Coconut Bundt Cake with White Chocolate-Coconut Glaze
Last week flew by and before I knew it, it was time to plan the menu for Sunday dinner. Sundays have been a perfect opportunity for me to experiment with new dessert recipes, especially those that serve tons of people, since we have help polishing it all off and don’t have it sitting around the house, tempting us for days.
I love anything with coconut during the spring and summertime, and Bundt cakes are not only easy but they’re pretty and are perfect for serving a crowd. When I started flipping through a couple of my newer cookbooks and saw a recipe for a coconut Bundt cake, dessert was immediately decided.
This cake comes pretty darn close to a coconut pound cake, as there is quite a bit of butter, sugar and eggs that help to create a wonderfully rich and moist cake. The coconut flavor is derived from a large amount of coconut milk in both the cake and glaze, as well as a healthy dose of coconut extract. I also added toasted shredded coconut on top of the glaze because, well, I feel like any type of coconut dessert needs to be topped with toasted coconut.
A couple of years ago, a coconut cake would have never ranked high on my list of cake options, but between the coconut cupcakes I made last year and this cake, I am a total coconut convert.
Plus, after everyone went home yesterday, we were only left with two small pieces of cake. Win-win!
Three years ago: Homemade Butterscotch Sauce
Four years ago: S’mores Cupcakes
Coconut Bundt Cake with White Chocolate-Coconut Glaze
For the Cake:
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (500 g) granulated sugar
- 2 eggs
- 2 egg yolks
- 2 tablespoons coconut extract
- 2 teaspoons vanilla extract
- 1⅓ cups (320 ml) unsweetened coconut milk
For the Glaze:
- 4 to 6 tablespoons coconut milk
- ½ teaspoon (0.5 teaspoon) coconut extract
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 2 cups (240 g) powdered sugar, sifted
- 6 ounces (170.1 g) white chocolate, melted and still warm
- Shredded coconut, toasted
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
- Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.
- Spoon the batter into the prepared pan, smoothing the top into an even layer. Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
- Make the Glaze: In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract and vanilla extract. Add the powdered sugar and whisk until incorporated and smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition coconut milk, a tablespoon at a time, until you reach the desired consistency.
- Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake. Top with the toasted shredded coconut immediately and allow the glaze to set before serving, about 5 minutes. The cake can be kept in an airtight container at room temperature for up to 3 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This cake is delicious and the recipe is a keeper!
Sugar free works too!!! This is a terrific recipe. I made it by swapping out Splenda granulated sugar, Swerve confectioners sugar, and Lilys white chocolate baking chips, respectively, but followed everything else exactly the same. Came out terrific!
I use a Witon nonstick bundt pan that has a dark surface so the cake was done in 35 minutes.
Baked this cake for a work event yesterday. The flavor was amazing and it smelled divine. However, the cake was dry. It was also baked in 35 minutes. Not sure if my bundt pan had anything to do with that? Can’t imagine what it would’ve been like if I’d left it in for 50 minutes! Have never had issues like this with other recipes.
I have a 6 cup Bundt pan, could I half the recipe?
Hi – is it possible to use margarine and have the same results to make it dairy-free? If so, which brand do you recommend?
This is my favorite Coconut Cake! It’s light and very flavorful. I follow the directions the way it’s written! Perfect and my family loves it ❤️
Hi can I use milk chocolate instead of white choclate for the glaze? If so do I need to change the recipe in any way? Searching for a cake that will taste similar to an almond joy candy bar. Thanks!
Hi Anita, You can definitely do that, sounds delicious! You wouldn’t need to make any modifications to the recipe.
I have a quick question. Would you be able to use this recipe for mini bundt cakes?
Hi Michelle I’m Lisa I’ve tried your coconut bundt cake it was delicious I had no problems with it but my question to you is can this be made into cake layers?
