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 LOVE any and all things with coconut . . . cake, cupcakes, candy, ice cream, etc., not to mention the fact that I completely LOVE the smell of coconut extract. Yes, I have a little bit of a coconut-obsession.
Well, my life forever changed the day I made this Coconut Bundt Cake with Coconut Glaze Filling.
I took this cake up to my parent’s cabin over the Memorial Day week-end and it got rave reviews.
It’s dense, it’s moist, it’s absolutely delicious. The top of the cake forms kind of a “sugary crusty” layer from the coconut glaze that is heaven. I added the coconut glaze and WOW did it ever take it up a notch. Don’t get me wrong, the cake itself is amazing, but the glaze makes it even better.
Before we left my parents cabin, my siblings asked me to leave some of the cake for those that were spending the night. Being the kind, generous person that I am I left some (which is a good thing because I could have eaten the rest of it by myself.) I did manage to bring home enough for me to take a picture of.
P.S. This cake is even better the second and third day so keep that in mind.
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Coconut Bundt Cake with Coconut Glaze Filling
- Total Time: 1 hour 40 minutes
- Yield: 16 servings 1x
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 degrees. Generously butter and flour a 10 to 15 cup bundt pan.
- Stir flour and salt in medium bowl to blend. Set aside.
- Beat butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in eggs one at a time, then both extracts.
- Mix in flour mixture in 4 additions alternately with the 1 cup coconut milk. Fold in the coconut. Pour into prepared bundt pan, smooth top with the back of a spoon.
- Bake about 70 minutes, or until top is golden brown and tester inserted new center comes out clean.
- Cool in pan 5 minutes. Using a small sharp knife, cut around sides and center of pan to loosen cake.
- With cake still in the pan, take a skewer and poke holes all over cake. Slowly pour coconut glaze all over top and down sides of cake. Allow to cool another 10 minutes. Turn cake out onto rack and cool.
- Pour powdered sugar glaze over cooled cake.
COCONUT GLAZE: (Make while cake is cooking)
- Combine all ingredients in saucepan over medium heat, stir until sugar is dissolved. Bring to a boil and cook 5 minutes. Remove from heat.
POWDERED SUGAR GLAZE:
- Whisk powdered sugar, coconut milk and coconut extract in medium bowl until smooth. Pour over cooled cake.
- Prep Time: 30 min
- Cook Time: 70 min
- Category: Cakes & Cupcakes
Recipe Source: Adapted from bon appetit Desserts
Oh my goodness–I LOVE coconut too! I can not wait to make this cake! Wow–it looks divine!!
Jodi! I just made this cake today and LOVED it! I am a huge fan of coconut, so I was excited to try it. It was delicious!! And I love your blog! Excited to try more of your recipes! Hope you guys are doing well.
Thanks Tiff! Hope you guys are doing well too!!
Hi, I just made this cake and it is amazing! I pulled your recipe on Pinterest from someone else, do you have a Pinterest page? Thanks!
Hi Nicole, thanks for the comment. I absolutely love this cake too because I love anything coconut. I don’t have a 5 Boys Baker pinterest page yet, but I will soon. If you search 5 boys baker on pinterest though you can see everything I’ve pinned to my personal page as my 5 boys baker favorites. Does this even make sense? Thanks for looking!
Are you using the bigger, chunkier flaked coconut in the cake portion?
Hi Tammy. I just use the regular shredded coconut, like the Baker’s brand.
Any suggestions for adjusting for high altitude or can it be baked as is?
Hi Tammy, I live at a high altitude and bake the cake as directed, so you should be fine to bake it like the instructions say.
I would love to make this!
What size bundt pan do you use. I only have a 10 cup.
Thank you
I am making this recipe tomorrow for my daughter’s birthday. It looks perfect for our birthday dinner (which she prefers moms cooking over going out). Can’t wait to surprise her with this cake!
Yay! I hope you love it!
Looks to be a wonderful recipe however, I have tried multiple times to print it but ads keep covering part of it
Hi Diane! I am sorry about that and I’m glad you said something. Ads are not supposed print when a recipe is printed. It’s has been fixed so you shouldn’t have that problem. Thanks for letting me know.
Can’t wait to taste it tomorrow for the party.
This looks so delicious! I can’t wait to try it! Does the cake require refrigeration?
Hi Phyllis! No you don’t need to refrigerate the cake. Let me know if you give it a try.
Do you put both glazes on the cake or one or the other.
Hi Rhonda, you put both glazes on just like the directions say. The coconut glaze is poured on first – while the cake is still in the pan you poke holes all over the cake with a skewer and then pour it over the cake. Let the cake cool and then remove it from the pan and once it’s completely cooled you put the powdered sugar glaze on top.