This Toasted Coconut Bundt Cake is a moist, dense, buttery and sweet coconut pound cake that is topped with a simple glaze and toasted coconut. Serve this for brunch, dessert, or have as a snack with your tea.
If you like this recipe, you’ll love my Traditional Butter Pound Cake, Chocolate Donut Pound Cake, or my Strawberry Donut Pound Cake.
Why You'll Love This Recipe
This recipe stems from my original Traditional Butter Pound Cake recipe, so if you love that, then you will love this! This is a coconut pound cake, so it's moist, buttery, dense, and perfectly sweetened with the addition of coconut extract. I top it with a simple glaze and then lots of toasted coconut on top!
This cake is perfect for any dinner party as it serves up to 12 people. Plus, pound cakes are the best kind of cakes to bake ahead of time for the following day. I always bake my pound cakes the night before I plan to serve them. This way, it has time to cool completely before removing it from the pan. Plus, I think they taste the best when they've set for a day!
Ingredients for Toasted Coconut Bundt Cake
Costco Kirkland Organic Cane Sugar
Florida Crystals Organic Powdered Sugar
Food to Live Organic Unsweetened Wide Flake Coconut
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.
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, room temperature
425 grams (3 cups) organic cake flour
1/2 teaspoon fine sea salt
1 cup organic milk, room temperature
- 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 30 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 15 minutes, or until a wooden pick inserted in center comes out clean.
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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!
