Moist Coconut Bundt Cake With Coconut Milk Frosting

Incredibly moist, light and fluffy coconut cake perfectly complemented by creamy coconut white chocolate frosting.

This is the best go-to coconut bundt cake for all coconut lovers. I love that the flavour and the freshness from the coconut have a tropical feel to it. Today’s cake has tonnes and tonnes of coconut in it. I have used coconut milk and shredded coconut to make this a very very coconut-y cake. The white chocolate in the frosting also makes a beautiful combination with the sweet coconut flavour from the cake.

I have already made a coconut pudding, coconut raisin cookies, and almond coconut macaroons. I even have a gluten free granola recipe with coconut. Having typed this, I am realizing I am obsessed with coconut!

In a nutshell

This delicious cake is the best one bowl coconut cake ever. I always prefer quick cakes and less sink work cakes. Only a bowl and spatula is needed for this simple and easy coconut cake recipe.

Today’s recipe can be baked in a bundt pan or a loaf pan. This homemade coconut cake recipe is smaller than the usual bundt cake. But I prefer the bundt pan for this cake simply because it looks prettier especially if it is a birthday cake!

Tips to make the easiest coconut milk white chocolate frosting recipe

• In a microwave-safe bowl, melt chopped chocolate. Stir the chocolate with 10-second intervals until you have smooth melted chocolate.
• Use warm melted chocolate to easily blend with the powdered sugar. Ensure the chocolte is not too hot otherwise the coconut milk would split.
• The white chocolate frosting should be pourable but thick enough to stay on the cake. It thickens even more once cooled.
• If the frosting is too thick, add another tablespoon of coconut milk and check. Make sure to add little by little so the frosting does not turn runny.
• Sprinkle the toasted coconut as soon as you frost the coconut cake.
• Add toasted coconut for garnish and for an addtional chewy texture.

How to bake an extra moist coconut cake with coconut milk

• For a stronger coconut flavour, add a teaspoon of coconut extract. I don’t use it only because for such a small quantity, I need to purchase the whole bottle. The rest just sits in my fridge for a long long time.
• The secret to this delicious mouth-watering cake is to use all ingredients at room temperature. Do not use cold ingredients. This will split the butter.
• If using homemade coconut milk, make sure to use the thickest milk for a strong coconut flavour.
• I used store-bought coconut milk which was perfect without the extract.
• Before adding the shredded coconut, mix the batter thoroughly until smooth and make sure there are no lumps.

How to store coconut cake made from scratch

This delicious moist coconut bundt cake can be stored at room temperature for up to 2 days.

To freeze the cake, before frosting the cake wrap in plastic wrap at least twice and then use aluminium foil as an extra layer to prevent freezer burn. Thaw the cake before frosting.

Print Recipe

Moist Coconut Bundt Cake With Coconut Milk Frosting

(9 votes, average: 3.78 out of 5)

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Serves: 10" bundt cake pan

Prep Time: 15 minutes – Cooking Time: 35 minutes

Incredibly moist, light and fluffy coconut cake perfectly complemented by creamy coconut white chocolate frosting.

Ingredients

• For the coconut cake
• 160 grams butter, softened
• 200 grams granulated sugar
• 3 eggs
• 1 teaspoon baking powder
• 210 grams all purpose flour
• 70 grams shredded coconut
• ½ cup coconut milk
• 1 teaspoon vanilla essence
• ¼ teaspoon salt
• For the coconut icing
• 5-8 tablespoons thick coconut milk
• 1 teaspoon vanilla extract
• 1 ½ cup icing sugar
• 100 grams white chocolate
• Garnish:
• 2 tablespoons shredded coconut, toasted

Instructions

For the coconut bundt cake

1

Preheat the oven to 170°C(350°F). Grease a 10" bundt cake pan with butter and dust with flour.

2

Make sure all the ingredients are in room temperature.

3

In a medium bowl, add the butter, sugar, vanilla and eggs. Whisk well until well combined. Add the baking powder, flour, coconut milk and salt.

4

Stir the batter until there are no lumps in the batter.

5

Now fold in the shredded coconut.

6

Transfer the batter to the greased bundt pan and bake the cake for 30-35 minutes or until a toothpick inserted comes out clean.

7

Rest the cake in the pan for 5 minutes.

8

Using a knife loosen the sides of the cake from the pan. Invert the cake on a wire rack and let the cake cool completely before frosting.

For the coconut white chocolate icing

9

Chop the chocolate and melted them in the microwave stirring at 10-second intervals. Once the chocolate is completely melted, set it aside.

10

In a medium bowl, sift the icing sugar.

11

Add the vanilla extract and just 5 tablespoons of coconut milk. Stir until incorporated and smooth.

12

Now stir the warm chocolate into the icing until well blended.

13

Check the thickness of the icing. The icing should be thick enough to sit on the cake and thin enough to be pourable. The icing should not be runny.

14

If the icing appears too thick, add additional coconut milk one tablespoon at a time.

15

After the cake is completely cooled, pour the icing over the top of the cake and let it drip on the sides. Garnish with toasted coconut immediately so that it sticks to the cake easily.

16

Wait for the frosting to set before serving. This delicious cake tastes best for up to 2 days.

Notes

To freeze: When the cake is completely cooled, double wrap it in plastic wrap. Wrap it again with aluminium foil to avoid freezer burn. Thaw the cake before frosting.