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Coconut Bundt Cake

  • Total Time: 80 minutes
  • Yield: 15 1x


Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I’ve ever eaten!


Units Scale


  • 1 3/4 cups flour
  • 2 cups sweetened coconut flakes
  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 teaspoon baking powder
  • 2 teaspoons coconut extract


  • 1 cup powdered sugar
  • 2 to 5 tablespoons heavy cream (adjust to your liking for a thinner or thicker glaze)
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened coconut flakes (optional and can be toasted as well)


  1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
  2. In a medium bowl, mix flour and flaked coconut. Set aside.
  3. In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
  4. Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
  5. Pour into prepared pan. Bake for for 60 – 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.


  1. Mix ingredients together in a small bowl using a spoon or whisk. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Cuisine: American