Coconut Bundt Cake With Powdered-Sugar Glaze

READY IN: 1hr 30mins
Recipe by Ashley U

Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.

Top Review by FlemishMinx

This is a delicious cake, moist, and easy to make as well. I only had one cup flaked coconut and I didn't have any coconut extract (so I left that out) but it still had a nice coconut flavor, enough for me anyway. Ashley, I would suggest you edit this recipe . . . as you can see, steps 4 and 5 are duplicates and there is no mention of the additions of the sugar or coconut milk (except in the glaze). I figured it out, but others might have problems. After you do so, I'll come back and edit my review (removing this second paragraph). Thanks for the lovely recipe !

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter and flour a 12 cup bundt pan.
  3. Sift flour and salt together.
  4. Beat butter and sugar in a large bowl until fluffy.
  5. Add extracts and the eggs one at a time until well mixed.
  6. Mix flour mixture into the batter alternatively with one cup of the coconut milk.
  7. Fold in two cups of flaked coconut.
  8. Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
  9. Cool in cake pan for about five minutes then invert onto cooling rack.
  10. Whisk powdered sugar and remaining 1/4 cup of coconut milk.
  11. Spoon glaze over cake and sprinkle with additional coconut.

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