Best Coconut Bundt Cake Recipes

CHOCOLATE COCONUT BUNDT CAKE

Steps:

• Can use a chocolate glaze if you prefer.
• Preheat oven to 350° degrees.
• Grease and flour a 10" bundt pan.
• Filling: In a small bowl, beat egg whites till foamy.
• Slowly add sugar while beating whites until stiff peaks form.
• Stir in flour and coconut and set mixture aside.
• Cake batter: In a large bowl, mix remaining ingredients.
• Beat for 2 minutes with mixer at medium speed.
• Pour about 1/3 to 1/2 of the batter into the pan.
• Spoon the coconut mixture evenly on top of the batter.
• Fill the pan with the remaining batter.
• Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
• Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
• When cool, top with glaze.
• Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE

Steps:

• Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
• Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
• Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
• Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour.
• In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
• Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
• Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
• In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

BANANA-COCONUT BUNDT CAKE WITH ESPRESSO GANACHE GLAZE

Steps:

• Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
• Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
• Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
• Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
• In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
• Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
• Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
• For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
• Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.

SNOWY PINK COCONUT BUNDT CAKE

Steps:

• For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
• Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
• For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
• Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
• Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
• Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan.
• Sift flour and salt together.
• Beat butter and sugar in a large bowl until fluffy.
• Add extracts and the eggs one at a time until well mixed.
• Mix flour mixture into the batter alternatively with one cup of the coconut milk.
• Fold in two cups of flaked coconut.
• Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
• Cool in cake pan for about five minutes then invert onto cooling rack.
• Whisk powdered sugar and remaining 1/4 cup of coconut milk.
• Spoon glaze over cake and sprinkle with additional coconut.

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE

Steps:

• Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
• Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
• Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

MALIBU RUM COCONUT BUNDT CAKE

Steps:

• 1. Cream together the butter and both sugars until smooth. Add The eggs and the extra yolk , extracts (1 @ a time )Beating on med-high until well blended ; Gradually blend in the rum and sour cream.
• 2. Sift together the dry ingredients and alternately with the whipping cream add to the creamed mixture , ending with the flour ; Mixing well between each addition.
• 3. Pour batter into a greased and floured ( I use Bakers joy) 10" Bundt pan and bake @ 350° for 55-60 minutes or until the tooth pick test comes out clean.
• 4. Let it cool before removing from the pan for about 15 minutes and then invert onto a wire rack to cool completely. Place a sheet under the wire rack , it will help catch the icing falling off of the cake when its time to ice it.
• 5. Melt the butter with the milk on low heat until the butter is all melted ; Remove from the heat and whisk in the rum and sugar until you have a smooth thick glaze ; Stir in the coconut and pour over top of the cooled cake ; using spatula to spread icing all over the cake ; as the icing rolls off the cake , spoon it bake up and put back on the cake ; sprinkle with more coconut for garnishment.

CHOCOLATE COCONUT BUNDT CAKE

Steps:

• 1. Heat oven to 325 degrees. Combine cake mix, pudding mix, water, eggs, and oil in large bowl until blended.
• 2. Beat on medium speed 4 minutes. Stir in coconut and chocolate chips.
• 3. Spray a bundt pan with cooking spray, or grease and flour (or dust with cocoa). Pour batter into pan.
• 4. Bake approximately 1 hour (check with a toothpick at 50 min).
• 5. Let cool in pan for 15 minutes, and then remove from pan and let it cool completely on a wire rack.
• 6. To make the glaze, combine sweetened condensed milk and chocolate chips in a small saucepan.
• 7. Over medium-low heat, stir constantly until chocolate chips melt and the mixture is smooth. Do not allow it to bubble.
• 8. Remove from heat, and stir in vanilla. Allow to cool for just a bit before glazing cake.
• 9. You can sprinkle the cake with coconut (I toasted mine) or nuts, or just leave plain!

KEY LIME-COCONUT CREAM BUNDT CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix cracker crumbs, brown sugar and 3 tablespoons butter; set aside.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating after each addition. On low speed, alternately add flour mixture, about one-third at a time, and whipping cream, about half at a time, beating just until blended. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut.
• Sprinkle half of crumb mixture in bottom of pan. Spoon half of batter over mixture in pan; spread evenly. Sprinkle with remaining crumb mixture; top with remaining batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, stir powdered sugar, 1/2 teaspoon lime peel and 4 to 5 teaspoons lime juice. Spoon glaze over top of cake. Sprinkle with 2 tablespoons coconut. Cut with serrated knife.

COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
• Stir 3 cups cake flour and salt in medium bowl to blend.
• Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
• Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
• Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .

COCONUT POPPY SEED BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

CREAM CHEESE COCONUT FILLING (BUNDT CAKE)

Steps:

• Cream the cheese.
• Add coconut then mix.
• What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
• drop coconut/cream cheese mixture over the chips in the cake mixture.
• then I dropped the nuts on top of that.
• I used this with Recipe #249654 Dark Chocolate Cake - WOW!

