If you love coconut, you’re in luck. This Coconut Bundt Cake with Coconut Glaze Filling is an absolute must-try recipe for you!
I adore everything coconut — cake, cupcakes, candy, ice cream — and I especially love the aroma of coconut extract. I admit I’m a bit obsessed.
This Coconut Bundt Cake with Coconut Glaze Filling changed my baking life. It’s the kind of cake you want to make again and again.
I brought this cake to my parents’ cabin over Memorial Day weekend and it received rave reviews. The crumb is dense and moist, and the coconut glaze bakes into a thin, sugary crust that’s pure heaven. The cake is wonderful on its own, but the glaze elevates it to something special.
Before we left the cabin, my siblings asked me to leave some for the guests staying overnight. I obliged — a wise decision, since otherwise I might have eaten most of it myself. I did bring back just enough to take a photo.
P.S. This cake tastes even better on the second and third day, so don’t be surprised if leftovers vanish fast.
Coconut Bundt Cake with Coconut Glaze Filling
5 Stars
5 from 2 reviews
- Total Time: 1 hour 40 minutes
- Yield: 16 servings
Description
Coconut is one of my favorite things to bake with. If you love coconut, you’re in luck. This Coconut Bundt Cake with Coconut Glaze Filling is an absolute must-try recipe for you!
Ingredients
CAKE:
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned unsweetened coconut milk
- 2 cups sweetened flaked coconut
COCONUT GLAZE:
- 1 cup sugar
- 1/2 cup water
- 2 teaspoons coconut extract
- 2 tablespoons butter
POWDERED SUGAR GLAZE:
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened coconut milk
- 1 teaspoon coconut extract
Instructions
CAKE:
- Preheat oven to 350°F. Generously butter and flour a 10- to 15-cup bundt pan.
- In a medium bowl, stir together the cake flour and salt; set aside.
- In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs one at a time, then stir in the vanilla and coconut extracts.
- Mix the flour and salt into the butter mixture in four additions, alternating with the cup of coconut milk. Fold in the sweetened flaked coconut. Pour the batter into the prepared bundt pan and smooth the top.
- Bake about 70 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.
- Cool the cake in the pan for 5 minutes. Run a small, sharp knife around the sides and center to loosen the cake.
- While the cake is still in the pan, use a skewer to poke holes all over the top. Slowly pour the coconut glaze over the top and down the sides so it soaks into the cake. Allow to cool another 10 minutes, then invert the pan onto a rack and remove the pan to finish cooling.
- When the cake is completely cooled, pour the powdered sugar glaze over the cake.
COCONUT GLAZE (make while cake is baking):
- Combine the sugar, water, coconut extract and butter in a saucepan over medium heat. Stir until the sugar dissolves, bring to a boil, and cook for 5 minutes. Remove from heat and set aside.
POWDERED SUGAR GLAZE:
- Whisk the powdered sugar with the coconut milk and coconut extract in a medium bowl until smooth. Drizzle over the cooled cake.
- Prep Time: 30 min
- Cook Time: 70 min
- Category: Cakes & Cupcakes
Recipe Source: Adapted from Bon Appetit Desserts