Coconut Bundt Cake is a moist, tender, and fragrant homemade cake packed with rich coconut flavor and finished with a smooth coconut glaze. Shredded coconut and coconut milk give the cake a soft, delicate crumb, while vanilla adds warmth and sweetness. Baked in a classic Bundt pan, this beautiful cake is perfect for holidays, afternoon tea, birthdays, brunches, potlucks, or a comforting family dessert. A simple coconut glaze and toasted coconut topping add extra flavor and texture, making every slice irresistibly delicious.
Cake : All-purpose flour – 3 cups (375 g) ,, Baking powder – 2 tsp ,, Baking soda – ½ tsp ,, Salt – ½ tsp
Cake : Unsalted butter – 1 cup (225 g), softened ,, Granulated sugar – 1½ cups (300 g) ,, Large eggs – 4
Cake : Vanilla extract – 2 tsp ,, Coconut extract – 1 tsp ,, Coconut milk – 1 cup (240 ml)
Cake : Sour cream – ½ cup (120 g) ,, Sweetened shredded coconut – 1½ cups (120 g)
For the Pan : Unsalted butter – 1 tbsp ,, All-purpose flour – 2 tbsp
Coconut Glaze : Powdered sugar – 1½ cups (180 g) ,, Coconut milk – 3 tbsp ,, Vanilla extract – ½ tsp
Garnish : Toasted shredded coconut – ½ cup
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Kozhukattai is a traditional South Indian steamed sweet dumpling made with r
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