The Perfect Coconut Bundt Cake

by

(Makes one 10-12 cup Bundt cake)

Why this recipe works:

· Coconut Milk & Buttermilk: The combination keeps the crumb incredibly tender and moist for days.
· Toasted Coconut: We toast half the coconut for the batter and save some for the top to add that essential nutty crunch.
· The “Soak”: A little coconut rum or coconut simple syrup brushed on the warm cake ensures the inside stays luscious.

Ingredients

For the Cake:

· 3 cups (375g) all-purpose flour (spooned and leveled)
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 cup (226g) unsalted butter, softened
· 1 ¾ cups (350g) granulated sugar
· 4 large eggs, at room temperature
· 1 tablespoon pure vanilla extract
· 1 cup full-fat canned coconut milk (shake well before measuring)
· ½ cup buttermilk, at room temperature
· 1 ½ cups sweetened shredded coconut, divided (see instructions)

For the Coconut Glaze:

· 2 cups (240g) powdered sugar (confectioners’ sugar)
· 3 to 4 tablespoons full-fat coconut milk (or heavy cream for a white glaze)
· 1 teaspoon coconut extract (or ½ tsp vanilla)
· Optional: A pinch of salt

For Garnish:

· ½ cup toasted shredded coconut (from the batch above)
· 1 bright red maraschino cherry (with stem)

Instructions

Step 1: Toast the Coconut & Prep

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease a 10-12 cup Bundt pan with a non-stick baking spray that includes flour (like Baker’s Joy) or butter and flour it carefully.
  3. Spread the 1 ½ cups of shredded coconut on a baking sheet. Toast for 5-7 minutes, stirring once, until the edges are lightly golden brown. Watch closely—it burns fast! Let it cool. You will use 1 cup in the batter and reserve ½ cup for the top.

Step 2: Make the Cake Batter

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In another small bowl or measuring cup, whisk together the coconut milk and buttermilk.
  3. In a large bowl using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and sugar together on medium-high speed for 3 to 5 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk/buttermilk mixture. Start with flour, add half the liquid, flour, remaining liquid, flour. Mix just until combined—do not overmix.
  6. Gently fold in 1 cup of your cooled toasted coconut using a rubber spatula.

Step 3: Bake

  1. Pour the thick batter into the prepared Bundt pan. Smooth the top with a spatula.
  2. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. The top will be deep golden brown.
  3. Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the wire rack and let it cool completely. Optional: If using rum, brush the warm cake with 2 tablespoons of coconut rum now before cooling.

Step 4: Make the Glaze

  1. Once the cake is completely cool, make the glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of coconut milk, and the coconut extract.
  2. Whisk until smooth. If the glaze is too thick to pour, add the remaining tablespoon of coconut milk slowly until you reach a thick but pourable consistency (it should form a ribbon when drizzled, not disappear immediately).

Step 5: Assembly

  1. Place the cooled cake on a serving platter. Drizzle the coconut glaze generously over the top, letting it run down the sides and pool in the center hole (as shown in the photo).
  2. While the glaze is still wet, sprinkle the reserved ½ cup of toasted shredded coconut over the top of the cake.
  3. Gently press the maraschino cherry into the very center top of the cake.
  4. Allow the glaze to set for about 15–20 minutes before serving.

Chef’s Tips for the Photo Look:

· The Pooling Glaze: To get that thick, luscious pool shown in your picture, don’t over-thin your glaze. Use heavy cream instead of milk, or keep the coconut milk amount to 3 tablespoons for a richer, thicker consistency.
· The Cherry: Make sure to pat the maraschino cherry dry with a paper towel before placing it on the wet glaze. If it’s dripping in syrup, it will bleed red juice down your white glaze.
· Color: If you want that very white, bright glaze seen in high-end bakeries, make sure your extract is clear (not brown vanilla) and use just regular milk or heavy cream instead of coconut milk (which can sometimes have a slight off-white tint).

Enjoy baking this gorgeous showstopper! It tastes even better the next day.

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