Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
For the Glaze:
- 2 cups powdered sugar
- 3–4 tbsp coconut milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with coconut milk. Mix until smooth.
- Fold in shredded coconut. Pour batter into prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the glaze, whisk powdered sugar, coconut milk, and vanilla until smooth and pourable.
- Drizzle glaze generously over cooled cake and let it set before slicing.
Notes
- Make sure the cake is completely cooled before glazing to avoid melting.
- Adjust glaze thickness by adding more powdered sugar (for thicker) or more coconut milk (for thinner).
- For extra flavor, toast the shredded coconut before folding it into the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut cake, bundt cake, coconut glaze