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.
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.
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.
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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*This post was first published in March 2014. The photos were updated in April 2019, and then the post was updated in January 2024.