• Skip to main content
  • Skip to primary sidebar
Piper Cooks
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cake and Cupcakes

    Coconut Bundt Cake

    Published Nov 30, 2022 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links

    7 shares
    Jump to Recipe Rate this recipe
    A whole bundt cake with icing and coconut on top and a text title.
    A whole bundt cake with icing and coconut on top and a text title.
    A bite of coconut cake on a fork.
    A whole bundt cake with icing and coconut on top.

    Coconut Bundt Cake | An easy one-bowl cake batter made with coconut milk, eggs, and yogurt for a moist and fluffy cake. Add a powdered sugar glaze and some shredded coconut to the cake for a pretty and wintry look. This cake is great for a dessert at home, for a dinner party, or potluck table.

    A slice of coconut cake on a plate beside a fork.

    I think bundt cakes are so much fun to make and serve. There are so many different bundt pans to choose from and each one gives your cake a unique look. I use a pretty simple bundt pan to bake my coconut bundt cake recipe but I love how the light glaze and coconut give this cake a simple but wintery look. 

    I make my coconut bundt cake with coconut milk and yogurt to help keep it moist and I decorate it with coconut for more coconut flavor. You could add coconut extract for even more flavor but I love how this cake tastes just how it is.

    Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • More recipes with coconut
    • Tips + FAQs
    • Recipe
    A whole bundt cake with icing and coconut on top.

    Ingredients

    About the ingredients for this recipe. See the recipe card below for exact amounts.

    • the dry ingredients: you'll need flour, baking powder, and a touch of salt as the dry ingredients for this cake.
    • the wet ingredients: these are all pretty basic baking ingredients like eggs for structure, unsweetened coconut milk for flavor and moistness, white sugar for sweetness, vanilla extract for flavor, oil to help deliver flavor and for structure, and plain Greek yogurt for a bit of tang and to help keep our cake moist. 
    • to garnish: you don't have to decorate this cake if you don't want to but a little icing glaze and some coconut adds a nice touch and makes it look a bit wintry if you're making this cake during the winter season. To make a simple glaze you can whisk together powdered sugar and milk and spoon it over the top. Sprinkle coconut over the top while the icing is wet.

    Instructions

    Prep Tips

    • Preheat your oven to 350°F (180°C)
    • Spray a bundt pan with oil

    This is an easy coconut cake recipe - the batter is easy to mix together and it bakes really nicely. I've made this cake about 6 or 7 times and I've even baked it in my toaster oven, which has a bake function, at my cabin.

    Adding vanilla extract to a cake batter.

    Start by mixing together the wet ingredients: coconut milk, yogurt, eggs, oil, vanilla extract, and sugar. Whisk it well.

    Adding coconut to a cake batter.

    Add the coconut and mix it in.

    Showing the dry ingredients for a cake batter.

    Add the baking powder and salt to the flour and mix them together.

    Stirring flour into cake batter.

    Next, add the dry ingredients to the wet ingredients and fold everything together gently with a whisk until combined.

    Adding cake batter to a bundt pan.

    Add the batter to the prepared bundt pan and bake at 350°F (180°F) for 40-45 minutes or until a skewer comes out clean and the cake is baked.

    Stirring a powdered sugar glaze.

    In the meantime, you can make a glaze by combining 1 cup of powdered sugar with a tablespoon of milk. Whisk well.

    Adding icing on top of a bundt cake.

    Spoon the icing on top of the cake once it is fully cooled.

    Adding coconut to the top of an iced bundt cake.

    Sprinkle the coconut on top.

    RECIPE TIP: Cool the cake to room temperature on a cooling rack before icing it.

    A whole bundt cake on a wood platter on a grey napkin background.
    A whole bundt cake with icing and coconut on top.

    You can also serve the cake as is if you prefer.

    Substitutions

    ✔ This recipe is vegetarian

    > Don't want to use Greek yogurt? Try sour cream instead.

    > More coconut? You could add a teaspoon of coconut extract to the batter, but I like the nice mild flavor of this cake. Try it out if you want to!

    > More coconut flavor? Try toasted coconut instead.

    Equipment

    I use a 9-inch, 12-cup bundt pan for baking this cake.

    Storage

    I store this cake at room temperature, lightly covered with a cake cover. It's usually gone within a day or two.

