Coconut Bundt Cake

This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!

Coconut Bundt Cake... This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!

Coconut happens to be a favorite in my family. It is a weakness for both my mom and dad, particularly my dad. Any dessert with coconut in it has him running to the kitchen. Even the smell of it is enough to make us all go weak in the knees.

I knew I had to take my favorite bundt cake recipe and adapt it to have that coconut flavor and the end result was extraordinary!


Coconut Bundt Cake... This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!

This cake will be one of THE moistest cakes you ever have the pleasure of trying. The cream cheese frosting is the perfect complement to it.

This was the first dessert gone at the gathering I took it to and everyone had the highest praises about it. This will definitely be a recipe I make time and time again. I know you will love it just as much as we do!

Coconut Bundt Cake... This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!

4.9 from 10 reviews
Coconut Bundt Cake
This is an incredibly moist cake loaded with coconut flavor! The Cream Cheese Frosting on top is the perfect pairing. This cake with be loved by all who try it!
Recipe type: Dessert
  • 1 white cake mix, dry not prepared
  • 1 small box instant vanilla pudding, dry not prepared
  • 4 eggs
  • ½ cup sour cream
  • ½ cup sugar
  • ¾ cup oil
  • ¾ cup water
  • 1 teaspoon coconut extract
  • 1 cup sweetened coconut
Cream Cheese Frosting
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup toasted coconut
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a bundt pan and set aside.
  3. In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.
  4. Pour into a bundt pan that has been greased and floured.
  5. Bake at 350 degrees F for 45 to 50 minutes.
  6. Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.
Cream Cheese Frosting
  1. Combine all ingredients in a mixing bowl and beat on high until smooth. Spoon frosting into a piping bag and pipe the frosting over the top.
  2. Sprinkle with toasted coconut.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Medeja

    Looks great! I can imagine this bundt cake tastes lovely

  2. Jessi Roe

    Good morning, This cake looks amazing. I do have one question...When you say coconut, do you mean sweetened coconut?



    1. Chef in Training


  3. Kari

    Bundts are so fun to make! How did you get those perfect icing petals??

  4. Tammy M.

    Hi. I looove coconut and this cake looks amazing! I noticed the Cream Cheese frosting recipe does not have any butter? Please confirm. Thank you!

    1. Chef in Training

      correct, no butter :)

  5. Nancy

    Did you use sweetened or unsweetened coconut?

    1. Chef in Training


  6. Amy

    Can you use whipped cream cheese for this or just regular? Thx

  7. Deborah

    Can you please tell us what tip you used to pipe the frosting with?

  8. Fatima Mohamed

    I went crazy just on the look of it as it seems so scrumptious and mouthwatering cake to have it on my first Bite. Congratulations for such an excellent recipe, must say you are genius.
    Thanks and have put in my email so I can receive it to make it in order and remember you to my whole family. Fatima

  9. Renee


    Made this and it was amazing! I left out the added sugar, and after tasting it, it definitely didn't need it. I also didn't frost it, it was perfectly delicious with just a dust of powdered sugar. My family all agreed this is their favorite new cake. Thank you!

  10. Linda S

    Did you use sweetened coconut or unsweetened?

    1. Chef in Training


  11. Kara


    Text from my father in law after i placed the left over cake from a friends bridal shower on the counter... "Ok..ok...Kara left 2 , 1/2 cakes on our counter....I have not eaten cake this good in years!! She can stay forever as long as she does things like that. =-D"

    Thank you for this incredible recipe!!

  12. Jocelyn Calixtro

    I made it last night but its not what i expected? I think i buy wrong vanilla pudding, i dont know cox i pick small box its says 136g, it really taste good but its looks like a pie cake. Not a bundt cake. When still in the oven, the whole pan is full but when i open the oven it shrink half size. Why its like that?

    1. Jocelyn Calixtro

      Its really taste amazing! Im going to try again

    2. Linda


      Make sure you use INSTANT vanilla pudding!!

  13. naz

    This cake sounds amazing. May I ask the gram (box) size of the ready cake mix and vanilla pudding mixes. Im from SA and want to make sure im using the correct ratios.

