Coconut Bundt Cake

5 from 2 votes

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.

Prep Time6

Cook Time40

Total Time46

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 272kcal

Author: Jacqueline Piper

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

US Customary - Metric

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