This Coconut Bundt Cake is a delicious dessert with an incredible coconut flavor. Moist and dense and topped with cream cheese frosting, this bundt cake is perfect for Easter parties.
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Bundt cakes are hands down my favorite type of cake to make. They look extra fancy because of the shape, but they are literally one of the easiest cakes to bake.
We make this Funfetti bundt cake and this salted caramel bundt cake quite often because they taste amazing and are so easy to make. The other day, I was craving a coconut cake, so I reached for my bundt pan.
Since Easter is soon, I decorated the cake with orange chocolate-covered strawberries to look like carrots.
Why This Coconut Cake Recipe Works
This coconut cream bundt cake is easy to make. It has the perfect amount of coconut flavor and is topped with cream cheese frosting and toasted coconut.
You're going to love how simple this recipe is. All you need is one bowl and a few ingredients.
Plus, this cake looks so pretty when it is finished. And the best part is that it tastes amazing, too! Serve it at spring parties, and WOW all your guests.
Key Ingredients Needed
This coconut bundt cake recipe is easy to make and doesn't require any fancy ingredients or tools. It starts with doctoring up a cake mix to taste and look like a fancy bakery cake.
- White Cake Mix - Using a store-bought mix saves time in the kitchen. You can also use a yellow or vanilla cake mix.
- Instant Coconut Pudding Mix - Adding a pudding mix helps to deepen the flavor and also gives it a pound cake texture.
- Oil & Sour Cream - Gives the cake more moisture, flavor, and a dense texture.
- Eggs - Helps to hold all the ingredients together.
- Coconut Extract - Boosts the coconut flavor in the cake mix.
- Coconut Milk - This can be used instead of the liquid called for in the box directions. You can use canned coconut milk or refrigerated coconut milk, although the canned will have a stronger coconut flavor.
- Shredded Coconut - Gives a fun texture to the cake. You can use unsweetened coconut or sweetened coconut in this cake recipe.
- Cream Cheese Frosting - Cream cheese, butter, powdered sugar, and a few flavorings create the dreamiest frosting.
- Toasted Coconut - Adds extra flavor and color to the cake compared to regular shredded coconut.
- Chocolate Covered Strawberries - Use orange melting wafers to give the strawberries a fun "carrot" look.
How To Make Coconut Bundt Cake
Three times the coconut makes this the best coconut cake you will ever have. Follow our simple directions for doctoring up a cake mix.
- Prep the pan. 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.
- Make the cake batter. Add the cake mix, dry pudding mix, sour cream, eggs, extract, oil, and coconut milk to a mixing bowl. Beat for about 2 minutes on medium speed.
- Add the coconut. Gently stir the shredded coconut into the cake batter.
- Bake and cool. Pour the batter into the prepared pan and bake until a toothpick or skewer inserted in the center comes out with a few crumbs. Let it cool in the pan for 15 minutes. Place a plate on top of the cake and then gently flip it out.
- Decorate and serve. Mix together the frosting ingredients until it is light and fluffy. Spread the cream cheese frosting over the cooled cake.
BruCrew Tip: Decorate with toasted coconut and chocolate-covered strawberries, if desired.
Storage Recommendations
A tall cake carrier with a lid is a great option for storing and transporting bundt cakes. You can also cover the cake with plastic wrap and use toothpicks to keep it from sticking to the cake.
- On the Counter - The unfrosted cake can be kept in an airtight container at room temperature for 2-3 days.
- In the Refrigerator - Place the frosted cake in an airtight container in the fridge for 4-5 days.
- In the Freezer - Wrap the unfrosted cake in plastic wrap and foil, then place it in a freezer-safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then frost and decorate right before serving.
Tips and Tricks
- Make sure to grease the bundt pan very well. A baking spray that has flour added to it is what I recommend.
- Do NOT let the baked cake sit in the hot pan longer than 15 minutes. As the cake begins to cool, it can stick to the pan.
- Use toasted coconut to decorate the top of the cake. Learn how to make toasted coconut with these three easy methods.
- Use vanilla frosting, marshmallow buttercream, or coconut frosting to frost the cake if you do not like cream cheese frosting.
- Other topping decorations that would be good on this cake are robin eggs, Mounds bars, or Almond Joy candy bars.
