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Almond Coconut Bundt Cake, sliced, on a white pedestal
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5 from 3 votes

Almond Coconut Bundt Cake

This moist scratch Almond Coconut Bundt Cake has amazing flavor and is simple to make!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pound Cakes and Bundt Cakes
Servings: 15 servings
Author: Melissa and Bebe

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.

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 blend

BUNDT 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)

Buttermilk Substitution

If you do not have buttermilk, you can use this substitution. Using a measuring cup for liquid, add 1 Tablespoon plus 2 teaspoons lemon juice (or vinegar). Then, fill with milk to the 1 ½ cup mark and stir. Wait 5 minutes before using.

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.