If you’re craving a cake with tropical vibes and rich, moist flavor, this Toasted Coconut Bundt Cake is the perfect choice. Infused with coconut throughout the batter, topped with a sweet coconut glaze, and finished with crunchy toasted coconut flakes, it delivers the ultimate coconut experience in every bite.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup canned coconut milk
1 cup sweetened shredded coconut
For the Glaze:
1 1/2 cups powdered sugar
2-3 tablespoons coconut milk
1/2 teaspoon coconut extract
For the Topping:
1 cup sweetened shredded coconut, toasted
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all the crevices are well-coated to prevent sticking.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer until light and fluffy.
Incorporate the Eggs: Beat in the eggs one at a time, ensuring each egg is fully combined before adding the next. Then, stir in the vanilla and coconut extracts.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the Coconut: Gently fold the sweetened shredded coconut into the batter until evenly distributed.
Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Toast the Coconut: While the cake cools, toast the shredded coconut for the topping in a skillet over medium heat, stirring constantly until golden brown. Set aside to cool.
Make the Glaze: In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Adjust the consistency with more coconut milk if necessary.
Assemble the Cake: Once the cake has cooled, drizzle the coconut glaze over the top. Sprinkle the toasted coconut over the glaze for added texture and a pop of flavor.
Serving Tips:
Presentation: For a beautiful presentation, serve the cake on a cake stand or a large platter to showcase its shape and the golden toasted coconut topping. Drizzle extra glaze right before serving for added flair.
Serving Suggestions: Pair slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert. A side of fresh tropical fruit like pineapple or mango also complements the coconut flavors beautifully.
Ideal Occasions: This cake is perfect for birthdays, family gatherings, brunches, or holidays where a flavorful and visually appealing dessert is needed.
Storage Tips:
At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure the container is sealed well to prevent the cake from drying out.
Refrigeration: If you prefer to extend the cake’s freshness, store it in the fridge for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. Let the cake come to room temperature before serving.
Freezing: To freeze, wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil, or place them in a freezer-safe bag. Store in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight and let it come to room temperature before serving. You can add fresh glaze and toasted coconut for a fresh look after thawing.
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FAQs:
Can I use a different type of milk instead of coconut milk?
Yes, while coconut milk adds a rich, tropical flavor and moisture to the cake, you can substitute it with whole milk or another plant-based milk like almond or oat milk. However, the coconut flavor will be less pronounced if you use a non-coconut alternative.
How do I prevent the cake from sticking to the bundt pan?
To ensure the cake comes out cleanly, thoroughly grease and flour the bundt pan, making sure all the crevices are coated. You can also use a baking spray with flour for easier release. Allow the cake to cool for about 10 minutes in the pan before inverting it onto a wire rack.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature or refrigerate it. Wait to apply the glaze and toasted coconut topping until right before serving for the freshest look and texture.
Can I omit the toasted coconut topping?
Absolutely! The toasted coconut adds a nice crunch and flavor, but if you prefer a simpler cake or don’t have toasted coconut on hand, you can leave it off. The cake and glaze alone are still delicious.
Conclusion:
This Toasted Coconut Bundt Cake is perfect for coconut lovers and a fantastic option for any occasion. It’s easy to make and brings a tropical, sweet flair to your dessert table. With its moist crumb, creamy glaze, and crunchy coconut topping, this cake is bound to become a favorite. Enjoy!
📖 Recipe:
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Toasted Coconut Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A moist and flavorful Toasted Coconut Bundt Cake made with rich coconut milk, sweet shredded coconut, and topped with a coconut glaze and toasted coconut flakes. This tropical-inspired dessert is perfect for gatherings, adding a burst of coconut flavor in every slice.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk
1 cup sweetened shredded coconut
For the glaze:
1 1/2 cups powdered sugar
2–3 tablespoons coconut milk
1/2 teaspoon coconut extract
For the topping:
1 cup sweetened shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Mix until just combined.
- Fold in the sweetened shredded coconut.
- Pour batter into the bundt pan and bake for 50-60 minutes, until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Toast the coconut for the topping in a skillet over medium heat until golden brown.
- Whisk the glaze ingredients and drizzle over the cooled cake.
- Sprinkle the toasted coconut on top before serving.
Notes
Storage Tip: Store the cake in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
Make Ahead Tip: Bake the cake a day or two in advance, but glaze and top with toasted coconut right before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 380 kcal per slice
