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Coconut Bundt Cake Recipe

Coconut Bundt Cake

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Average Rating:

Total Reviews: 81

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  • on February 15, 2013

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    Cake was good. I add two more tbs of pineapple to the glaze so I could taste the pineapple flavor on that.

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  • on October 01, 2012

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    Tasted like eggs. No good. Sorry

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  • on September 04, 2012

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    I had been dying for something lush and indulgent and coconutty for a few days and spent some time rooting around for the perfect coconut cake. And I figured if I stuck to something Southern, I couldn't possibly go wrong.
    I put a 1/2 cup less sugar - and in its place a 1/2 cup shredded sweetened coconut - and I grated in a couple of TBSP each lemon and lime zest. The cake was beyond done at 45min min and smelled heavenly coming out of the oven.
    A few hours later when we tucked into it, it was a bit dry (how is that possible and tasted pretty much like pound cake, without too much added coconut or citrus flavour, which was weird, but I guess the butter was just too overpowering. Boohoo.
    Came together beautifully overnight and was outstanding with coffee this morning, but now I'm still on the lookout for an even coconuttier coconut cake:

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  • on August 22, 2012

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    Light and fluffy!!! Success after following previous cooks' advice (reduce to 2 cups sugar, add 1 tsp of both extracts, add 1/2 cup of coconut to batter. Perhaps the bad reviews came due to overbeating..Once you pour the coconut milk into the batter, there is a possibility of curdling which will COMPLETELY change the consistency of the batter and ruin it. DO NOT overbeat the sugar and butter for +5 minutes;add the coconut milk only long enough to mix, & you should get a great batter. One thing is that it is has very delicate taste; I think it needs a strong contrast in the glaze. I tried the pineapple juice & rum, but it wasn't enough. Someone mentioned crumbled mounds bar--great idea..Perhaps a raspberry topping? More pineapple in the topping? It is an excellent base recipe, though!! I'll definitely make it again and experiment with the glazes. Also, I am near the ocean- perhaps 50 ft above sea level- and the cake took 55 minutes.

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  • on June 17, 2012

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    I made it this morning to bring to a Father's Day get-together. Everyone loved it. I baked it on the center rack for 1 hr. It was not dry at all. Also, beat each egg for 1 min. The best was the topping. I combined toasted coconut, toasted almonds, and chunks of MOUNDS bars. I added 1 tsp. of rum extract to the icing and used a pineapple/coconut nectar for the juice. I wish I took a picture of it. Will make again. (wait more than 5 min. before removing from the pan...about 20 min. and run a spatula around the pan for easy release.

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  • on June 13, 2012

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    Good. Verry. Nice

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  • on May 27, 2012

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    This is a new family favorite!

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  • on March 04, 2012

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    I accidentally used a whole can of coconut juice which is double what the recipe called for but it worked out just fine. I also doubled the vanilla. I tend to do that with most recipes and, again, it turned out great!

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  • on February 06, 2012

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    This cake was GREAT! Moist and lots of coconut flavor. When I made the frosting I used the left over coconut milk in place of the water. This is a keeper and will go into my file. I love the Neelys and if you havent tried their recipes, you have too.

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  • on January 02, 2012

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    This is a wonderful recipe. I appreciate the feedback left by others because I made minor tweaks based on their advice. I decreased the sugar by 1/2 cup (using 2 cups, added an additional teaspoon of coconut extract (using 2 tsps, and added the 1/2 cup of shredded coconut to the batter. Also, it was done in less than 50 minutes, so you should set the timer accordingly. It was moist and a sublime dessert. Thanks, Neelys!

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