Easy Coconut Bundt Cake Recipe
If you’ve been searching for a coconut bundt cake that feels elegant but is completely doable, this is the one I make again and again. Made with whole-milk yogurt and coconut oil for a tender, moist crumb, the simple batter comes together easily and is finished with a light coconut glaze and toasted coconut flakes. It’s flavorful without being overly sweet and special enough for gatherings, yet simple enough for everyday baking.
Servings: 12
Ingredients
- Coconut oil or butter for greasing the pan
- 3 cups all-purpose flour or GF flour
- 1 Tablespoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1¼ cups cane sugar or maple sugar
- 4 large eggs at room temp
- 1 cup coconut oil melted and cooled but still liquid or a neutral oil*
- 1 ¼ cups plain unsweetened whole-milk yogurt
- 1 teaspoon coconut extract optional but adds great coconut flavor
- ¼ teaspoon almond extract
- ½ cup finely shredded unsweetened coconut
Coconut Glaze
- 2 –4 Tablespoons water or milk can use coconut milk or any plant milk
- ½ teaspoon coconut extract to taste
- 1 Tablespoons plain unsweetened whole-milk yogurt or slightly melted coconut butter or melted white chocolate
- 2 cups powdered confectioners’ sugar, sifted if clumpy
- ½ cup toasted unsweetened coconut flakes
For the, "Tom Cruise" White Chocolate Glaze:
- 6 ounces white chocolate melted + ¼ cup heavy cream
Instructions
- Position oven rack so that the bundt pan will be in the center of the oven and preheat oven to 350 degrees F. Grease a Bundt pan with coconut oil. I like to use a pastry brush to get into all the crevices.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the sugar and eggs and beat on medium speed until emulsified and the sugar has dissolved. Whisk in oil slowly, and then stir in the yogurt and extracts.
- Stir the flour mixture into the wet ingredients until almost combined. Then stir in the shredded coconut until there is no visible flour.
- Pour batter into prepared pan and smooth the top with a spatula. Bake until cake is golden brown and a wooden skewer inserted into the center comes out clean, 40 to 50 minutes. I baked for 42 minutes
- Allow the cake to cool in the pan for 10 minutes, then run a thin knife around all the edges, including the inner tube. Carefully invert the cake onto a wire rack to cool completely.
- Once cool, make the glaze by whisking the milk, yogurt, and powdered sugar in a medium bowl until smooth. You can add more milk gradually, if needed. The glaze should be thick, but still pourable. You can test the consistency by scooping some of the glaze with the whisk and drizzling it over the bowl. When the cake is completely cool, transfer cake to a serving dish and drizzle all of the glaze over the cake. I like to pour the glaze along the top of the cake and it will naturally drip down the sides of the cake. Sprinkle top with toasted coconut. The glaze will firm up as it sits. This cake can be stored loosely covered at room temperature for up to a week.
Notes
- Butter instead of coconut oil: You can substitute 1 cup (2 sticks) of softened butter for the coconut oil. Using an electric mixer, beat the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs and blend until uniform, then mix in the yogurt and extracts before incorporating the dry ingredients.
- Gluten-free: Use an equal amount of your favorite gluten-free flour blend. I’ve had the best results with King Arthur Multi-Purpose Gluten-Free Flour. I also recommend adding 1 teaspoon xanthan gum to help improve structure and texture.
- Dairy-free: Most dairy-free yogurts will work well here. Choose one with a consistency similar to full-fat dairy yogurt and a comparable fat content. I often use cashew yogurt, and oat milk yogurt would also be great. Sheep’s milk yogurt, while still dairy, is another lovely option if you tolerate it.
- Egg-free: You can try replacing the eggs with ¾ cup applesauce plus ½ teaspoon baking soda. Another option is to whip 5 tablespoons of aquafaba with 1 teaspoon cream of tartar until it forms a stiff foam, then gently fold it into the batter at the final step.
- Grease thoroughly. Use a pastry brush to coat every curve and crevice of the Bundt pan. This is the best insurance against sticking!
- Use room temperature ingredients. Eggs and yogurt blend more smoothly into the batter and help create an even crumb.
- Don’t overmix. Once you add the dry ingredients, stir just until combined to keep the texture tender.
- Cool for exactly 10 minutes. Turning the cake out too soon or too late can cause it to break or stick.
- Toast the coconut flakes. A quick toast in a dry skillet deepens flavor and adds a subtle crunch to the finished cake.
- Store loosely covered at room temperature for up to a week. Thanks to the oil and yogurt, the crumb stays soft and tender longer than many traditional butter cakes.
- You can also freeze the unglazed cake, tightly wrapped, for up to two months.