Why You’ll Love Coconut Bundt Cake Recipe
This Coconut Bundt Cake is a delightful dessert that combines the moistness of a bundt cake with the tropical flavor of coconut. The use of white cake mix and instant vanilla pudding mix ensures a tender crumb, while the addition of sweetened coconut and coconut extract infuses the cake with a rich coconut taste. Topped with a luscious cream cheese frosting and toasted coconut flakes, this cake is a perfect treat for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
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1 box white cake mix (dry)
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3.4 ounces instant vanilla pudding mix (dry)
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4 large eggs
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1/2 cup sour cream
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1/2 cup granulated sugar
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3/4 cup vegetable oil
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3/4 cup water
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1 teaspoon coconut extract
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1 cup sweetened shredded coconut
For the cream cheese frosting:
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12 ounces cream cheese, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup toasted shredded coconut
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a bundt pan and set aside.
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In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, sugar, oil, water, and coconut extract. Beat on medium speed for 3 minutes until the batter is smooth.
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Stir in the sweetened shredded coconut.
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Pour the batter into the prepared bundt pan.
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Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
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While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
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Once the cake has cooled, pipe or spread the cream cheese frosting over the top.
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Sprinkle the toasted shredded coconut over the frosting.
Servings and Timing
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Servings: Approximately 16 slices
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Prep Time: 10 minutes
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Cook Time: 45–50 minutes
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Cooling Time: 15 minutes in pan + 1 hour to cool completely
Variations
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Chocolate Coconut Bundt Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a chocolate twist.
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Pineapple Coconut Bundt Cake: Mix in 1/2 cup crushed pineapple (drained) along with the shredded coconut for added moisture and flavor.
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Lemon Coconut Bundt Cake: Incorporate 1 tablespoon lemon zest and 2 tablespoons lemon juice into the batter for a citrusy note.
Storage/Reheating
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Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
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Reheating: If desired, warm individual slices in the microwave for 10–15 seconds before serving.
FAQs
How can I make this cake gluten-free?
Use a gluten-free white cake mix and ensure that all other ingredients are gluten-free.
Can I use unsweetened coconut instead of sweetened?
Yes, but you may need to adjust the sugar in the recipe to compensate for the lack of sweetness.
Can I make this cake ahead of time?
Yes, the cake can be baked and stored without frosting for up to 3 days. Frost before serving.
How do I toast coconut flakes?
Spread shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5–10 minutes, stirring occasionally, until golden brown.
Can I freeze this cake?
Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Is there a dairy-free version of this cake?
Substitute dairy-free alternatives for sour cream and cream cheese, and ensure the cake mix and pudding mix are dairy-free.
Can I add nuts to this recipe?
Yes, chopped macadamia nuts or pecans can be folded into the batter for added texture.
How do I prevent the cake from sticking to the bundt pan?
Thoroughly grease and flour the bundt pan, or use a non-stick baking spray with flour.
Can I use a different type of frosting?
Cream cheese frosting pairs well with this cake, but you can also use a simple glaze made from powdered sugar and milk.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Conclusion
This Coconut Bundt Cake is a delightful dessert that combines the moistness of a bundt cake with the tropical flavor of coconut. The use of white cake mix and instant vanilla pudding mix ensures a tender crumb, while the addition of sweetened coconut and coconut extract infuses the cake with a rich coconut taste. Topped with a luscious cream cheese frosting and toasted coconut flakes, this cake is a perfect treat for any occasion.
Coconut Bundt Cake
Indulge in the moist and flavorful Coconut Bundt Cake from Chef in Training. This easy-to-make dessert combines the rich taste of coconut with a creamy cream cheese frosting, making it a perfect treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 1 box white cake mix (dry)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 4 large eggs
- ½ cup sour cream
- ½ cup granulated sugar
- ¾ cup vegetable oil
- ¾ cup water
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- For the cream cheese frosting:
- 12 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup toasted shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, sugar, oil, water, and coconut extract. Beat on medium speed for 3 minutes until smooth.
- Fold in shredded coconut.
- Pour batter into prepared Bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes; remove and cool completely on a wire rack.
Notes
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Make sure the cake is completely cool before frosting to avoid melting.
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For stronger coconut flavor, substitute vanilla pudding mix with coconut-flavored pudding.
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Toast shredded coconut by baking it at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
