Coconut bundt cake


This is something so typical recipe for Czech cuisine, even when bundt cake is originally from Germany, people love this dessert so much in my country.
I remember when my mum or grandma baked a bundt cake during the weekends and we all could to enjoy the slices together. I believe that the best desserts are those that we can share and enjoy together, and bundt cake is one of them. Probably I will make more variants of bundt cake because I just don’t have enough.

You can find so many delicious recipes, but I decided to make basic base with coconut flavour. It’s not too tricky and with available ingredients from your local shops. The bundt cake should be soft, not dry and with a good sweet balance of cake and icing.

How to make coconut bundt cake

Get ready bundt pan: You can buy more shapes of bundt pans, I bought two silicone pans on Amazon.
Mix flour and coconut: If you are worried that your cake will get stuck in a pan, make sure that you grease and flour your pan. I would not recommend using a baking spray.
Mix ingredients: Beat butter with sugar, add some eggs and the rest of the ingredients. Combine well with no lumps.
Bake it: Bundt cake needs a time, so make sure the oven is running on lower temperature and baking process should take minimum 50 minutes.
Coconut icing: Coconut icing is super easy. Combine coconut milk with icing sugar. You can add a few coconut extract drops for a stronger coconut flavour.


How to store bundt cake:

Fridge: You can keep the cake in a container and three days in the fridge. The cake can change a structure and can get dry a bit.

Freezer: You can store a cake inside the freezer for two months. Keep it in a container and warm it up in a microwave for a few seconds.

The best way: I would recommend leaving bundt cake outside in room temperature for two days. The cake will be still delicious. Also, my grandma always covers a cake with a clean cloth to stopped cake to get dry.

Coconut bundt cake

Delicious and easy coconut cake with coconut glaze.
Servings 10 slices
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 250 g Butter Softened
  • 1 1/2 cups Dried shredded coconut
  • 1 1/2 cups Sugar
  • 3 Eggs
  • 60 ml Sour cream
  • 1 tsp Baking powder
  • 1 1/2 cups Plain flour

Coconut cream

  • 5 tbsp Coconut milk
  • 2,5 cups Icing sugar
  • Dried shredded coconut


  • Preheat oven to 170 C° and grease a bundt tin.
  • In the large bowl mix flour with coconut and set aside.
  • In a bowl beat sugar and butter. Add eggs and mix until it's fluffy and smooth.
  • Add sour cream and baking powder.
  • Slowly add flour mixture and mix well.
  • Pour a batter into a bundt tin and bake for 50 minutes or until a cake is done inside.
  • Cool it down and serve with icing.

Coconut icing

  • In a bowl mix coconut milk and icing sugar until it's smooth.
  • Pour a glaze over the cake and imeditelly sprinkle a coconut over the cake.
Author: Foodieglam
Course: Breakfast, Dessert, Snack
Cuisine: German
Keyword: bundt, cake, coconut, Dessert, Quick & Easy, sugar, sweet

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How it turned out for you? Tag me on @foodieglam and use #foodieglam with photos of your cooking.

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