Name: Toasted Coconut Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
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; 1 1/2 cups powdered sugar; 2-3 tablespoons coconut milk; 1/2 teaspoon coconut extract; 1 cup sweetened shredded coconut, toasted

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

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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