Coconut Bundt Cake

This Ultimate Coconut Bundt Cake is pure coconut heaven – a rich, moist sour cream cake packed with coconut flavour, topped with the most incredible cream cheese frosting and finished with toasted coconut flakes. It’s the kind of showstopper cake that makes everyone think you’re a baking genius!

If you’re a coconut lover like me, this cake will absolutely blow your mind. I’m talking triple coconut action here – coconut extract in the batter, shredded coconut folded through, and more coconut on top for good measure. It’s basically a tropical vacation in cake form!

I discovered this recipe when I was desperately trying to recreate that amazing coconut cake from my childhood birthday parties (you know the one – all fluffy white coconut that stuck to everything?). After about a dozen attempts, I finally cracked the code. The secret is the sour cream – it keeps everything incredibly moist while letting that gorgeous coconut flavour really shine through.

The best part? Despite looking absolutely spectacular, it’s actually pretty straightforward to make. The bundt pan does all the fancy work for you, so you just need to mix, pour, and wait for the magic to happen. Perfect for when you want to look like a proper pastry chef without actually breaking a sweat!

Why You’ll Be Obsessed With This Cake

It’s coconut lover’s paradise – We’re talking serious coconut flavour here, not just a hint. If you love coconut, this cake will make you ridiculously happy.

Incredibly moist and tender – The sour cream keeps this cake perfectly soft and moist for days. No dry, crumbly disappointments here!

Looks absolutely stunning – That classic bundt shape covered in fluffy white frosting and toasted coconut? Pure elegance without any fuss.

Feeds a crowd – One cake easily serves 16 people, making it perfect for parties, gatherings, or when you want leftovers for days.

Actually gets better with time – This cake improves overnight as all those flavours meld together. Day two is even better than day one!

Freezes beautifully – Make it ahead and freeze (without frosting) for up to 3 months. Perfect for stress-free entertaining.

What You’ll Need

Don’t be intimidated by the ingredient list – most of this is probably already in your kitchen!

For the Cake: The base is a rich butter and sour cream cake that’s ridiculously tender and moist.

Butter and Sour Cream – This combo creates the most incredible texture. Make sure both are at room temperature for easy mixing.

Sugar – Creates sweetness and helps with that lovely tender crumb. Some reviewers found it a bit sweet, so feel free to reduce slightly if you prefer.

Eggs – Six large eggs give this cake its structure and richness. Add them one at a time for the best texture.

Coconut Extract – This is where the magic happens! Don’t skip this – it really makes the coconut flavour pop.

Flour and Baking Powder – Just enough to give structure without making it heavy.

Shredded Coconut – I use the flaked variety, but sweetened or unsweetened both work brilliantly.

White Chocolate Chips – These add lovely little pockets of sweetness throughout. You can skip them if you’re not a fan, but they’re pretty divine!

For the Frosting: A simple but spectacular cream cheese frosting that’s not too sweet and lets the coconut shine.

Cream Cheese and Butter – Both at room temperature for smooth, lump-free frosting.

Confectioners’ Sugar – Just enough to sweeten and give body to the frosting.

Toasted Coconut Flakes – The finishing touch that makes this cake look absolutely professional.

How To Make It

This might take a couple of hours from start to finish, but most of that is hands-off baking and cooling time.

Get everything ready – Preheat your oven to 165°C (325°F) and really generously grease and flour your bundt pan. Don’t skip the flour – it’s insurance against sticking!

Cream the base – Beat your softened butter and sour cream together until they’re lovely and smooth. Add the sugar and beat until it’s light and fluffy – this is what creates that tender texture.

Add the eggs – One at a time, beating well after each addition. This prevents the mixture from curdling and keeps everything smooth.

Flavour it up – Stir in your coconut extract and vanilla. Your kitchen should be smelling absolutely amazing by now!

Fold in the dry ingredients – Gently mix in your flour and baking powder, then fold through the coconut flakes and white chocolate chips. Don’t overmix – you want to keep it tender.

Bake low and slow – Pour into your prepared pan and bake for about 90 minutes. This seems like ages, but the low temperature ensures even cooking without drying out.

Cool completely – Let it rest for 10 minutes, then turn out onto a cooling rack. This is crucial – rushing this step leads to broken cake disasters!

Make the frosting – Beat cream cheese, butter, and vanilla until smooth, then gradually add confectioners’ sugar until you have a lovely spreadable consistency.

Finish with flair – Spread the frosting all over your cooled cake and top with toasted coconut flakes for that final flourish.

My Tried-and-True Tips

Room temperature ingredients are crucial – Cold butter and cream cheese lead to lumpy, uneven mixing. Plan ahead and leave everything out for a few hours.

