Recipe by Estee Kafra

Coconut Bundt Cake

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
12 Servings

There is story to this cake. I was shopping in an upscale food shop (I always love to see what unique products I will find there) when I chanced upon a piña colada syrup. I love the flavor of piña colada, and I haven’t been able to find a syrup with kosher certification for some time now. Well, of course I brought it home, and this cake was born a few weeks later. I know coconut-flavored sweets can be a topic of hot debate with very strong opinions about either loving or hating the flavor of coconut. I have to say I am a very strong pro-coconut advocate, so this cake is one of my favorites.


Coconut Bundt Cake

  • 2 cups all-purpose flour, such as Glicks, plus more for dusting

  • 2 teaspoons Gefen Baking Powder

  • 1 teaspoon kosher salt

  • 1 cup unsalted butter or trans-fat-free margarine, at room temperature

  • 1 and 1/2 cups granulated sugar

  • 1 cup oil, such as Gefen Canola Oil

  • 6 large eggs

  • 1 teaspoon Gefen Vanilla

  • 1 teaspoon coconut extract

  • 1 cup orange juice

  • 1 cup flaked sweetened coconut

Tropical Glaze

  • 1 teaspoon very hot water


Prepare the Coconut Bundt Cake


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 10- or 12-cup Bundt cake pan with baking spray.


Whisk together the flour, baking powder and salt in a small bowl.


Cream together the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment or electric beaters. Add the oil and beat for five minutes or until the color lightens.


Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and coconut extracts. Beat in the orange juice until combined. Slowly beat in the dry ingredients until the mixture is smooth. Add the coconut flakes and mix just until combined.


Pour the batter into the prepared pan. Bake in the center of the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for five minutes. Then invert the cake onto a separate rack; remove the pan. Let cool completely.

Prepare the Tropical Glaze


Whisk together the sugar, syrup and hot water in a bowl, just until smooth.


Once the cake has cooled, ladle the glaze over the cake. Top with additional flaked coconut, if desired. Let the glaze set before serving.

Coconut Bundt Cake

Please log in to rate


Notify of
1 Comment
Oldest Most Voted
Inline Feedbacks
View all comments
Deborah Dyckman
Deborah Dyckman
9 months ago

are the amounts of margarine and oil for this recipe, correct? The cake didn’t come out right for me and was bubbling in the oven as if it had too much oil. I was wondering if one cup of margarine and one cup of oil is a mistake