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Pure White and Velvety Coconut Bundt Cake | URBAN BAKES

Coconut Bundt Cake

  • Author: URBAN BAKES
  • Total Time: 2 hours, 30 minutes
  • Yield: 10-inch bundt cake 1x
  • Diet: Vegetarian


A Pure White Velvety Coconut Bundt Cake that is as Soft and Pleasant as its Sweet and Nutty Coconut Aroma and is Dairy Free!




  • 3 cups cake flour
  • 2 cups granulated sugar
  • 1 cup coconut milk
  • 1 cup coconut oil, melted
  • 3/4 cup flaked or shredded unsweetened coconut
  • 4 egg whites
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons clear vanilla extract
  • 1 teaspoon salt


  • 2 cups powdered sugar
  • 2 tablespoons coconut milk
  • 2 teaspoons clear vanilla extract
  • 34 cups flaked or shredded unsweetened coconut (optional)


  1. Heat oven to 350 degrees F.  Using a baking spray with flour, generously coat the bottom and sides of a 12-cup fluted tube cake pan; set aside.
  2. In a large bowl, combine all cake ingredients together until just combined.  Pour batter into cake pan. Bake for 50 to 60 minutes or until a long toothpick inserted in center comes out clean.
  3. Allow cake to rest in pan for 15 minutes.  Remove cake from pan to a cooling rack and allow to cool completely.
  4. Meanwhile, in a medium bowl, gently whisk together all glaze ingredients except the flaked or shredded unsweetened coconut.
  5. Place the coconut cake resting on the cooling rack, over a cookie pan.  Slowly pour glaze over the top of the cake allowing excess glaze to drip into the cookie pan.  Allow glaze to set; about 10 minutes before repeating a second layer using the glaze drippings.
  6. If desired, sprinkle flaked or shredded unsweetened coconut over the top and sides of cake before the second layer of glaze sets. Slice, serve and ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Cuisine: American

Keywords: coconut bundt cake, dairy free cake, bundt cake, snowy white, coconut cake

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