Toast your coconut – Spread coconut flakes on a baking tray and toast for 5-7 minutes until golden. It adds such incredible flavour and looks gorgeous.

Don’t overbake – Start checking with a toothpick at 75 minutes. Some ovens run hot, and nobody wants dry cake.

Use a good bundt pan – A heavy, well-made pan distributes heat evenly. If yours is older or lightweight, you might need to adjust the timing.

Be patient with cooling – I know it’s tempting, but hot cake breaks apart. Let it cool completely before even thinking about frosting.

Make ahead friendly – The unfrosted cake actually improves overnight. Wrap it well and frost the next day for even better flavour.

Common Questions

Can I reduce the sugar? Absolutely! Several reviewers mentioned it was quite sweet. Start by reducing to 2½ cups and adjust from there based on your taste.

What if I don’t have coconut extract? You can use extra vanilla, but you’ll lose that distinctive coconut flavour. Coconut extract is usually available in the baking aisle and really makes a difference.

My cake stuck to the pan – help! This is heartbreaking but fixable! Next time, really grease every nook and cranny of your bundt pan, then dust with flour. For now, piece it back together with frosting – nobody will know!

Can I skip the white chocolate chips? Of course! Some people find they mask the coconut flavour. The cake will be just as delicious without them.

How do I know when it’s done? A toothpick inserted in the thickest part should come out clean or with just a few moist crumbs. The cake should also spring back lightly when touched.

Storage and Serving

At room temperature – Keeps beautifully for 3-4 days covered with a cake dome or loose foil.

In the fridge – The frosting contains cream cheese, so if your kitchen is very warm, pop it in the fridge. Bring to room temperature before serving.

Freezing – Wrap the unfrosted cake tightly and freeze for up to 3 months. Thaw completely before frosting.

Serving – This rich cake is perfect with a cup of tea or coffee. A thin slice goes a long way!

More Spectacular Cakes

If you love impressive cakes that taste as good as they look, you’ll definitely want to try some of my other showstoppers!

Coconut Bundt Cake

A spectacularly moist coconut cake with cream cheese frosting and toasted coconut – perfect for coconut lovers and special occasions!

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 10 minutes (cooling)
Total Time: 2 hours 10 minutes
Servings: 16 serves
Calories: 625kcal

Ingredients

For the Cake:

1 cup butter – softened
1 cup sour cream – room temperature
3 cups white sugar (can reduce to 2½ cups if preferred)
6 large eggs – room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut
1 cup white chocolate chips (optional)

For the Frosting:

1 package (4 oz) cream cheese – softened
¼ cup butter – softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
¾ cup flaked coconut – toasted

Instructions

Prepare – Preheat oven to 165°C (325°F). Generously grease and flour a 25cm (10-inch) bundt pan, making sure to get into all the grooves.
Cream the base – In a large bowl, beat softened butter and sour cream with an electric mixer until well combined. Add sugar and beat until light and fluffy, about 3-4 minutes.
Add eggs – Add eggs one at a time, beating well after each addition. Mix in coconut extract and vanilla extract.
Combine dry ingredients – Mix in flour and baking powder until just combined. Gently fold in coconut flakes and white chocolate chips (if using).
Bake – Pour batter into prepared bundt pan. Bake for 1 hour 30 minutes, or until a toothpick inserted in center comes out clean.
Cool – Let stand for 10 minutes, then run a knife around edges and invert onto a cooling rack. Cool completely before frosting.
Make frosting – Beat cream cheese, butter, and vanilla until smooth and creamy. Gradually add confectioners’ sugar until frosting reaches spreading consistency.
Finish – Spread frosting over cooled cake and top with toasted coconut flakes.

Notes

RECIPE NOTES & TIPS

Toast coconut: Spread coconut flakes on a baking tray and bake at 180°C for 5-7 minutes until golden brown, stirring once.
Room temperature matters: Make sure butter, sour cream, cream cheese, and eggs are all at room temperature for best mixing.
Don’t overbake: Start checking at 75 minutes – baking time can vary significantly between ovens.
Prevent sticking: Really grease every groove of your bundt pan, then dust with flour for easy release.
Sugar adjustment: Many find this quite sweet – feel free to reduce sugar to 2½ cups for a less sweet version.
Storage: Keeps 3-4 days at room temperature, covered. Refrigerate if very warm weather.
Make ahead: Cake improves overnight! Bake and cool completely, wrap well, then frost the next day.
Freezing: Freeze unfrosted cake for up to 3 months. Thaw completely before frosting.