places. The shock came when cutting and eating the cake. It was a heavy, gummy, and wet mess. There was NO crumb to this cake. It was like rubber trying to chew and swallow it. You need to go back to the drawing board. I wasted all of the expensive ingredients. Having a recipe like this online is very unprofessional.
Jocelyn says
I am so sorry to hear this recipe did not work for you. It is one I have made multiple times, so the recipe is good. What bundt pan did you use? As I’m wondering if your bundt pan was not the correct size because the cake should not have exploded over the top. The exact pan I used is shown in the recipe card. Also, you said you baked it 50 minutes and it was overcooked…but then you said it collapsed and was gummy and wet which means it was actually undercooked which is why the recipe says to bake the cake for 60 minutes.
lisa g. says
I do have an electric oven and that may account for the fact that it baked fast. I have had other bundt cakes that have baked faster as well. Yes I tripled checked that I used all the ingredients. Thanks for your help and great recipes Jocelyn! The cake turned out fine.
lisa g. says
I used a cake tester, toothpick and paring knife to test to see if it was done. All three testers came out clean at 35 minutes. Very dark around the edges. I took it out at 40 to 45 minutes. I want to bake it 60 minutes but my testers were dry. I smelled some burning from the edges. I sure hope this cake flips out well without cake batter every where. Will let you know how it turned out. Is this unusual timing, Jocelyn?
Jocelyn says
Do you know if your oven bakes faster than normal and did you make sure to use all the ingredients listed? I’m not doubting your baking at all, I’m just trying to figure out why it baked so fast. I’ve baked these cake multiple times, and it always takes 50-60 minutes to bake.
Jennifer says
I baked this cake for 50 minutes and it was overcooked and an absolute disaster, a gummy, rubbery, wet mess.
Jocelyn says
The recipe says to bake the cake for 60 minutes. If yours was wet and gummy, it’s because you removed it from the oven too early.
Sunshine says
Hello, where do you find cream of coconut in grocery store?
Jocelyn says
I usually find it in the mixer and drink aisles of most grocery stores.
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. 🙁
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.
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.
Charlotte Brown says
Could I use frozen coconut or would that make it too moist?
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!
Marilyn says
Hello, I have a question: can I use vegetable oil or coconut oil.
Jocelyn says
You sure can. Either of those would be fine instead of the canola. I hope you enjoy the cake.
Natasha says
DELICIOUS and beautiful presentation of this dessert. the family will love it!!
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.
Anna says
Coconut cakes are my favorite! This bundt cake is delicious!
Laura Reese says
This recipe is truly a beautiful Easter dessert! It also has all of my favorite flavors.
Carolyn says
Girl, this might be the most perfect cake I’ve ever made. Love that coconutty goodness!
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!
India Cakes says
Thanks for sharing this delicious recipe. I am going to try this at home. Greetings from India.
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!
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
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.
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.
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.
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?
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.
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
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.
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! 🙂
Melissa says
Can’t wait to try this! Is the coconut sweented or unsweetened?
Jocelyn says
Hi, Melissa. You can use either in this cake. I usually only buy sweetened though 🙂
Mary Mertens says
I did not find a vanilla cake. Would that be a white cake or yellow cake? I bought a white cake.
Jocelyn Brubaker says
Yes, the white cake is a vanilla one 🙂 I hope you enjoy the cake!
Mary Mertens says
It was DELICIOUS!!!!!
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.
Pam says
Going to make this for an Easter potluck tomorrow. Can’t wait to try it. Thank you.
Chichi says
That cake looks so moist. I love coconut and this cake looks delicious. Pinned
Jill says
Talk about coconut overload… I LOVE it! The interior of the cake looks so moist and delicious too! Pinning to try!
Desiree @ The36th Avenue says
I can’t wait to try this recipe… I am featuring it tomorrow. Thank you so much for linking up with us!
Jocelyn Brubaker says
Thanks Desiree!
shawn @ IWYD says
I need to dust off my bundt pan and make some of your delicious cakes! This one looks fabulous! <3
Jocelyn Brubaker says
Thanks Shawn!
Chels R. says
That cake looks incredibly moist! Perfect for Easter!
Jocelyn Brubaker says
Thanks Chels! 🙂
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!
Kathi @ Deliciously Yum! says
This 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
Thank you so much Kathi! 🙂
Lindsay @ Life, Love and Sugar says
I 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! 🙂
Jessica @ A Kitchen Addiction says
Love all of the coconut flavor packed into this cake! That little nest is such a cute cake topper!
Jocelyn Brubaker says
Thanks Jessica! 🙂
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!
Chelsea @chelseasmessyapron says
What a gorgeous cake Jocelyn! I absolutely love the idea to have a birds nest at the top – so much fun! Pinned!
Jocelyn Brubaker says
Thanks Chelsea! 😉
Paula - bell'alimento says
My coconut loving family would go coo coo for this cake!
Melanie @ Carmel Moments says
I’m the sucker for all things coconut. Sounds so good. Pictures turned out perfect!
Jocelyn Brubaker says
Thank you so much Melanie! 🙂
Chloe @ foodlikecake says
This cake is so pretty! It looks so full of coconut goodness 🙂 Yum
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
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!!!
Amy says
Is this the canned coconut milk?
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 🙂
Maggie says
How much cake mix is in the box of cake mix that you used?
Jocelyn Brubaker says
I used a Pillsbury cake mix. I think they are 15.25 ounces.
Kelsey says
Sounds SO yummy! Pinned for our Easter lunch.
Mary Frances says
I 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
Thanks Mary Frances! 🙂
Kayla says
This looks delicious! The little eggs you added on top are so cute, and the cake looks nice a moist. I love it 🙂
Jennie @themessybakerblog says
I love coconut! This cake looks so moist. Pinning.
Jocelyn Brubaker says
Thanks Jennie! 🙂
Averie @ Averie Cooks says
It looks so moist! The only way cake should be 🙂 pinned
Emily @ Life on Food says
Coconut 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
It’s definitely one of my favorite flavors too! 🙂
Julianne @ Beyond Frosting says
I am loving all the coconut these days!
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
Jocelyn Brubaker says
They are my kind of recipes too! 😉 Thanks Marti!
Gina says
Oh my – coconut is the one thing that gets me every time. YUM!
Anna @ Crunchy Creamy Sweet says
LOVE this bundt cake! The little nest on top of the slice – so adorable!! Pinned!
Jocelyn Brubaker says
Thanks Anna! 🙂
Layla @ Brunch Time Baker says
This cake is packed with coconut! It looks so moist and delicious!
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!
Jocelyn Brubaker says
Thank you Jamie! 🙂
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 😉
Jocelyn Brubaker says
Thanks Megan! 🙂
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.
Connie says
I so enjoy your blog. Thanks for sharing…
Jocelyn Brubaker says
Awwww, thank you so much Connie! 🙂