Coconut Bundt Cake

Yield: 14 cake slices

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.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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 unsalted butter, softened
2 tablespoons cream of coconut
1/2 teaspoon table salt
1/2 teaspoon rum or coconut extract
5 cups powdered sugar

For the Chocolate Covered Strawberries

1 bag orange candy melting wafers
12 large strawberries
1/2 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 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 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.

Nutrition Information:

Yield:

Serving Size:

1
Amount 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.