Print Recipe

Coconut Bundt Cake with
Powdered Sugar Glaze


  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/4 cups canned unsweetened coconut milk (divided use)
  • 2 cups (packed) sweetened shredded coconut (about 7 ounces)
  • 1 3/4 cups powdered sugar
  • Additional sweetened shredded coconut (optional)


  1. Heat oven to 350 degrees F. Generously butter 12-cup Bundt pan; dust pan with flour.
  2. Stir cake flour and salt in medium bowl to blend.
  3. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended.
  4. Beat in eggs 1 at a time, then both extracts.
  5. Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions.
  6. Fold in 2 cups shredded coconut.
  7. Transfer batter to prepared pan, smooth top.
  8. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes.
  9. Cool cake in pan for 5 minutes.
  10. Turn cake out onto rack, cool completely.
  11. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional shredded coconut, if desired.

Yield: 12 to 16 servings

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