Are you doing anything special for Easter? In terms of holidays- Easter has always been a free for all as far as I am concerned. Every year is different and I don’t have any family traditions that I feel a strong need to hold on to like with Christmas and Thanksgiving. This year we’ll be visiting Andy’s family in South Carolina and introducing them to Hugo which is very exciting!! (He may or may not have an adorable outfit planned complete with a bow-tie!) The only thing I care about when it comes to Easter is celebrating with loved ones on what is (hopefully) a lovely spring day complete with lots of pastel and delicious food!
Anyway- if I were the type to host an Easter brunch with all my family and friends, I would love to feature this delectable cake right smack dab in the center. Something about the fluffy coconut and milky white glaze reads Easter to me! This cake is just loaded with coconut. Coconut oil is in the batter, as well as shredded coconut and coconut extract. Then coconut milk and is poured all over the cake, letting it soak up even more fresh coconut flavor. This really is the ultimate coconut cake for anyone that loves the flavor as much as I do! I served it with some homemade caramel sauce to make it even more decadent- but it’s also delicious on its own!
- ½ cup (1 stick) butter, softened
- ¾ cup coconut oil
- 1 (8 ounce) package cream cheese, softened
- 2½ cups white sugar
- 6 eggs- room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 2 cups flaked coconut
- 2 cups unsweetened coconut milk*
- 2 cups powdered sugar
- flaked coconut for topping
- Preheat the oven to 350F. Grease and flour a 10 inch bundt cake pan.
- In a food processor- pulse the 2 cups of flaked coconut for a few seconds until broken down into teeny pieces.
- In a large bowl, cream together the butter and cream cheese until smooth. Mix in the coconut oil and sugar, and beat until light and fluffy. Blend in the eggs one at a time, scraping the bowl down after each is added- then stir in the extracts. Mix in flour and baking powder until just combined and then fold in the coconut. Spoon batter into the prepared pan.
- Bake for about 60 minutes, or until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
- Use a fork to prick holes all over the cake. Brush 1 cup of coconut milk over the cake, letting it soak in fully before adding more. (This may take a few minutes as you wait for each layer to really soak into the cake.
- Combine the 2 cups powdered sugar with a tablespoon of coconut milk. Gradually add more coconut milk until glaze is desired consistency. Drizzle the glaze over cooled cake and top with flaked coconut.
* I used unsweetened coconut milk. If you can only find sweetened- I would take ½ cup of sugar out of the cake.
Katrina @ Warm Vanilla Sugar says
April 14, 2014 at 7:54 amSuch a fabulous cake! This looks so yummy!
Jackie says
April 14, 2014 at 11:24 amWhat do you do with the 3/4 cup coconut oil? Is it mixed in with the butter and cream cheese?
mary says
April 14, 2014 at 12:34 pmI have the same question about the coconut oil.
Audra says
April 14, 2014 at 4:55 pmSorry ladies- I added it into the instructions :)
Jess says
April 14, 2014 at 1:18 pmThis bundt sounds divine- love the coconut!
Emily @ Life on Food says
April 14, 2014 at 1:57 pmI was just thinking the other day how I would totally love to have an Easter basket all made for me. I haven’t had a good one in years. Let’s face it the husband is not as good as my mom. I would however take this cake instead. It looks fabulous.
Pat B says
April 14, 2014 at 4:48 pmHi Audra, is this a dense cake? Like a pound cake? Was wondering if i could use it in my lamb cake mold? Thank you! Pat B
Audra says
April 15, 2014 at 11:11 amHi Pat! Yes- the cake is pretty dense and I think a molded cake pan would work perfectly! :)
Kayle (The Cooking Actress) says
April 14, 2014 at 9:15 pmoooooooooooooooooh please instagram Hugo’s Easter outfit!!!!!!!!
anyway. CAKE! I love how like creamy and deeeelicious it looks and also all coconutty and tropical n junk! :P
Joanne says
April 15, 2014 at 7:20 amThe.Boy and I have definitely been arguing about where to spend easter, and I think he won out this year! I love the idea of a coconut sweet treat on the table, and this cake looks perfect! Bundts are just so underrated.
Meriem @ Culinary Couture says
April 15, 2014 at 10:17 pmWhat a beautiful bundt cake! I love that it has triple coconut flavor!
Amy says
April 16, 2014 at 10:00 amHi-
I plan to make this cake for Easter but I wanted to check on the recipe…when do you add the coconut oil and what about the vanilla? Does it go in when you add the coconut extract? Does the coconut oil go with the butter and cream cheese? Can you please let me know. I am also wondering if you can use light coconut milk? The regular seemed so thick.
Thank you
Audra says
April 16, 2014 at 10:22 amHi Amy- I edited the recipe to reflect those additions- I guess I can blame new mo brain for forgetting initially?
And yes- I think light coconut milk would be Ok- just a bit less rich I’d guess :)
Amy says
April 16, 2014 at 10:28 amThank you! I understand the new mom brain…it happens to me all the time! : ) I just bought the light coconut milk at Whole Foods today so I could always swap it out for the regular if you think it would be better. I wasn’t sure because it seemed so thick I didn’t think I could pour it over the cake. : ) Enjoy your first Easter with Hugo!
Annie says
April 17, 2014 at 3:16 pmOmigosh, this cake is making my mouth water.
Is that the sugary flaked coconut that you add to the top or something harder to find?
Audra says
April 17, 2014 at 10:29 pmYes it’s just regular shredded sweetened coconut :)
Lynna says
April 18, 2014 at 3:49 amWhoaaa, I would love this cake! & so would my father! It`s definitely a coconut dream cake!
Ari says
April 24, 2014 at 7:31 pmIf I wanted to bake this cake, but serve it tomorrow, do you think I should wait on the topping? Or should I lel the liquid absorb into the cake while it is still hot?
Thanks!!
Audra says
April 25, 2014 at 9:19 amHi Ari- I would soak the cake in the coconut milk right away but glaze it right before serving!
Jennie says
April 25, 2014 at 8:33 amMade this last night and it is so delicious! I had never used coconut oil before and wasnt sure if I was supposed to melt it first ( which I did not). Either way, very yummy :)
Audra says
April 25, 2014 at 9:19 amI’m so glad to hear you liked it!
Caroline Rosengarden says
May 1, 2014 at 2:32 pmI made this today! It took more like 1hr. 15min to cook (with a clean knife). I’m not loving how brown the outside is, even though I put foil over for the last 15. Any idea why it might have taken so long to cook?
Audra says
May 3, 2014 at 5:24 pmHi Caroline. Every oven is different- have you calibrated your oven to see if the baking temperature is accurate?
Courtney says
May 9, 2014 at 1:07 pmI love coconut in anything, and I can’t wait to give this a try very soon!
Mary says
January 4, 2015 at 9:13 amHi,
Can you let me know what coconut to add after I add the baking powder, is that where I add the coconut flakes?
Also is all of the coconut milk being used for dripping into the holes in the cake and some for the glaze?
Thanks for clarifying.
Mary
Audra says
January 4, 2015 at 8:20 pmYes the coconut flakes are what you add after baking powder. And correct about the coconut milk/glaze :)
Elizabeth Hawkes says
April 26, 2015 at 8:32 pmCan this cake be frozen for a few weeks. (Making wedding reception desserts). And if so, should you our the coconut milk on before freezing?
linda says
February 14, 2016 at 8:18 pmLove this cake. Everyone at my house loved it. I’m making it again for my office. I left milk on top off but added to batter
Stephanie says
March 17, 2016 at 11:33 amThis looks amazing. I am planning to make for a family dinner Sunday. Two questions: Is the coconut oil refined or unrefined? Would cake flour also be ok to use?