This bundt cake is all about deep coconut flavor, fluffy crumb, and a tangy lime glaze that keeps it from feeling too sweet. A crown of toasted coconut gives it a little crunch, so every slice has multiple textures.

It comes together without a mixer, bakes up beautifully tall, and gets even better as it sits. If you need a cake that works for a lazy afternoon or a dinner party, this one delivers.

Why This Coconut Bundt Cake Works

I’ve made a lot of coconut cakes that turned out dry or barely tasted like coconut. This one stays plush for days because it leans on full-fat coconut milk and oil instead of butter.

Toasting the shredded coconut before it goes on top deepens the flavor without making the cake overly sweet. Add a generous pour of lime glaze right before serving, and the bright acidity balances the richness perfectly.

Ingredients

2 cups all-purpose flour: spooned and leveled, no packing
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat coconut milk, well shaken: the thicker the milk, the more tender the crumb
1/2 cup vegetable oil: or melted coconut oil for extra coconut punch
1 1/2 cups granulated sugar
3 large eggs, at room temperature: cold eggs can make the batter seize
1 tsp vanilla extract
1/2 tsp coconut extract: optional but adds a welcome boost
1 cup sweetened shredded coconut: for the batter
1/2 cup sweetened shredded coconut: for toasting and topping
1 cup powdered sugar: for the glaze
2 to 3 tbsp fresh lime juice: adjust for your preferred tang
1 to 2 tsp coconut milk: for thinning the glaze if needed

Variations / Substitutions

Swap lime for lemon: the glaze turns slightly sharper, which also works well with coconut.
Use coconut oil instead of vegetable oil: the cake will have a stronger coconut fragrance and a hint of the oil’s natural sweetness.
Go dairy-free: this cake is already dairy-free when you stick with coconut milk and oil.
Try toasted almonds: sprinkle toasted sliced almonds on top instead of coconut for a different texture.
Add a tropical fruit layer: serve slices with mango or passion fruit curd on the side.

For a simpler cake, try my classic Vanilla Pound Cake.

How To Make Toasted Coconut Bundt Cake

Step 1: Toast the Coconut

Preheat your oven to 350°F (175°C). Spread the 1/2 cup of shredded coconut for the topping on a small baking sheet in an even layer. Bake for 5 to 7 minutes, stirring once halfway, until the coconut turns light golden around the edges and smells deeply nutty.

The color changes fast at the end, so pull it the moment you see any browning. Scrape it onto a plate to cool immediately, or it will keep cooking from the residual heat of the pan.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the 1/2 cup oil, 1 1/2 cups sugar, 3 eggs, 1 tsp vanilla, 1/2 tsp coconut extract, and 1 cup coconut milk. Whisk for about 1 minute until the sugar is mostly dissolved and the mixture looks smooth and slightly thickened.

You’ll see a glossy, pale yellow batter at this point. There shouldn’t be any oily streaks, so scrape the bottom of the bowl a few times to catch any pooled sugar.

Step 3: Fold in the Dry Ingredients and Coconut

In a separate bowl, stir the 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt together with a fork. Add the dry mix to the wet ingredients and fold with a flexible spatula just until no dry patches remain, about 30 seconds. Then fold in the 1 cup of shredded coconut that goes into the batter.

Stop as soon as the batter is uniform. Overmixing can make the cake tough, so a few gentle turns are enough.

Step 4: Bake the Cake

Grease a 10-cup bundt pan thoroughly with butter or a nonstick baking spray that contains flour, making sure you coat every crevice. Pour the batter into the pan and smooth the top. Bake at 350°F for 45 to 55 minutes, until the cake pulls away from the sides slightly and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. The cake should release easily if the pan was greased well, but run a thin knife around the edges if you feel any resistance.

Step 5: Drizzle the Glaze and Finish

Whisk the 1 cup powdered sugar with 2 tablespoons of the lime juice until smooth. If the glaze feels too thick, add a teaspoon of coconut milk or more lime juice until it flows easily off a spoon. Drizzle the glaze generously over the top of the cooled cake, letting it drip down the sides, then scatter the toasted coconut on top right away so it sticks.

Serve at room temperature, and don’t wait too long before slicing into it. The glaze sets softly, and that first cut will release a beautiful, tender crumb.

Tips for a Flawless Bundt

Use full-fat coconut milk: and shake the can well before measuring. The cream and liquid separate when the can sits, so you want them fully blended for even richness.
Let the cake cool completely before glazing, otherwise the glaze will melt and slide right off instead of setting in soft ribbons.
If your glaze hardens too quickly, set the bowl over a cup of warm water and stir until it loosens up again.
Make it a day ahead.: The cake actually tastes better as it sits because the coconut flavor deepens and the crumb stays moist.

Bake times by pan if you don’t have a bundt pan:

Pan Size	Bake Time	Toothpick Check
9×5-inch loaf pan	55 to 65 minutes	Clean toothpick
Two 8-inch round pans	25 to 30 minutes	Clean toothpick
9-inch square pan	30 to 35 minutes	Clean toothpick

Storing Leftovers

Keep the cake at room temperature in a covered container for up to 3 days. If your kitchen runs warm, refrigerate it after the first day; the cake stays moist but bring it back to room temperature before serving for the best texture. You can also freeze unglazed slices wrapped tightly for up to 2 months and glaze them after thawing.

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

You can, but the cake won’t be as tender. Full-fat coconut milk has more richness, so the crumb will be slightly drier with the light version.

Why did my cake stick to the pan?

Bundt pans with intricate shapes need a thorough coating. Use a nonstick spray that contains flour, or butter the pan generously and dust it with flour, tapping out the excess.

Can I skip the coconut extract?

Yes. The cake will still taste like coconut from the milk and shredded coconut, just a bit more subtle.

What if my glaze is too runny?

Stir in more powdered sugar, a tablespoon at a time, until the glaze thickens enough to cling to the cake without sliding off completely.