COCONUT PINEAPPLE BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
• In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
• Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
• Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
• While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
• To make the glaze, whisk the confectioners' sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.

COCONUT KISSES BUNDT CAKE

Steps:

• Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a bowl slightly microwave butter so it is soft.
• Combine eggs, milk and the condensed milk. Add shredded coconut, flour and baking powder.
• Pour batter into the prepared pan and pop it into the preheated oven.
• Bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. Let cool for ten minutes and transfer to cake platter to cool.

KARLA EVERETT'S MALIBU RUM COCONUT BUNDT CAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.Spray a 12 cup bundt pan liberally with Bakers Joy, or non stick cooking spray and set aside till needed.
• 2. In a large mixing bowl cream together the butter with both sugars until light and fluffy, and no granules remain in batter. Add the eggs one at a time, and beat well after each addition, then add the extracts, & beat until completely blended.
• 3. Slowly add the rum and sour cream, and beat until it is incorporated into batter. Sift the dry ingredients together in a medium size bowl. Then alternate the dry ingredients with the whipping cream into the creamed mixture,beating well after each addition, making sure flour is the last addition, blending until batter is nice and creamy.
• 4. Pour batter into prepared pan, and place in preheated 350 degree oven, and bake for 1 hour to 1 hour & 10 minutes, or until toothpick inserted into center of cake comes out clean.
• 5. Allow cake to sit in pan for 10 to 15 minutes then invert onto cooling rack. Karla suggests placing a sheet of paper underneath the rack to catch the icing that drops off as you ice the cake, once it has cooled.
• 6. For the icing, in a medium size sauce pan melt the butter with the milk over low heat, just until butter has melted. Remove from heat and whisk in the rum and powdered sugar until you have a smooth glaze. Add the coconut to glaze snd spread icing over the entire cake, icing will drop down on the sides of cake, but add it back on top, and sprinkle with additional coconut if desired, and garnish with maraschino Cherry halves. Or use Half slices of pineapples around base of cake and top each pineapple half with cherries.

COCONUT PECAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
• Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
• Stir in coconut and pecans.
• Spoon into a well greased 10 inch tube pan.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
• Bring to a boil; cook for 5 minutes.
• Remove from the heat; add remaining extract.
• Slowly pour hot syrup over hot cake.
• Cool in pan for 4 hours before removing to serving plate.
• Dust with confectioners sugar.

COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS

Steps:

• Preheat oven to 350°F.
• Spray Bundt pan with non-stick baking spray.
• In a mixing bowl sift together: flour, baking powder and salt; set aside.
• Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
• Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
• Turn mixer to low and mix in coconut.
• Spoon into bundt pan.
• Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
• Take bundt pan with cake out of oven and set aside for 10 minutes.
• Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
• Poke holes in cake bottom and 1/3 of glaze into holes.
• Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
• Let cool completely before cutting.

COCONUT BUNDT CAKE WITH RUM GLAZE

Steps:

• Position rack in lower third of oven; heat to 325 F. Coat bundt pan with vegetable spray; dust with a little flour and tap out excess. Into large bowl, sift togetehr flour, baking powder and salt. Using a mixer, beat butter on medium spead until light and creamy. Add sugar, beating well. Add eggs one at a time, beating well after each addition. Add extracts. Beat in half the flour mixture, then half the milk and repeat. Stir in shredded coconut. Scrape into prepared pan. Bake until top is golden and center is firm to the touch, about an hour. Let cool in pan on wire rack 20 minutes. Turn out of pan. Drizzle with glaze. Glaze: In saucepan, mix 1 cup powdered sugar, 2 to 3 tbs rum. Heat just until melted.

COCONUT BUNDT CAKE - MOIST & DELISH!

Steps:

• 1. Preheat oven to 325 degree F. Grease a bundt pan - I use bakers secret spray. Set aside. In a medium sized mixing bowl, whisk eggs and sugar together, until well blended.
• 2. Add the buttermilk, oil, extract, salt, baking powder, flour and coconut. Whisk until blended.
• 3. Pour into prepared bundt pan and bake for 40 - 45 minutes or until a pick comes out clean. While cake is baking, prepare glazed to be poured over cake while it's still hot.
• 4. Glaze: In a small saucepan, add water, sugar and extract and bring to a boil, then turn heat to simmer and continue simmering for 5 minutes, or until slightly thicken, will not be very thick. Set aside until cake comes from oven.
• 5. Once cake is finished baking, pour glaze over the cake and leave it set for about 5 minutes. ( Take a narrow, thin knife and go around the inside edges of cake.) Turn out onto serving platter. Can decorate with some added coconut or leave as is and perhaps just serve with some fresh whipped cream. Enjoy!