FAQs
Yes, this is a great cake to make 1 to 2 days ahead of time because the flavor of the cake deepens with time.
The unfrosted cake does not need to be refrigerated. If the cake is topped with cream cheese frosting, it needs to be kept in the fridge because of the dairy.
Wrap the cooled, unfrosted cake in layers of plastic wrap and aluminum foil. Freeze for up to three months, then defrost completely before frosting.
You can use regular milk, heavy cream, or half-and-half in place of the coconut milk.
More Coconut Desserts
- Chocolate Coconut Pie
- Lemon Coconut Cupcakes
- Coconut Icebox Cake
- Coconut Fruit Dip
- Coconut Cheesecake Brownies
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Recipe
Coconut Bundt Cake
This Coconut Bundt Cake is a delicious dessert with an incredible coconut flavor. Moist and dense and topped with cream cheese frosting, this bundt cake is perfect for Easter parties.
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
- ½ cup canola oil
- 1 cup canned coconut milk
- 1 ½ cups shredded coconut
For the Frosting
- 1 - 8 ounce package cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tablespoons cream of coconut
- ½ teaspoon table salt
- ½ teaspoon rum or coconut extract
- 5 cups powdered sugar
For the Chocolate Covered Strawberries
- 1 bag orange candy melting wafers
- 12 large strawberries
- ½ cup toasted coconut
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray with flour in it.
- 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 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean. 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 ⅓ 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 melting wafers 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.
Notes
- Make sure to grease the bundt pan very well. A baking spray that has flour added to it is what I recommend.
- Do NOT let the baked cake sit in the hot pan longer than 15 minutes. As the cake begins to cool, it can stick to the pan.
- Use toasted coconut to decorate the top of the cake. Learn how to make toasted coconut with these three easy methods.
- Use vanilla frosting, marshmallow buttercream, or coconut frosting to frost the cake if you do not like cream cheese frosting.
- Other topping decorations that would be good on this cake are robin eggs, Mounds bars, or Almond Joy candy bars.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 623Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 99mgSodium: 283mgCarbohydrates: 67gFiber: 4gSugar: 57gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in March 2014. The photos were updated in April 2019, and then the post was updated in January 2024.
Arlene
I have made this cake several times, mostly for Easter. I made it today for special family members that are coming over this weekend for Chinese takeout. I will decorate it with candy similar to the jelly beans I use for Easter. It is a marvelous easy cake to make, and as a bonus, it freezes so well frosting and all. One of my favs.
Sharon
After reading these comments I'll admit I had to try a very small slice so I wouldn't waste the icing should it have come out bad because I too baked it for 50 minutes....it came out PERFECT....moist and a nice coconut flavor....now I'm looking forward to icing it once it's cooled.....cream cheese icing it the only way to go.....
Cindy Christopher
What exactly is “coconut cream” and where do I find it?
Jocelyn
It's a non-alcoholic sweet coconut syrup/cream. It is commonly used in mixed drinks, so you will usually find it in the drink aisle of most grocery stores or walmart. You can also find cans of it in the baking aisles.
Leesa Wolfe
I found it in the Thai section in a can in the grocery store.
Tara
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
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
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
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.
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.
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
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
I baked this cake for 50 minutes and it was overcooked and an absolute disaster, a gummy, rubbery, wet mess.
Jocelyn
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
Hello, where do you find cream of coconut in grocery store?
Jocelyn
I usually find it in the mixer and drink aisles of most grocery stores.
Lindy
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
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
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
Could I use frozen coconut or would that make it too moist?
Jocelyn
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
Hello, I have a question: can I use vegetable oil or coconut oil.
Jocelyn
You sure can. Either of those would be fine instead of the canola. I hope you enjoy the cake.
Natasha
DELICIOUS and beautiful presentation of this dessert. the family will love it!!
Phyllis Grant
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
Coconut cakes are my favorite! This bundt cake is delicious!
Laura Reese
This recipe is truly a beautiful Easter dessert! It also has all of my favorite flavors.
Carolyn
Girl, this might be the most perfect cake I've ever made. Love that coconutty goodness!
Sam
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
Thanks for sharing this delicious recipe. I am going to try this at home. Greetings from India.
Mona
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!