Coconut Bundt Cake with Glaze & Toasted Coconut

 

Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 cup coconut milk (canned, unsweetened)

1 tsp vanilla extract

1 tsp coconut extract

1 cup sweetened shredded coconut

For the Glaze:

1 ½ cups powdered sugar

2–3 tbsp coconut milk (adjust for consistency)

½ tsp vanilla or coconut extract

For the Topping:

1 cup toasted coconut flakes

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Instructions

1. Prepare the oven & pan:

Preheat oven to 350°F (175°C).

Grease and flour a bundt pan thoroughly.

2. Mix dry ingredients:

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream butter & sugar:

In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs & extracts:

Add eggs one at a time, mixing well after each.

Stir in vanilla and coconut extract.

5. Combine wet & dry:

Alternate adding the flour mixture and coconut milk to the butter mixture, starting and ending with flour.

Gently fold in shredded coconut.

6. Bake:

Pour batter into the bundt pan and smooth the top.

Bake 45–55 minutes, until a toothpick inserted comes out clean.

Let cool in the pan 15 minutes, then invert onto a wire rack to cool fully.

7. Prepare glaze:

Mix powdered sugar with coconut milk and extract until smooth and pourable.

8. Decorate:

Drizzle glaze over the cooled cake.

Immediately sprinkle toasted coconut flakes on top before glaze sets.