The flavor was DELICIOUS. However, I would’ve given it 5 stars if not for the fact that not only could I not get the cake out of the pan, it also collapsed in the center and was all gooey. I even stuck a toothpick in the center multiple times and it came out clean. I followed the recipe to a tee and I’ve never had a cake stick to my Bundt cake pan. I had to throw the entire thing out. Such a shame because I was trying to make it for a coworker’s birthday, not to mention just wasted time and ingredients. ☹️
I just made this cake and the taste is delicious however half the cake remained stuck to the bunt pan. Any tips on how to easily remove the cake for better success in the future? i ended up discarding half the cake
I have tried this recipe twice with the recipe sinking each time… Any idea what I might be doing wrong? Does baking powder go bad? I can literally see big bubbles come up to just under the surface and go back down then when the cake is about done cooking it sinks. If you email meI can send you a video of it happening
Oh no! Baking powder DOES go bad, if yours has been around for awhile, try using fresh and see if that helps.
If I make the coconut bunt cake a day ahead- should I put the glaze on thennor wait til day I am serving it
Hi Becki, You can put the glaze on the day before, it will stay just fine.
The cake looks wonderful! My mouth is watering. I wanted to make sure that the measurement for the coconut extract is correct. 2 Tablespoons? That seems to be a lot. Thank you!!!
Hi Lu, Yes, it’s a lot, but it’s correct!
When you use canned coconut milk there is a thick layer on top do you use that also. How do u measure it out? If it calls for tablespoon do u just use the liquid?
Hi Donna, You want to either shake that can really well before opening, or be sure that you stir it once you open it so it’s a homogenous mixture before measuring.
I made this the other day and it’s incredible. Great coconut flavor, and one of the moistest cakes I have ever made (even two days later, it’s still super moist). The only changes I made to the recipe were that I replaced about 3/4 cup of the sugar with brown sugar, for added moistness and because I think a little bit of brown sugar goes well with coconut; and that I added some sweetened shredded coconut to the batter, maybe 3 or 4 ounces. I loved having the shredded coconut in it, but I wouldn’t recommend adding any more than that because it makes the cake more crumbly. My cake took something like 70 minutes to bake fully.
I also went with a simple cream cheese frosting flavored with coconut extract since I didn’t want to buy white chocolate. It was a great match, but honestly, the cake is so good that it doesn’t even need frosting.
I used this recipe and cake is in the oven now – was I really supposed to use 2 T. coconut extract? I chose 2 t. along with the 2 t. vanilla. Can you confirm that I should have used the 2 Tablespoons please? Thanks!!
Hi Tamara, Yes, 2 tablespoons is the correct amount.
The best white cake I have ever made.. ever! I have been eyeing this receipe since it was published as I am a fan of coconut and the old coconut cupcake receipe but couldn’t bring myself to remember to buy the coconut milk.. so I eventually made mine by mixing regular milk with shredded coconut in the blender .. the cake turned out amazing however a bit crumbley (not sure if this is a word or not :P) I guess I miscalculated the milk measurements. Also, I only used 1.5 cup of sugar as I am not too keen on it and the cake was still too sweet.
For alternative toppings, I think a lemon glaze along with fresh raspberries and maybe a bit of whipped cream on the side will be also amazing. .
For anyone who’s hesitated, just make it ..love love love
This is one of the Best cakes I have ever made! The flavor is unbelievable! It’s very pretty as well. I made this for my son’s little wedding and added roses in the middle. Lovely!
This cake was amazing. I’m not much of a coconut fan, but a coworker requested a coconut cake for her birthday. After some research, I decided on this one and I’m so glad I did! All the recipes on this site are very reliable and this is no exception. I followed the recipe exactly. It turned out extremely tender and moist, and the flavor was very coconut but not overpowering at all. The glaze was really good too. I ended up with too much, though. I think I may have made it too thin, so most of it dripped down onto the parchment strips I placed on the cake for easy clean up. Next time (and there *will* be a next time), I’ll try it a little thicker and maybe put another layer on. Absolutely perfect cake!
This cake is delicious. Made it for Easter dessert. I will be adding this recipe to my collection to make again.
