Delicious Coconut Cream Bundt Cake
This Coconut Cream Bundt Cake is our favorite go-to recipe for Easter and Mother’s Day Brunch.
Ever since watching My Big Fat Greek Wedding years ago and the comedic scene featuring the Bundt cake, I developed a love for cakes with a hole in the middle 😉
Filled with four different kinds of coconut-flavored ingredients, this delicious coconut bundt cake recipe is a family favorite as we are all coconut lovers.
What’s also nice is the size of this cake; we make one, and it serves 12-14 people for family brunches or desserts for Sunday dinners.
I like making mine the night before, letting it fully cool, and then pouring on a nice glaze before heading out the door to my parent’s home.
It’s also a very easy recipe to follow.
Because we are making a coconut cake with cake mix and pudding, really, the hardest part is not sneaking a piece before it’s time to serve it.
So let’s get baking so we can eat a slice of a delicious vanilla pudding bundt cake!
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Coconut Cream Bundt Cake Ingredients
White Cake Mix: The base of this cake comes from the convenience of a package cake mix. We are keeping things easy for this recipe and using Betty Crocker’s Super Moist White Cake Mix.
Vanilla Pudding Package: Instant pudding is really the secret ingredient to this recipe. You end up with a beautifully moist cake that has a nice soft texture.
If you are able to find some Instant Coconut Pudding Mix, you can totally opt for that instead of the vanilla, taking the coconut flavor up another level.
Unfortunately, it’s rarely available in my area, so I use vanilla flavor.
Eggs (large): Nothing fancy here, just some good old large-sized eggs.
Unsweetened Coconut Milk: We want to use some full-fat coconut milk here; we want the creaminess and thickness that comes from the higher fat content of coconut milk.
I’m using coconut milk which contains 17g per 1/2 cup.
Coconut Oil: I like to keep the organic coconut oil from Aldi’s at home; it’s a good price, especially when you are not looking to purchase a jumbo tub from Costco for the occasional recipe.
Sour Cream: For baking, I prefer to use regular sour cream versus the lighter kind.
Shredded Coconut: For this recipe, I am using unsweetened shredded coconut.
We find the cake to be the perfect level of sweetness for our family, but if you like a sweeter cake, you can use shredded sweetened coconut.
Coconut Extract: Any coconut extract will work here.
How To Make Our Coconut Cream Bundt Cake Step by Step
- Preheat your oven to 350°F on the oven Bake setting. Gather your 12-cup bundt pan.
- Proceed to prep your bundt pan properly using Baker’s Joy (instructional video available here).
- Melt your coconut oil in a microwave-safe bowl until melted (30 seconds is generally enough).
- Mix your white cake mix, vanilla pudding, coconut milk, coconut oil, coconut extract, sour cream, and eggs in a large bowl.
- Use a hand or stand mixer for roughly two minutes on a medium-speed setting.
- Fold in your shredded coconut, and then transfer your batter evenly into your bundt cake pan.
- Bake your coconut cream bundt cake for one hour. Check the center of the cake using a cake tester to make sure it’s cooked fully through.
- Place your hot cake pan on a cooling rack and let sit for roughly 10 minutes.
- Afterward, gently flip your cake pan onto the cooling rack and allow your cake to reach room temperature before glazing.
Simple Coconut Glaze
- Make your glaze by whisking together your coconut milk, coconut extract, and powdered sugar until the desired consistency.
- Pour the glaze over your cake in a clockwise motion (repeat until the glaze is finished). I like to keep the wire rack underneath so the extras drip down.
- Then top your cake with toasted shredded coconut.
Note: To prepare your toasted coconut garnish, add your coconut to a pan on low-medium heat.
Keep stirring the coconut as it toasts and reaches a nice light golden color.
Freezing Your Coconut Bundt Cake
Yes, you can totally freeze your extra coconut cream cake in a freezer-safe container or freezer bag.
Keep in mind that if you are freezing pieces that are already glazed, the coconut glaze’s consistency may be slightly different once thawed.
Other Dessert Recipes You May Enjoy:
- No-Bake Sugar Cookie Truffles
- White Chocolate & Macadamia Nut Cookie
- Double Chocolate Espresso Zucchini Muffins
Coconut Cream Bundt Cake
Equipment
- Hand mixer
- Oven
Ingredients
- 1 Vanilla Cake Mix (White)
- 1 3.4 ounce box Instant Vanilla Pudding
- 4 Eggs (large)
- 1 1/4 cups Unsweetened Coconut Milk (full fat 15g)
- 1/3 Cup Coconut Oil Melted
- 1 cup Sour Cream
- 2.5 cups Shreddred Unsweetened Coconut (can use sweetened coconut)
- 2.5 tsp Coconut Extract
Coconut Glaze
- 1.5 cups Powdered Sugar
- 0.5 tsp Coconut Extract
- 3-5 tbsp Coconut Milk
Instructions
- Preheat your oven to 350°F on the oven Bake setting. Gather your 12-cup bundt pan and proceed to grease and flour it (see instructional video below).
- Melt your coconut oil in a microwave-safe bowl until melted (30 seconds is generally enough).
- In a large bowl, mix together your white cake mix, your vanilla pudding mix, coconut milk, coconut oil, coconut extract, sour cream, and eggs. Use a hand or stand mixer, mixing for roughly two minutes on a medium speed setting.
- Fold in your shredded coconut and then transfer your batter evenly into your bundt cake pan.
- Bake your coconut cream bundt cake for one hour. Check the center of the cake using a cake tester to make sure it's cooked fully through.
- Place your cake pan on a cooling rack and let sit for roughly 15 minutes. Afterward gently flip your cake pan onto the cooling rack and allow your cake to reach room temperature before glazing.
Simple Coconut Glaze
- Make your glaze by whisking together your coconut milk, coconut extract, and powdered sugar until the desired consistency.
- Pour the glaze over your cake in a clockwise motion (repeat until the glaze is finished) and then top with toasted shredded coconut.
