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.
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!
Ingredients needed for a Coconut Cream Bundt Cake:
- White Cake Mix
- Instant Coconut Pudding
- Sour Cream
- Coconut Extract
- Coconut Milk
- Shredded Coconut
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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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
- 1/2 cup toasted coconut
- 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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Amount 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.