  14. Rita

    Can you use coconut oil?

  15. Jess

    May i know the size of the bundt pan?

  16. Tammy Herr


    Made this for a coworker's birthday. It was a hit! Very moist and the icing was perfect with it!

  17. Elizabeth Wilson

    Where do u get the white cake mix I small box instant vanilla pudding

  18. Farah

    Can't find my bundt pan ? Can I use the batter to make cupcakes? What other pan shape will work??

  19. Monica

    I made this today and it was a hit with my family. So moist and delicious. I did use coconut extract in the frosting opposed to the vanilla extract.

  20. cj heffner

    I would like to make this as a 9x13 sheet cake instead of a bundt. How would that change the recipe or the cooking time?

  21. Jennifer Phillips

    This cake was absolutely delicious! The only change I made was by using coconut dry pudding mix instead of vanilla. My husband said I could make this cake for every occasion!

  22. Sandi

    Can you freeze this bunch cake? I would like to make two of them.

  23. Joan

    If you use white cake mix, why is it yellow?

  24. Elizabeth

    Hi, I was wondering if I could make this cake 1 day before or is just better to make it that same day.

  25. Chona


    This recipe sounds amazing! What do you mean sweetened coconut? Is it coconut flakes? Or coconut milk?

  26. Lorena

    This has been the BEST cake I have ever made. Thank you guys so much!!! ❤️❤️❤️❤️

  27. Cheryl O

    People read the recipe. It says sweetened coconut. And did someone really ask where do you buy cake mix and instant pudding? Ha! Obviously you aren't a cook or you have never grocery shopped. Oh well!! Happy baking.

  28. Kay J

    Or, the recipe didn't originally say "sweetened" at the time the questions were asked and maybe questions about where to purchase certain ingredients were asked by people not here in the U.S. and those ingredients aren't well known and/or available there. I think a couple of posts make it obvious that there are visitors here from all over the WORLD Wide Web.

    And I plan on making this tomorrow...can't wait to taste it! I hope subbing coconut oil for the oil will be okay.

  29. Kay J


    Made it this morning and just had a slice. It is sooooo delicious! I had to do 3 substitutions because of what I had on hand and/or personal taste: used coconut oil, coconut cream pudding mix, and chocolate buttercream icing (that was personal taste...I needed chocolate today). The cake itself is so moist and flavorful, and with the chocolate icing, it makes all my coconut-chocolate dreams come true (and I have A LOT of those). Thanks for such a tasty and easy recipe. I'll try the cream cheese icing the next time I make this because there will definitely be a next time.

  30. Amber

    Thank you so much for the wonderful recipe. I just made a second cake! My 81 year old father said it's the best cake he's ever had. Thank you again!

  31. LJ Sass

    I make this all the time it has become my husband's favorite cake. I use coconut water instead of plain water and I use coconut cream instant pudding instead of vanilla.

  32. Tammy


    This is a fantastic cake! So easy to make with such delicious results. I did cut the added sugar in half (used 1/4 cup) and used 1/2 almond, 1/2 coconut extract. Definitely going in the keeper file!

  33. hans

    hi'what is white cake mix?is it all purpose flour if yes how much?

  34. rich

    can i add sliced strawberries to this cake mix without ruining it or should i just put them on top

  35. Gail


    This cake is absolutely delicious! I divided it and made 12 cup cakes and 11 x 7 cake. Ended up freezing half of the cake and had it the other day and it was just as moist and delicious as the day it was made! It tastes like a cake you get at a bakery or fine restaurant.

  36. Txschic


    This was very good, even without the frosting. I did not have instant pudding(3oz) box, only the cook&serve(4.6oz/130g)box, i added it dry to dry cake mix(15.25oz/432g)box and stirred with whisk to blend, then i added wet ingriedients and beat, came out perfect, not dry and it did rise like any other bundt cake. My new favorite cake, thank you for this wonderful recipe!

  37. LisaLisaOC


    The most delicious and moist cake I’ve ever tasted! I’ve made this cake twice (in two different ovens) and I cannot figure out why the cake breaks coming out of the pan every time! I’m greasing, I’m flouring, I’m also ruining it. LOL. HELP!