This Coconut Bundt Cake recipe includes a light batter with coconut milk and desiccated coconut to really up the flavor and then balances it all out with a lemon curd icing that doesn't require much effort to whip up.
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It seems only right to celebrate any anniversary with cake, to be fair, any excuse for cake is probably a good one! This coconut cake is fluffy and the outside has a crunch thanks to the fluffy egg whites that are whipped separately before being folded into the batter. And the lemon icing adding just a light layer of flavor to the crumbly moist cake.
Ingredients and substitutions for Coconut Bundt Cake
- Plain flour: Plain flour or all purpose is best to give the cake itโs light texture and nice crumb. You also donโt want to overwork the batter so you donโt end up with a firm cake texture.
- Butter: Unsalted butter is used here though salted could easily be substituted in place. Room temperature is essential to create a nice fluffy foundation and is essential to our nice frosting.
- Sugar: Superfine or caster sugar dissolves into our cake and add sweetness without additional flavors to the cake. The confectionerโs or icing sugar, dissolve into the icing and add sweetness without adding additional flavors.
- Eggs: The eggs add structure and bind everything together and are the core to our cake.
- Desiccated coconut: Desiccated coconut is finer and adds a nice texture. You could substitute with shredded coconut, if you prefer.
- Coconut milk: This gives our cake a nice undertone of coconut flavor that works well alongside the desiccated coconut.
See recipe card for quantities.
How to make Coconut Bundt Cake:
Prepare your tin: For the perfect bundt cake to slide out smoothly, prepare before doing anything else.
Cream the butter and sugar: Cream those two until pale.
Yolks a do: Add the yolks and combine.
1
Coconut time: Add the coconut milk and dessicated coconut and combine.
Dry ingredients: Sift into the coconut mixture and mix until just combined.
2
Whip those whites: Whip the egg whites until soft peaks form.
Fold in half: Add half the coconut cake to the egg whites and fold. Repeat until well combined.
Into the cake tin: Spoon the batter into the cake tin, smooth out the top and bake until golden.
3
Allow to cool: Remove the cake from the tin and set aside to cool fully.
Make the icing: Combine all the icing ingredients until smooth and dripping nice and thickly.
4
Spread: Spread the icing over the whole cake and allow a few minutes to set.
Serve: Slice and serve...enjoy!
FAQ's for the best Coconut Bundt Cake
The cake will keep well covered at room temperature for up to 5 days, though it's best consumed within 3 days of making.
I candied thin slices of lemon only for the pictures, these aren't necessary when you make this, though they do add a real zesty flavor when consuming.
More coconut dishes you'll enjoy
Coconut Bundt Cake
Ingredients
Coconut cake
- 150 grams / 5.3 ounces butter softened
- 300 grams / 1 ยฝ cups superfine/caster sugar
- 165 grams / 3 large eggs room temperature and separated
- 180 grams / ยพ cup coconut milk
- 180 grams / 2 cups desiccated coconut
- 240 grams / 1 ยฝ cups plain flour
- 5 grams / 1 teaspoon baking soda
- 6 grams / 1 ยฝ teaspoons baking powder
- ยผ teaspoon sea salt
Lemon icing
- 170 grams / 1 ยฝ cups confectionerโs/icing sugar
- 25 grams / 2 tablespoons butter softened
- 20 grams / 1 tablespoon lemon curd
- 20 grams / 1 tablespoon milk
Instructions
Coconut Cake
- Preheat the oven to 180ยบC/350F and greaseproof a bundt tin with butter and lightly sprinkle with flour to coat the inside of the tin.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in the egg yolks and whip until well combined, a further 1 minute.
- Add the coconut milk and desiccated coconut, and beat until combined.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
- Spoon into the prepared cake tin and tap a few times to release any air bubbles.
- Place in the oven and bake for 35 minutes until golden or a skewer comes out clean.
- Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Set aside to cool completely.
Lemon icing
- To make the icing, place the confectionerโs sugar, butter, lemon curd and milk into a bowl and whip until smooth and loose, you don't want it to be too runny, but you want it to be a heavy drip as it comes off the spoon.
- Spread over the cake and allow to set for 10 minutes.
- Slice and serve.
- Enjoy!
Notes
- Desiccated coconut: Desiccated coconut is finer and adds a nice texture. You could substitute with shredded coconut, if you prefer.
- Coconut milk: This gives our cake a nice undertone of coconut flavor that works well alongside the desiccated coconut.
- Cake batter: The cake batter will be quite thick thanks to the desiccated coconut so you will need to spoon it into the cake tin and smooth out on top accordingly.
- Bundt tin: The tin used here was 26cm / 10.5 inches in size.
- Best kept: The cake will keep well covered at room temperature for up to 5 days, though it's best consumed within 3 days of making.
Nutrition
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