Almond Coconut Bundt Cake
This moist Almond Coconut Bundt Cake is so flavorful!
If you are a fan of almond desserts, coconut desserts, or both, you are going to love this delicious scratch cake recipe.

We have made many bundt cakes over the years, and are excited to have another great recipe to share! You'll find that this tender cake is simple to make and the almond and coconut are perfect together.
If you are a fan of almond cakes, don't miss our delicious Almond Cake Recipe and Almond Cupcakes as well! This layer cake is one of our most popular.
We also have a great Coconut Bundt Cake, and our Almond Coconut Cake is similar to today's recipe but in layer cake form.
Table of Contents
How to Make Almond Coconut Cake
You can find the full, printable instructions further down in this post. Here is a quick rundown of our steps!
- First, preheat oven to 325 degrees F. Grease and flour a bundt pan.
- In the bowl of your mixer, combine these dry ingredients: sugar, cake flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
- In another bowl or measuring cup add the sour cream, milk, vanilla extract, almond extract, and coconut extract. Blend with a fork and set aside
- In the bowl of your mixer, add the softened butter to the bowl of dry ingredients. Mix on low speed until the butter has coated the dry ingredients and the mixture is crumbly like wet sand. Don't over-mix.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, slowly add the wet ingredients (mixture of sour cream, milk, and extracts). Then, turn up the mixer to low-medium speed (#2 or #3 speed if using a Kitchen Aid). Mix for two minutes, stopping to scrape the sides and bottom of the bowl if needed. Batter will be nice and smooth.
- Fold in the flaked coconut.
- Scoop the batter into the prepared bundt pan.
- Bake in the oven at 325 degrees for 45-55 minutes. (Start checking as the 45 minute mark approaches. If using a light colored pan, it may take slightly longer.)
Easy Coconut Glaze
We have used versions of this very simple glaze on many of our pound cakes and bundt cakes (from orange bundt cake to buttermilk pound cake, million dollar pound cake and more).
It is a combination of powdered sugar, milk, a pinch of salt, and flavoring- in this case, coconut extract!
You can apply the glaze by spooning or piping it on.
I often pipe on the glaze with a disposable piping bag with the tip snipped away (or you can do the same with a ziplock bag with a corner snipped away).
This is a very sweet glaze, but each slice with just have a few drizzles and so it is not overpowering. It simply gives us a little boost of flavor, and it is pretty too!
Here is is finished bundt cake with coconut glaze, and sprinkled with coconut and almond slices.
More Cakes with Coconut
In addition to today's recipe, we have many more coconut cakes for you to try!
Some of our favorites are our Coconut Cream Cake, Pineapple Coconut Cake, and Carrot Cake. But we have so many more!
More Bundt Cakes
Here are a few more of our favorite bundt cake recipes as well! Some of our most popular are our Lemon Bundt Cake, Strawberry Bundt Cake, and Pineapple Upside Down Bundt Cake!
Recipe FAQs
Enjoy the Recipe!
Thanks so much for stopping by. We hope that you enjoy this moist Almond Coconut Cake! It makes a great birthday cake recipe, potluck dessert, or holiday cake! Coconut and almond are the perfect combination.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
4/16/25 This Recipe has been updated- we find this version to be even more moist.
Almond Coconut Bundt Cake
Ingredients
- 2 sticks unsalted butter, softened (226g)
- 2 cups sugar (400g)
- 3 large room temperature eggs (place the eggs in a bowl of warm water for 5 minutes if in a hurry)
- 3 cups cake flour (342g)(We used Swan's Down)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- ½ cup milk (80g)
- 2 teaspoons coconut extract (8g)
- 1 tablespoon almond extract (12g)
- 1 teaspoon vanilla extract (4g)
- 1¼ cups flaked, sweetened coconut (We used Bakers Brand Angel Flake)
Easy Coconut Glaze
- 2 cups (230g) Confectioners Sugar (see notes)
- 2-3 Tablespoons milk Adjust amount to desired consistency
- Pinch of salt (Approximately ¼ teaspoon)
- 1 teaspoon coconut extract (4g) (If you prefer to have more almond flavor, you can use almond extract instead)
Optional Topping
- sliced almonds and flaked coconut to sprinkle over glaze.
