Toasted Coconut Bundt Cake

I was talking to a friend about this cake last week, and when she told me she was going to look up the recipe I realized it’s not even on the site! This is a super old recipe, and old photos (if you can tell?!). But, the recipe is golden – and that’s all that matters.

toasted coconut bundt cake in a stand

So, I am sharing (finally) the recipe for this Toasted Coconut Bundt Cake! And it is one of my favorites! This is a classic pound cake recipe, so it is dense, simple, and lightly sweetened. This is my all time favorite kind of cake! If you like my Chocolate Donut Pound Cake, Strawberry Donut Pound Cake, or my Funfetti Pound Cake recipe then you will love this one too!

I even like to make extra toasted coconut and save it for topping granola or just eating it as a snack! So, if you like toasted coconut then try that too. Just store it in an airtight container in your pantry after it’s baked and cooled. Get the recipe below for my Toasted Coconut Bundt Cake.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

toasted coconut bundt cake in a stand
slice of toasted coconut bundt cake

Toasted Coconut Bundt Cake

Recipe by MimiDifficulty: Easy
Makes

12

servings

Rich, dense, and sweet – this Toasted Coconut Bundt Cake is made up of a pound cake base, sweet glaze, and toasted coconut on top.

Ingredients

  • Batter
  • 1 cup (227 grams) organic salted butter, softened

  • 680 grams (3 cups) organic cane sugar

  • 2 teaspoons organic coconut extract

  • 7 organic large eggs

  • 425 grams (3 cups) organic cake flour

  • 1/2 teaspoon fine sea salt

  • 1 cup organic milk

  • Glaze
  • 284 grams (2 cups) organic powdered sugar, sifted

  • 2 tablespoons organic milk

  • Topping
  • 28 grams (1 cup) organic unsweetened wide flake coconut

Directions

  • Preheat the oven to 350°F.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and coconut extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
  • In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
  • Grease a 10-inch bundt pan well with canola oil cooking spray. Pour the cake batter into the bundt pan.
  • Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean.
  • Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
  • To make the topping: Line a baking sheet with parchment paper and spread the wide flake coconut on top. Bake at 350°F for about 5 minutes, until it’s lightly golden brown.
  • To make the glaze: In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, and milk. Mix on low until combined into a smooth frosting. Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with the toasted coconut.
  • Store in a cake dome for up to 7 days.

Notes

  • High Altitude – Bake at 350°F for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

Did you like this post?

Make sure to check out my Chocolate Donut Pound Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

Leave a Comment