Coconut Bundt Cake
  • Cake:
  • 1 cup unsalted butter
  • 2½ cups sugar
  • 4 large eggs
  • 1½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1¼ cups unsweetened coconut milk, divided
  • 2 cups sweetened flaked coconut
  • ¼ cup sour cream
  • ¼ cup coconut cream
  • Glaze:
  • 2 cups confectioners’ sugar
  • 3 tablespoons cream of coconut*
  • 3 tablespoons whole milk
  • Garnish: sweetened flaked coconut
  1. Preheat oven to 325°. Spray a 15-cup cast-iron Bundt pan with cooking spray.
  2. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Stir in vanilla.
  3. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in coconut and sour cream. Spoon batter into prepared pan, smoothing top.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes.
  5. In a small saucepan, heat coconut cream and remaining ¼ cup coconut milk over medium-high heat until smooth. Let cool to room temperature.
  6. Using a wooden pick or skewer, poke holes in warm cake. Gradually pour coconut milk mixture over top of cake. Let cool in pan for 20 minutes. Invert cake onto a wire rack with foil underneath. Let cool completely.
  7. For glaze: In a small bowl, whisk together confectioners’ sugar and cream of coconut. Stir in milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle glaze over cooled cake. Garnish with coconut, if desired.
*We used Coco Lopez.
Recipe by Southern Cast Iron at