Coconut Bundt Cake with Sweet Vanilla Icing: Easy Tropical Paradise Dessert
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Serves: 10-12
Introduction
Transport yourself to a tropical paradise with this incredibly moist and flavorful Coconut Bundt Cake topped with luscious sweet vanilla icing. This recipe delivers all the coconut flavor you crave – both from shredded coconut and coconut milk – creating a cake that’s tender, rich, and absolutely irresistible. The best part? It’s designed specifically for beginner bakers who want impressive results without complicated techniques.
This stunning bundt cake looks like it came from an upscale bakery, but it uses simple pantry ingredients and straightforward methods that guarantee success every time. Whether you’re dreaming of tropical vacations or just want to brighten up any ordinary day, this coconut cake delivers pure sunshine in every bite.
Why You’ll Love This Recipe
• Beginner-friendly: Simple mixing method with foolproof results • Double coconut flavor: Uses both coconut milk and shredded coconut for maximum taste • Ultra-moist texture: Stays fresh and tender for days • Show-stopping presentation: Beautiful bundt shape with elegant vanilla drizzle • Pantry-friendly ingredients: No exotic or hard-to-find items required
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Spoon and level for accuracy |
| Granulated sugar | 1¾ cups | |
| Unsalted butter | ½ cup | Softened to room temperature |
| Vegetable oil | ¼ cup | Adds extra moisture |
| Large eggs | 4 | Room temperature preferred |
| Vanilla extract | 2 teaspoons | Pure vanilla works best |
| Coconut extract | 1 teaspoon | Optional but adds extra coconut flavor |
| Baking powder | 2½ teaspoons | Check expiration date |
| Salt | ½ teaspoon | |
| Coconut milk | 1 cup | Full-fat canned coconut milk |
| Sweetened shredded coconut | 1 cup | Packed lightly |
For the Sweet Vanilla Icing
| Ingredient | Quantity | Notes |
|---|---|---|
| Powdered sugar | 2 cups | Sifted for smoothness |
| Unsalted butter | 3 tablespoons | Softened |
| Vanilla extract | 1 teaspoon | |
| Heavy cream | 3-4 tablespoons | Add gradually for consistency |
| Pinch of salt | Enhances sweetness |
Equipment Needed
• 12-cup bundt pan • Large mixing bowl • Electric mixer (hand or stand mixer) • Medium mixing bowl • Measuring cups and spoons • Rubber spatula • Wire cooling rack • Small saucepan (for warming coconut milk) • Whisk for icing
Step-by-Step Instructions
- Prepare pan and oven: Preheat oven to 325°F (163°C). Generously grease your bundt pan with butter, making sure to coat every ridge and curve. Dust lightly with flour, tapping out excess. The lower temperature ensures even baking for this rich cake.
- Warm the coconut milk: In a small saucepan, gently warm the coconut milk over low heat until it’s just lukewarm and any solidified cream dissolves completely. Don’t let it boil. Set aside to cool slightly.
Tip: Coconut milk often separates in the can. Warming it gently helps create a smooth, uniform liquid that mixes better into the batter.
- Cream butter and sugar: In your large bowl, using an electric mixer, cream the softened butter and sugar together for 3-4 minutes until light and fluffy. This creates the cake’s tender texture.
- Add eggs and extracts: Beat in eggs one at a time, mixing well after each addition. Add vanilla and coconut extract, beating until smooth and well combined.
- Prepare dry ingredients: In your medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
- Alternate wet and dry: With mixer on low speed, add the flour mixture in three additions, alternating with the warm coconut milk in two additions. Begin and end with flour mixture. Mix just until combined after each addition.
- Fold in coconut: Using your rubber spatula, gently fold in the shredded coconut until evenly distributed throughout the batter. Don’t overmix.
- Add oil for moisture: Fold in the vegetable oil until just incorporated. This extra fat keeps the cake incredibly moist.
- Bake the cake: Pour batter into prepared bundt pan, spreading evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool properly: Cool in pan for exactly 15 minutes, then turn out onto wire rack to cool completely. The extra cooling time helps this rich cake hold its shape.
Make the Sweet Vanilla Icing
- Create the icing: In a medium bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, salt, and 2 tablespoons of cream, beating until combined.
- Adjust consistency: Add remaining cream one tablespoon at a time until icing reaches a smooth, drizzling consistency. It should coat the back of a spoon but flow easily.
- Finish the cake: Once cake is completely cool, drizzle icing generously over the top, allowing it to flow down the sides and into the center. Let set for 15 minutes before slicing.
Serving Suggestions
This tropical beauty is perfect for various occasions: • Serve with fresh berries for a pop of color and tartness • Pair with a scoop of vanilla or coconut ice cream • Dust with toasted coconut flakes for extra texture • Accompany with tropical fruit salad (pineapple, mango, kiwi) • Perfect with coffee, tea, or a glass of cold milk • For special occasions, garnish with edible flowers
Success Tips & Variations
For guaranteed success: • Use room temperature ingredients for better mixing and texture • Don’t overbake – the cake continues cooking slightly as it cools • Warm the coconut milk to prevent separation and ensure smooth mixing • Cool completely before icing to prevent melting
Delicious variations to try: • Lime coconut: Add 2 tablespoons lime zest and 1 tablespoon lime juice to batter • Chocolate drizzle: Add melted chocolate drizzle alongside vanilla icing • Toasted coconut: Toast the shredded coconut before folding in for nuttier flavor • Coconut cream icing: Replace heavy cream with coconut cream for double coconut • Mini bundt cakes: Use mini bundt pans and reduce baking time to 25-30 minutes
FAQs
Can I use light coconut milk instead of full-fat?
While you can substitute light coconut milk, the full-fat version provides much better flavor and moisture. If using light coconut milk, you might want to add an extra 2 tablespoons of oil to compensate for the reduced richness.
What if my coconut milk is very thick and separated?
This is completely normal! Gently warming the coconut milk as directed in step 2 will dissolve any solidified cream and create a smooth, uniform liquid. Never skip this step.
How do I prevent the cake from sticking to the bundt pan?
Thorough greasing is crucial. Use soft butter to coat every curve and crevice, then dust with flour. Some bakers swear by greasing with butter, then dusting with cocoa powder for chocolate cakes, or using a baking spray designed for bundt pans.
Can I make this cake dairy-free?
Yes! Replace the butter with vegan butter or additional coconut oil (melted and cooled), and use coconut cream instead of heavy cream in the icing. The cake will still be deliciously moist and flavorful.
How should I store leftover cake?
Store covered at room temperature for up to 4 days, or refrigerate for up to a week. The cake actually improves in flavor after the first day as the coconut flavors meld together. For longer storage, wrap uniced cake tightly and freeze for up to 3 months.
Can I add fresh coconut instead of shredded?
Fresh coconut is wonderful, but make sure to grate it finely so it distributes evenly. You might need slightly less (about ¾ cup) since fresh coconut is more dense than the packaged shredded variety.
Conclusion
This Coconut Bundt Cake with Sweet Vanilla Icing proves that bakery-quality desserts are absolutely achievable at home, even for beginning bakers. The combination of tender, moist coconut cake with creamy vanilla icing creates a dessert that’s both impressive and comforting. The tropical flavors make it perfect for brightening any day, whether you’re hosting a special gathering or just treating yourself to something delicious.
The foolproof techniques and clear instructions mean you can bake with confidence, knowing you’ll get beautiful results every time. Once you taste this cake’s incredible moisture and rich coconut flavor, it’s sure to become a favorite in your baking repertoire. Give it a try this weekend – your kitchen will smell like paradise, and your taste buds will thank you!