    A whole bundt cake with icing and coconut on top.

    More recipes with coconut

    • Chocolate Almond Protein Overnight Oats
    • Maple Cinnamon Spiced Granola
    • Coconut Jasmine Rice
    • Coconut Sugar Cookie Bar

    Tips + FAQs

    How do you bake a bundt cake?

    To bake a cake in a bundt pan, prepare the batter and spray the bundt pan with cooking spray so that the cake doesn't stick. Bake the cake and then let it cool for 5 minutes before removing the cake from the pan. Turn the bundt pan over onto a cooling rack and the cake should slip out easily.

    How long should a bundt cake cool before you apply a glaze to it?

    You should always let cake cool to room temperature before glazing or icing it. If you don't, your icing can melt and run down the cake or soak into it.

    A bite of coconut cake on a fork.

    Recipe

    A slice of coconut bundt cake on a plate beside the cake.

    Coconut Bundt Cake

    Jacqueline Piper
    5 from 1 vote
    An easy one-bowl cake batter made with coconut milk, eggs, and yogurt for a moist and fluffy cake. Add a powdered sugar glaze and some shredded coconut on top of the cake for a pretty and wintry look.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 6 mins
    Cook Time 40 mins
    Total Time 46 mins
    Servings 16

    Equipment

    • 9" Bundt Pan

    Ingredients
     
     

    For the Cake

    • 2 ½ cups flour
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ¼ cup neutral oil
    • 1 cup unsweetened shredded coconut
    • 1 cup canned coconut milk
    • ½ cup plain Greek yogurt
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup granulated white sugar

    For the Glaze

    • 1 cup powdered sugar
    • 1 tablespoon milk
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350 °F (180 °C). Spray a bundt pan with oil.
    • Mix the wet ingredients. In a bowl, mix together the oil, milk, yogurt, eggs, vanilla extract, and sugar. Whisk to combine well. Add the coconut and mix well.
    • Mix together the dry ingredients. Add the flour, baking powder, and salt to a bowl. Whisk to combine.
    • Make the batter. Add the dry ingredients to the wet ingredients. Whisk to combine without over whisking.
    • Bake. Pour the batter into the bundt pan and bake for about 40 minutes, or until a skewer comes out dry.
    • Serve as is, with powdered sugar sprinkled on top, or with a powdered sugar glaze.

    Video

    Notes

    > Don't want to use Greek yogurt? Try sour cream instead.
    > More coconut? You could add a teaspoon of coconut extract to the batter, but I like the nice mild flavor of this cake. Try it out if you want to!
    > More coconut flavor? Try toasted coconut instead.

    Nutrition

    Calories: 272kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 35mgSodium: 147mgPotassium: 116mgFiber: 2gSugar: 21gVitamin A: 52IUVitamin C: 1mgCalcium: 50mgIron: 2mg

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword bundt cake
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!

    Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

    A whole bundt cake with icing and coconut on top and a text title.

    SHARE THIS RECIPE

    • Share on Twitter Share on Twitter
    • Share on Facebook Share on Facebook
    • Share on Pinterest Share on Pinterest

    Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

    More Cake + Cupcakes Recipes

    • Cinnamon Butterscotch Cake with Streusel Topping
    • Strawberry Lemon Cake
    • Vanilla Blueberry Cake
    • Chocolate Layer Cake with Chocolate Swiss Meringue Buttercream
    7 shares

    Enter your Email address to Subscribe to my Newsletter

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jacqueline Piper.

    Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it!

    More about me →

    Popular Recipes

    • Cinnamon Bun Overnight Oats
    • Iced Coffee with Instant Coffee
    • Strawberry Lemonade Vodka Cocktail
    • Quinoa Ground Turkey Skillet - One Pan Dinner
    • Quick & Light Brioche Buns
    • Creamy Dill Chicken

    All photography and recipes on this site are Copyright © 2022 Jacqueline Piper + © PiperCooks except where stated and may not be used without permission.

    Featured on:

    Reader's Digest, Half Your Plate, NOOM, Parade.com, and Yogi Approved

    Footer

    as featured on

    ↑ back to top | Home  | About | Contact | Privacy Policy | Web Stories | How to Blog | Sign Up! for email updates | Copyright © 2023 Piper Cooks

    As an Amazon Associate I earn from qualifying purchases.