Coconut Bundt Cake topped with a sweet coconut icing and sprinkled with coconut flakes. It’s rich, flavorful, and perfect for any occasion.
Coconut Bundt Cake
Ingredients:
For the cake:
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 tsp coconut extract (optional but enhances flavor)
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup canned coconut milk (or whole milk)
1 cup sweetened shredded coconut
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
Cream butter and sugar together until light and fluffy (3–5 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
Whisk flour, baking powder, and salt in a separate bowl.
Add flour mixture and coconut milk to the batter in alternating batches, beginning and ending with flour.
Fold in shredded coconut.
Pour into prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Coconut Icing:
Ingredients:
1 1/2 cups powdered sugar
2–3 tbsp coconut milk (or regular milk)
1/4 tsp vanilla or coconut extract
Pinch of salt
1/2 cup sweetened coconut flakes (for topping)
Instructions:
Whisk powdered sugar, milk, extract, and salt until smooth and pourable.
Drizzle icing over the cooled Bundt cake.
Immediately sprinkle with coconut flakes before icing sets.