Coconut Bundt Cake Recipe

A beautifully crafted white cake with a fluffy texture, generously covered in shredded coconut, sits atop an elegant white cake stand. The cake is adorned with white flowers, and a small bowl of coconut shreds sits nearby on a checkered cloth. White flowers are in the background.

A Coconut Bundt Cake Recipe is a delicious, sweet treat like the famous Tom Cruise Christmas cake he sends to friends. This cake is moist, buttery, and packed with coconut flavor, often topped with a luscious coconut frosting sprinkled with shredded coconut. It’s the kind of simple, homemade dessert that’s perfect for any occasion.

Course Dessert

Cuisine American

Keyword Bundt Cake, Cake, Cake Recipe, Christmas Cake, Coconut Bundt Cake Recipe, Coconut Cake, Tom Cruise Cake

Prep Time 20

Cook Time 40

Servings slices

Calories 708kcal

Equipment

9 inch Bundt Cake Pan

Ingredients

Cake Batter

1¾ cup granulated sugar
⅞ cup butter 14 tablespoons
3½ eggs Beat the fourth egg, then measure half - about ⅛ cup.
1 tsp vanilla extract
1 tsp coconut extract
2⅝ cup flour
1 tsp baking powder
¼ + pinch tsp baking soda
¼ + pinch tsp salt
⅞ cup coconut milk
1¼ cup sweetened shredded coconut For the cake batter
¾ cup white chocolate chips

Frosting

6 ounces cream cheese room temperature
6 tbsp butter room temperature
3 cups powdered sugar
¾ tsp vanilla extract
¾ tsp coconut extract

Topping

unsweetened coconut flakes For covering the cake after frosting

Instructions

Cake

Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you’re ready to bake, which is crucial for even cooking.
Prepare Bundt Pan: Grease and flour a 9 inch Bundt pan. Properly preparing the pan helps the cake release easily after baking, preventing it from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents and salt throughout the flour, ensuring the cake rises uniformly.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Creaming these ingredients introduces air into the batter, which contributes to the cake’s light texture.
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts. Eggs help bind the ingredients together and add moisture, while the extracts infuse the cake with flavor.
Alternate Adding Dry Ingredients and Coconut Milk: Add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour mixture. This method ensures the batter stays smooth and well-mixed without overworking it, which could lead to a dense cake.
Fold in Shredded Coconut and White Chocolate: Gently fold in the shredded coconut and white chocolate chips until evenly distributed. Folding helps incorporate these ingredients without deflating the batter, maintaining the cake’s light texture.
Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top, then bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Baking until just done ensures the cake is moist and tender.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely. Cooling on a wire rack prevents the cake from becoming soggy by allowing air to circulate around it.

Frosting

Prepare the Frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until combined, and then mix in the vanilla and coconut extracts. The frosting should be smooth and spreadable, adding both flavor and texture to the cake.

Frost the Cake

Once the cake is completely cooled, spread the frosting over the top and sides of the bundt cake. For added texture and flavor, you can sprinkle shredded coconut on top of the frosting.

Nutrition