Go Back
A sliced Coconut Bundt Cake with Coconut Glaze Filling, drizzled with white icing and topped with toasted coconut flakes, served on a white plate.
Daniel

Coconut Bundt Cake with Coconut Glaze Filling

Indulge in a moist and tender coconut bundt cake, infused with rich coconut flavor, and finished with a luscious coconut glaze that fills the center and elegantly drizzles over the top. Perfect for any gathering or a sweet tropical escape.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Bundt Cake
  • 2 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure coconut extract
  • 1 cup full-fat coconut milk canned, room temperature
  • 1/2 cup sweetened shredded coconut optional, for texture
For the Coconut Glaze/Filling
  • 3 cups powdered sugar sifted
  • 1/4 cup full-fat coconut milk canned, plus more if needed
  • 1 tsp pure coconut extract

Equipment

  • 12-cup Bundt pan
  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Spatula
  • Wire cooling rack

Method
 

For the Coconut Bundt Cake
  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring every crevice is coated to prevent sticking. Set aside.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
  4. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and coconut extract until just combined.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. If using, gently fold in the sweetened shredded coconut with a spatula until evenly distributed.
  7. Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
  8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven.
  9. Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up before unmolding.
  10. After cooling in the pan, carefully invert the cake onto the wire rack to cool completely, which will take about 1-2 hours. Do not glaze the cake until it is fully cooled.
For the Coconut Glaze/Filling and Assembly
  1. Once the bundt cake is completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, ¼ cup of full-fat coconut milk, and coconut extract until smooth. The glaze should be thick but pourable; if it's too thick, add more coconut milk 1 teaspoon at a time until the desired consistency is reached.
  2. Carefully transfer the cooled bundt cake to a serving platter or place it back on the wire rack (with parchment paper underneath to catch any drips).
  3. Pour about two-thirds of the prepared coconut glaze into the center hole of the bundt cake, allowing it to pool and seep slightly into the cake. This creates the 'glaze filling'.
  4. Drizzle the remaining glaze evenly over the top of the cake, allowing it to elegantly drip down the sides.
  5. Let the glaze set for at least 30 minutes at room temperature before slicing and serving. This allows the glaze to firm up slightly.

Notes

For the best results, ensure all cold ingredients (butter, eggs, coconut milk) are truly at room temperature. This helps create a smooth, emulsified batter and contributes to a tender cake crumb. To easily flour your bundt pan, after greasing, add a tablespoon or two of flour, shake it around to coat all surfaces, then tap out the excess. Do not attempt to unmold the cake too soon, or it may stick or break; cooling completely is crucial. Store the cake, covered, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.