Instructions
For the Cake Batter
- Preheat the oven to 325 degrees F, grease and flour a bundt pan. We used a bundt pan with a 12 cup baking capacity, 10 inches across. See notes re: pan size
- In the bowl of your mixer, combine these dry ingredients: sugar, cake flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
- In another bowl or measuring cup add the sour cream, milk, vanilla extract, almond extract, and coconut extract. Blend with a fork and set aside
- In the bowl of your mixer, add the softened butter to the bowl of dry ingredients. Mix on low speed until the butter has coated the dry ingredients and the mixture is crumbly like wet sand. Don't over-mix.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, slowly add the wet ingredients (mixture of sour cream, milk, and extracts). Then, turn up the mixer to low-medium speed (#2 or #3 speed if using a Kitchen Aid). Mix for two minutes, stopping to scrape the sides and bottom of the bowl if needed. Batter will be nice and smooth.
- Fold in the flaked coconut.
- Scoop the batter into the prepared bundt pan. Bake in the oven at 325 degrees for 45-55 minutes. (Start checking as the 45 minute mark approaches. If using a light colored pan, it may take slightly longer.)
- Makes 7 cups of cake batter
Easy Coconut Glaze
- Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
- You can sprinkle flaked coconut and almonds on top of the cake also. Store the cake at room temperature, in an airtight container or under a cake dome, etc.
Notes
Substitution for Cake Flour
Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blendBundt Pan Size
Our bunt pan has a baking capacity of 12 cups and is 10 inches across. (This recipe makes 7 cups of batter). Your bundt pan may be smaller or larger than ours which can effect the bake time. If it is a larger pan, the batter will be more shallow in the pan and will bake more quickly. The opposite is true for a smaller pan. If using a smaller bundt pan, be careful not to fill more than ⅔ full (Or allow at least 1-1.5 inches space from top of batter to top of pan. You can make cupcakes with any extra batter ;0)Freezing:
When tightly wrapped in plastic wrap and foil, this cake can be frozen for up to three months! To thaw, move to the refrigerator the night before serving. Then, remove the next morning, and allow to warm to room temperature on the kitchen counter. Allow several hours to thaw completely.Loved This Recipe?!
Almond Coconut Bundt Cake
Equipment
Ingredients
- 1 ½ sticks (170g) unsalted butter, softened (holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour (If not using a digital scale, flour should be lightly spooned into measuring cup and leveled off) *See notes for substitution
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ½ cups (355g) buttermilk If you do not have buttermilk, see substitution below
- ¼ cup (54g) vegetable oil (we use canola oil)
- 1 Tablespoon (12g) almond extract
- teaspoon (4g) Coconut Extract
- 1 cup (78g) flaked sweetened coconut (We use Bakers Angel Flake brand)
For the Coconut Glaze
- 2 cups (230g) Confectioners Sugar
- 3 to 4 Tablespoons (45 to 60g) milk (Add more if needed for the consistency you like)
- Pinch of salt (Approximately ¼ teaspoon)
- 1 teaspoon (4g) Coconut Extract (Adjust amount to your liking)
Optional Topping
- We used additional shredded coconut and sliced almonds on top of the cake
Instructions
- Preheat oven to 325 degrees F. Grease and flour a bundt pan (We used a 12 cup capacity bundt pan, 10 inches across). - See notes
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, vegetable oil, coconut extract and almond extract. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk is blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until blended.
- Fold in the shredded coconut.
- Scoop batter into prepared bundt pan and bake at 325 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Oven times can vary. Let cool 10 minutes and turn out.
For the Coconut Glaze
- Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
Assembling the Cake
- Once the cake has cooled, you can apply the glaze either by spooning it on, or by loading it into a disposable piping bag with the tip snipped away (or ziplock with a corner snipped away). I most often use a piping bag just to have a bit more control.
- If you'd like, you can top off the glaze with a sprinkling of shredded coconut and sliced almonds.
Looks great! :-)
Good
This was delicious! Light and yet full flavored. It was very easy to make too! Hubby cut into it before I could get the coconut on top ! Thank you for another fun and delicious recipe!
Thanks for your feedback, Gerrie! I'm so glad that you all enjoyed it, your cake looks great!