Hi, Michelle – I need to make this cake a few days in advance and I’m wondering if I can freeze it. If so, should I put the glaze on and then freeze it or should I wait to put the glaze on until ready to serve?
Thanks so much!
Hi Sherry, Yes, I don’t see why you couldn’t freeze it in advance. I would freeze it without the glaze, and then glaze it once it has thawed. Enjoy!!
I love this cake, easy to make… I did not alter one thing, except for the coconut milk. I had a can of coconut cream in the pantry, I believe it was Goya brand, I thought it would give the cake a extra coconut punch and the cake turned out beautiful! and so good. Yesterday, I made the cake again, using coconut cream, a different brand, put the cake in the oven, so far so good, opened the oven door when the timer went off, and oh my, what a mess, the cake ran over the pan, top was crusty, jelly like substance under the crust, on the racks, on the bottom of the oven, what in the world happened! …. Well I had enough of the ingredients to make another, but this time I looked at what was in the coconut cream, second ingredient was SUGAR, yup… that is what happened… too much sugar, so be aware of what is in the coconut cream. I then used coconut milk, unsweetened, and it was just fine, looks good and tasted great! I looked for Coconut Extract at several stores, all I could find was Coconut Flavor, it worked out fine, but would like to get Coconut Extract.
Hi Kathleen, Thanks so much for sharing your experience with the coconut cream! As for the extract, the last time I bought it, I did notice that the McCormick brand had been repackaged and is now labeled as “coconut flavor”. My old bottle was “coconut extract”. I think they are the same product after doing some research.
No, I used Thai Kitchen coconut milk without sugar in it and the *exact* same thing happened to me. I’m a very experienced baker and I’m a bit upset that I wasted the time and ingredients.
Made this last night and brought it to work today. It was fabulous and my coworkers all raved. It was easy to put together and came out so moist and tender. Mine was perfectly done in 45 min. The glaze was yummy too and a little unusual. Mine ended up a little thick so it was more like a frosting, but it was fine like that. I was afraid it would be really sweet with the powdered sugar and white chocolate (i used white choc chips), but some how they work really well together. I couldn’t find coconut extract so I used coconut flavor instead and the cake ended up with a nice, but subtle coconut flavor. I also used Thai Kitchen Organic Coconut Milk because that was the only full fat coconut milk I could find. I’m going to try it again with coconut extract (if I can find it) and Goya coconut to see if there is a difference. Thanks for a great recipe!
Bundt cake is always good to serve a crowd. Love all the coconut in this one!
I made this a few days ago (before it was edited to include the sugar step, but I just used my best judgement about when to put it in) and it was a HUGE success. Everyone loved it, it was gone in 20 minutes, I was asked for the recipe, and I’ve even been asked to make it again for this weekend. It’s SO good. Delicious. Thanks for yet another great recipe!
I was spaced out following your directions and was about to put the mixture into my pan when I realized I never added sugar:..I’m assuming you mix up sugar with the butter and that’s the step you may have forgot to write? Or when should I have added it?
I’m starting over and still excited about this cake:)
Agh Kristine, I am so sorry! Yes, you beat the butter and sugar; I have edited the recipe above to correct that error.
I just popped this into the oven but wanted to note that you left the addition of granulated sugar out of the recipe steps (its in the ingredients). Although the average joe might know to add it, someone following with tasting might never stop to add it in.
Batter tasted divine =)
I really want to make this cake on Saturday, but I am unsure about what kind of coconut milk to use. Has anyone made this yet? I guess the author has not seen our questions.
Hi Mary, I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store.
Many thanks, were you happy with the results ?
I meant to say I know I’ll be happy with the results!!!!
Love coconut cake with a passion. I really like this frosting recipe! Totally will try.
I put 1/2 cup less sugar – and in its place a 1/2 cup shredded sweetened coconut – and I grated in a couple of tablespoon each lemon and lime zest. The cake was beyond done at 45 minutes and smelled heavenly coming out of the oven. A few hours later when we tucked into it, it was a bit dry. Thanks a lot for sharing this delightful recipe.
