Coconut Bundt Cake is a delicious and tropical variation of the classic Bundt cake. It is made with a mixture of shredded coconut, coconut milk, and other ingredients that give it a rich, coconutty flavor.


3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter,

2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 tsp coconut extract, 1 cup coconut milk, 1 cup shredded coconut


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and coconut extract. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk.

Mix until well combined. Fold in shredded coconut Pour the batter into the prepared Bundt pan, and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Once the cake is cooled, you can dust it with powdered sugar or glaze it with a cream cheese frosting, a caramel glaze, or a coconut glaze.