Coconut lovers go crazy over this coconut cake recipe! Dense but moist, the tops and sides of the cake are covered with white chocolate frosting and sweetened shredded coconut. You’ll bake the coconut pound cake batter is in a bundt pan. So there’s no fussing with multiple cake pans or cake layers to assemble.

Kayley says: “My husband and FIL are lovers of all things coconut and they have declared this THE BEST coconut cake they have ever had. Follow the recipe exactly. Absolutely amazing.”

Coconut Cake Recipe

Like many pregnant women, during my last trimester, I went a little crazy with nesting. I was cleaning closets, organizing hallways, and rearranging our kitchen cabinets. One thing I noticed while I was organizing the kitchen? We had an INSANE amount of coconut!! And not just one variety: sweetened shredded coconut, flaked coconut, coconut oil, and coconut milk!

Obviously, this was a sign from the universe to stop cleaning and bake a coconut cake instead, right? So I dropped everything – except the coconut – and got baking! 12 cakes later… I finally cracked the code on how to bake the best coconut cake ever.

Why you’ll Love this Coconut Pound Cake

Packed with irresistible coconut flavor… just one bite of this homemade cake will transport you to the tropics! But not so much so that you feel like you’re eating a bottle of sunscreen. If you know… you know.
The cake batter comes together quickly and is baked inside a bundt pan. Yay – no fussing with parchment paper cutouts and greasing multiple cake pans!
Bundt cakes are super easy and look impressive! This cake is a showstopper… no one will know how easy it is to make and decorate.
When the cake emerges from the oven, it’s perfectly golden and moist. The crumb is melt-in-your-mouth buttery and moist. This cake is somehow both dense and light and light fluffy. Cake magic!
Covered in a thick robe of light and fluffy white chocolate frosting. The sweet buttercream coverers the tops and sides of the cake… making it quite the showstopper! If you don’t want a super sweet frosting, feel free to use cream cheese frosting instead.
Decorated with extra coconut for texture and taste! You can use large flaked coconut, sweetened shredded coconut, or finely shredded coconut. Or use all of the above! You can also skip adding extra coconut, or press fresh berries on the the cake instead.
This cake stays moist and fresh for days on end! So it’s the perfect make-ahead dessert treat. Read my tips on how to store this coconut cake below.

How to Make Coconut Cake

To ensure this cake has plenty of coconut flavor, you’ll use coconut extract, coconut milk, and coconut oil! This might sound like coconut overload. But I promise it’s the perfect combination for just the right coconut flavor.
You’ll also use copious amounts of butter and cream cheese, which gives the coconut cake batter a lusciously smooth texture. And results in a golden crumb that’s moist, dense, and tender. Don’t skimp on these ingredients, this is not the place to try and cut back on saturated fat! If you do, your homemade cake will be dry and you’ll definitely regret it!
In addition to the ingredients mentioned above, you’ll need eggs, vanilla, sugar, flour, baking powder, and salt. Unlike a lot of coconut cakes that use only egg whites, this recipe uses whole eggs. So you won’t have a ton of egg yolks leftover!
Be sure your eggs, butter, and cream cheese are all at room temperature before you begin baking! Cold ingredients don’t bond evenly.
You’ll need a stand mixer or electric mixer and a large bowl to beat these ingredients together.
For best results, use a digital kitchen scale to weight your dry ingredients! Never pack flour into a measuring cup when measuring it. Too much flour will give you a dry cake.
Don’t reduce the powdered sugar called for in the buttercream or it won’t set properly.
Be sure to read the full recipe card at the bottom of this post for the full recipe and ingredient list.

Bake the Cake Batter

The first step is preheating your oven to 325 degrees (F). Do this at least 30 minutes before you plan on baking.
You’ll bake the cake at a lower temperature so that the cake can bake fully through without burning. Low and slow is the way to go when you’re baking a big and heavy cake like this!
Next you’ll scrape the cake batter into the prepared cake pan and smooth the top. Use a rubber spatula to help you scrape all of the batter into the pan. You don’t want to leave any behind!
Pro-tip: be sure to GENEROUSLY spray the bundt pan with nonstick baking spray. I suggest spraying the pan right before you add the cake batter so it doesn’t slip off the pan before you add the cake.
And use the right cake pan, which for this recipe, is a bundt cake pan. This recipe has too much cake batter for a loaf pan, so resist the temptation to use that instead! And it’s too dense to be a layer cake.
Bake until a toothpick inserted in the middle of the cake comes out clean! This should be between 55 and 60 minutes if your oven runs at the correct temperature! But use your senses and the toothpick method just to be sure!
Place the baked cake on a wire rack – IN THE PAN – for exactly 10 minutes. Then carefully invert the coconut cake onto a separate wire rack to cool completely! You’ll want to set a timer here, as letting it cool too long in the pan can lead to it sticking!

Let’s Decorate this Coconut Cake Recipe

Step 1: Make the white chocolate buttercream frosting. You can do this up to 2 hours in advance. Store the frosting, covered with plastic wrap, at room temperature until needed. I don’t suggest placing this frosting in the fridge before use.
Step 2: Slather the top of the tops and sides of the cake with frosting. This light and fluffy frosting spreads easily, so decorating is fun and carefree. Feel free to use whatever frosting method you like best. And don’t stress too much here, because the top and sides of the cake end up covered in coconut anyway.
Step 3: Decorate this coconut cake recipe with TONS of coconut! You can use just one variety. Or go crazy like me and use a combination of finely shredded coconut, sweetened shredded coconut, and coconut flakes!
Option: If you prefer a less sweet treat, feel free to use unsweetened coconut instead! Or skip the frosting all together and simply dust the whole cake with confectioners’ sugar and serve with fresh berries! Or use a cream cheese frosting instead.

How to Store Coconut Cake

You can store this homemade cake at room temperature for up to 3 days. To keep it longer than that, I suggest storing it in the fridge so it doesn’t produce mildew.
It’ll keep well frosted, or unfrosted, so you can choose to frost right after baking or wait until right before serving.
To keep this cake moist, you’ll want to tightly cover the cake with plastic wrap and store in a cool area of your home. If you’re storing cut cake, be sure to press plastic wrap directly against the cut ends of the cake, which helps retain moisture.
For even better coverage, place the wrapped cake in a cake keeper with a lid. You could also place the plastic wrapped cake on a cake stand with a lid. Or you can place the cake on a large plate and place an inverted pot on top of it.

Although cake is obviously a great choice for dessert, this coconut bundt cake could easily be a part of a brunch menu! In fact, I’ve requested my hubby bake me one for Mother’s day this year. It pairs great with fresh fruit, eggs, bacon, and of course – mimosas!

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