The cake was likely dry due to your substituting shredded coconut for sugar. Coconut-even seemingly moist coconut will suck up any liquid in a recipe. ?
You totally found my weakness!!!!!
I love anything coconut…..now I have to find someone to help me eat it!!!!
I too would like clarification on the type of coconut milk. Is it the boxed type or canned?
Hi Mary, I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store.
WOW, Michelle — what a mouth watering, delicious looking cake. Since I’ve been a coconut connoisseur from way back when (Mounds/Milk Chocolate Coconut Clusters/Coconut Ice Cream/Coconut Cookies/Coconut Cake/you name it), this certainly looks right up my alley. However, I, too, would be interested to know whether you use the boxed or the refrigerated coconut milk.
Hi Valerie, I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store.
Thanks so much for replying to my question, Michelle! I hope that you have a wonderful weekend!
This looks amazing! I love coconut and bundt cakes. Quick question: how much do you grease and flour you pan? Every time I make a bundt cake it sticks to the pan, even though I spray the pan SO MUCH!
I use shortening to grease all the nooks and crannies, then I flour the inside, tapping out any excess. I do this for all of my cake pans when a cake needs to be turned out, and it works like a charm!
Love the looks of this coconut bundt cake, Michelle! I agree that bundt cakes are a definite crowd pleaser, and the intense coconut flavor in this one is perfect for a summertime get-together! Thanks for the recipe!
I am just jumping on the “What type of coconut milk did you use” bandwagon! I am soooo making this for my daughter’s birthday party this weekend. We’re doing a bit of a Hawaiian theme, and this would be a perfect addition. Thank you.
My guess is that you’re talking about thick, canned Coconut Milk…as I feel like it has a stronger coconut flavor and would increase the moisture, but curious to see if you’re using the boxed, refrigerated kind!
Hi Summer, I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store.
Oh Michelle, I’m on my 9th day of Whole30 and find it so difficult to read your email with these beautiful recipes. I do admit to deleting them because I know I can always find them on your website. Coconut anything is one of my absolute favorite flavors. So, I’ll at least put this in my BEB Pinterest board and keep it for another time. Friday is always my favorite day as your email is always my first click.
This summer I’ve been craving all things coconut, so this cake is definitely going on to the “to make” list for me! :)
Oh my – this look absolutely amazing! :)
x M. / http://nevermindnm.blogspot.com/
The cake looks delicious and after reading the recipe I can see why it tastes so coconutty! Can you suggest a substitution for the white chocolate in the glaze as I would like to make the cake dairy free. Unfortunately I will be substituting a non-dairy margarine for the butter in the cake. Also, what type of coconut milk do you use – canned or boxed? By the way, your baby is adorable. Time flies by so quickly with babies – especially when you are not the one having the sleepless nights etc.
I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store. And thank you! :)
Thanks for responding but what I really wanted to know is what I can substitute for the white chocolate in the glaze if I want to keep it non-dairy?
I did a quick Google search and there are some vegan white chocolate substitutes, if you are interested. Otherwise, you could omit the white chocolate an make a simple glaze with powdered sugar and coconut milk.
This cake looks incredibly delicious and makes a gorgeous presentation too! I am a coconut fan, so this is right up my alley. However, I have to ask you about the coconut milk: What kind do you use? And where do you find it? I’m assuming it’s at the local GE, but it seems that there are several different items labeled “coconut milk”. I’ve had the more watery refrigerated kind and the thicker canned variety that was found in the Asian section when GE had the international foods sections. Hoping you can clear up my confusion. Thanks!
Hi Michelle, I used canned coconut milk (Goya brand), found in the Hispanic section of the local grocery store.
Wow! Your cake looks fabulous.
I s actually just looking for coconut recipes and took a break to browse Feedly. This must be made soon!!
This looks beautiful! I love coconut, but I’m not fond of white chocolate. Do you have a recipe for a regular chocolate glaze that would work for this cake? Thanks, Michelle! Love your recipes!
Hi Helen, You could use the glaze from this cake: