Coconut Cream Bundt Cake
Yield: 12 servings
  • 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
  1. Preheat the oven to 350F. Grease and flour a 10 inch bundt cake pan.
  2. In a food processor- pulse the 2 cups of flaked coconut for a few seconds until broken down into teeny pieces.
  3. 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.
  4. 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.
  5. 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.
For the Glaze:
  1. 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.
Recipe adapted from All Recipes

* I used unsweetened coconut milk. If you can only find sweetened- I would take ½ cup of sugar out of the cake.
Recipe by The Baker Chick at