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Coconut Bundt Cake

Toasted Coconut Bundt Cake with Lime Glaze Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup full-fat coconut milk, well shaken
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup sweetened shredded coconut, for toasting
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lime juice
  • 1 to 2 tsp coconut milk, for glaze

Method
 

  1. Preheat oven to 350°F. Toast the 1/2 cup of shredded coconut for topping on a baking sheet for 5-7 minutes until golden, then set aside.
  2. In a large bowl, whisk the oil, sugar, eggs, extracts, and coconut milk until smooth, about 1 minute.
  3. Combine flour, baking powder, baking soda, and salt, then fold into the wet ingredients just until no dry streaks remain. Fold in the 1 cup of shredded coconut.
  4. Pour batter into a well-greased 10-cup bundt pan and bake for 45-55 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
  5. Whisk powdered sugar, 2 tbsp lime juice, and coconut milk to make a smooth glaze. Drizzle over the cooled cake and top with the toasted coconut.

Notes

Make sure the bundt pan is greased thoroughly so the cake releases cleanly. The toasted coconut can be made a day ahead and stored in an airtight container at room temperature so it stays crisp.