If you have a coconut lover in your life, this gorgeous Toasted Coconut Bundt Cake is going to make that person very happy!
I’m so excited about today’s recipe post! This beautiful and delicious Toasted Coconut Bundt Cake is the first cake in my new Christmas countdown series. Welcome, Dear Reader, to Lord Byron’s 12 Bundt Cakes of Christmas!! (Yes, I know it’s not Halloween yet, but I couldn’t wait any longer!)
Just like I did last year in my 2018 series, Lord Byron’s 24 Cookies of Christmas, this year, I’ll be posting 12 back-to-back bundt cakes that have been dressed up for the holidays! I’ve been planning this series since June. Are you ready? I’m so ready, so let’s get started!!
You must be a lover of coconut if you’re going to enjoy this cake. Not only does it have that toasted coconut you see on the top of the cake, the cake itself was made with some of that same toasted coconut, as well as coconut extract, and coconut milk. That’s a lot of coconut flavour!
This particular cake doesn’t have to be served at Christmastime. It’s great any time of year, but it’s a great cake to serve for dessert. I can only think of one person who doesn’t like coconut, (Margaret!) so the odds that there’s going to be someone at your table who doesn’t love this cake is very slim!
Toasted Coconut Bundt Cake is very moist and it will stay that way for a few days. I think the coconut milk helps to keep the cake fresh longer, but I’m no expert on the benefits of baking with coconut milk!
Even though this cake looks dense, it’s not. It’s super light and it’s not going to fill you up or make you feel like you’ve eaten way too much sugar. It’s not too sweet, but has just enough sweet to top off a nice holiday meal.
It’s important to use a very finely grated coconut for this cake. The size of the grated coconut won’t make a difference to the taste, but it certainly will make a difference when you try to cut into it. The longer shreds of coconut will make for a messier slice and you want your delicious bundt cake to look just as amazing as it tastes!
Looking for more Christmas cake recipes: You’ll find more cakes in the Christmas Recipes section of Lord Byron’s Kitchen. There are cookies, balls, bars, and squares too!
As we work our way through Lord Byron’s 12 Bundt Cakes of Christmas series, and a new bundt cake recipe is revealed each day, I’ll be sure to link back to previous recipes in the countdown so that they’re all easy for you to find. Will you wait until the series has ended to decide which cakes you’ll make? Or will you bake along with me as each day passes? I can’t wait to find out which of the 12 cakes will be the most popular!
If you loved this recipe, here are some others that might interest you as well:
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Toasted Coconut Bundt Cake
If you have a coconut lover in your life, this gorgeous Toasted Coconut Bundt Cake is going to make that person very happy!
Servings 16 servings
Calories 455kcal
Ingredients
For the Cake:
- 1 cup butter, softened (plus one tablespoon to grease the bundt pan)
- 1 1/2 cups sugar
- 6 large eggs
- 1 cup coconut milk
- 2 teaspoons coconut extract
- 2 1/2 cups all-purpose flour (plus one tablespoon to flour the bundt pan)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups finely grated coconut, toasted
For the Glaze:
- 2 cups confectioner's sugar
- 2 tablespoons coconut milk
- 1/2 cup finely grated coconut, toasted
Instructions
- Preheat your oven to 350 degrees. Using a pastry brush, grease the bundt pan very well with the one tablespoon of butter. Sprinkle the one tablespoon of flour around the bundt pan and tap the pan lightly with your hand while moving the bundt pan around to ensure the butter is completely covered with the flour. Gently tap out the excess flour. Set aside.
- In a large bowl, combine the butter and sugar with a hand-held mixer until lightly and fluffy.
- Add the eggs – one at a time – and beat well between each addition.
- Add the coconut extract, along with the coconut milk, and beat gently into the butter and sugar mixture.
- Next, whisk together the flour, salt, baking powder, and baking soda. Add the dry mixture to the wet mixture and beat until incorporated.
- Stir in two cups of the toasted coconut.
- Pour the batter into the prepared bundt pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven and allow cake to cool in the bundt pan for 20 minutes before turning the cake out onto a wire cooling rack to continue cooling.
- When the cake is cooled, whisk together the confectioner's sugar and coconut milk. Drizzle the mixture over the cake and top with the remaining 1/2 cup of toasted coconut.
Notes
To toast the coconut, add the coconut to a dry skillet and over medium heat, toast the coconut until golden brown. Do not leave the coconut unattended as it will burn quickly. Keep the coconut moving in the pan by stirring with a wooden spoon. Once the coconut is toasted, immediately remove the coconut from the skillet and transfer to a bowl to cool.
Nutrition
Calories: 455kcal | Carbohydrates: 53g | Protein: 6g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 281mg | Potassium: 186mg | Fiber: 3g | Sugar: 35g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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