Here is the perfect coconut cake! This bundt cake has a soft and fluffy crumb, it’s packed with coconut, and topped with coconut cream cheese frosting. One special technique makes this cake extra moist and flavorful!
Recipe snapshot
TASTE: Sweet coconut, butter, and vanilla with a hint of almond extract. The almond helps intensify the coconut flavor!
TEXTURE: This is a very moist cake from a combination of coconut milk and oil, as well as a coconut syrup which is added after baking.
WHAT SETS THIS RECIPE APART: After baking, the cake is covered in coconut syrup which makes the cake extra moist and flavorful. More on this below.
SKILL LEVEL: All steps of this recipe are easy and no special skills are needed. Bundt cakes are great for beginners!
Coconut cake overview
Make the cake batter
This homemade coconut cake batter comes together in minutes with an electric mixer.
Bake the cake
Bake at 350°F for 45-55 minutes.
Add the coconut syrup
Add the syrup by poking holes in the bottom of the cake and spooning it in as well as brushing it on the sides and top.
Frost and garnish
Make the coconut cream cheese frosting and add it to the cake. Top with toasted coconut.
Special technique
Coconut syrup!
The perfect way to keep this cake moist and extra flavorful is by adding a homemade coconut syrup. It’s a simple mixture of coconut milk, sugar, and vanilla.
While the cake is still in the pan, poke the top (which will end up being the bottom) all over with a skewer. Spoon half of the syrup down into the holes and the cake will absorb it.
The remaining syrup will get brushed on the sides and top of the cake after removing it from the pan.
Behind the recipe testing: 3 updates
This recipe has been slightly modified from the original version. I made the following changes which make the cake even more moist and flavorful:
Swap some of the butter for oil. The recipe originally called for 1 cup of butter. I reduce the butter by half and add the same amount of oil. This makes the cake stay moist for days!
Decrease the sugar and coconut milk. This keeps the cake from being too wet and too sweet since we’re adding coconut syrup. See below.
Add coconut syrup to the cake after baking. This seals in moisture and adds another layer of coconut flavor! The syrup gets poured into holes in the cake (like a poke cake) and brushed on the top and sides.
Bundt pan tips: prevent sticking
- Use a good quality nonstick bundt pan. This is the pan I use for this recipe and my holiday bundt cake recipe.
- Wait to grease the pan until right before you add the batter.
- Use a non-stick baking spray with flour in it for the best result.
- Let the cake cool down before removing it from the pan. The cake will firm up and be more stable than if you invert it right out of the oven.
Recipe
Coconut Cake
Ingredients
Cake:
- 3 cups (375g) all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (120ml) vegetable or canola oil
- 2 cups (410g) granulated sugar
- 2 large eggs, room temperature*
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup (240ml) canned coconut milk*, well shaken
- 1 cup (87g) sweetened shredded coconut
Coconut syrup:
- ½ cup (120ml) canned coconut milk , well shaken
- ⅓ cup (102g) granulated sugar
- few drops vanilla extract
Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1⅓ cups (160g) powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1-2 tablespoons canned coconut milk
- ¼ cup (22g) sweetened shredded coconut (toasted*, if desired), for garnish
Instructions
Cake:
- Preheat oven to 350°F with a rack in the center of the oven. In a large bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the the paddle attachment, beat butter, oil, and sugar for several minutes, until light and fluffy. Add eggs and egg yolks, one at a time, beating after each addition and scraping the sides and bottom of the bowl as needed. Beat in vanilla and almond extracts.
- Add the flour mixture in three additions, alternating with the coconut milk: flour, coconut milk, flour, coconut milk, flour. Beat well between each addition. Stir in the shredded coconut.
- Thoroughly grease a 12-cup bundt pan (non-stick baking spray with flour works best for this). Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Meanwhile procced with the syrup.
Coconut syrup:
- In a small saucepan, bring coconut milk and sugar to a simmer, stirring occasionally, until the sugar is dissolved. Add vanilla extract.
- After the cake has cooled for 10 minutes (and is still in the pan), poke holes with a skewer* all over the top of the cake (which will end up being the bottom after inverting it). I poke about 100 holes ½-inch to 1-inch apart. Spoon half the coconut syrup into the holes allowing it to drip in and be absorbed. Set aside the remaining half of the syrup for brushing on later. Allow the cake to continue cooling in the pan, on a rack, for one hour. This additional cool time allows the syrup to soak it before inverting the cake – don't skip it.
- After an hour, invert the cake onto a serving platter and brush the remaining syrup on the top and sides of the cake. If the cake is completely cool you can proceed with the frosting. If it is still a bit warm wait until it is cool to proceed with the frosting.
Frosting:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar and beat to combine. Add extracts and beat to combine. Slowly add the coconut milk until you reach your desired consistency. You want the frosting to be thin enough to drip down the cake a bit but thick enough to hold in place. Adjust by adding more powdered sugar (to thicken) or coconut milk (to thin).
- Spoon the frosting over the top of the cake, allowing it to fall over the sides a bit. Garnish with coconut.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Prabhuti Patel says
Can you make this without the eggs, what can I substitute instead of them ?
Allison Mattina says
Hi! I’ve only made the recipe as written. You’d have to play around with it. Note that the recipe uses whole eggs and egg yolks.
LMD says
Loved how this cake came out. The texture was perfect and light. I sub almond extract with coconut extract (only for the cake batter) and I was 40g short with powdered sugar for the frosting but was pleased with the sweetness. I baked using the scale except the extracts (I measure that by heart hehe). The coconut milk played a huge role on this recipe and I don’t think should be substituted. As for the Bundt pan, I used a heart shaped and greased it up with coconut oil then dusted with flour. The flip transfer to plate was easy. The pairing with cream cheese frosting was just perfect with the coconut milk. It wasn’t overly sweet like most American style frosting. And frosting can also be tweaked to your preference. Don’t skip on that coconut syrup too!
Allison Mattina says
Thanks for the kind and detailed review. It’s appreciated! 🙂
Christina says
If I make it in a 9×13 pan, how long should I bake it for ?
Allison Mattina says
Hi! I think this might be too much batter for a 9×13. Not sure on the exact bake time, but I would start checking it around 25 minutes.
Marcie says
Delicious! Very moist and flavorful.
Allison Mattina says
I’m glad you enjoyed it! Thanks for taking the time to leave a comment. 🙂