Coconut Bundt Cake

Coconut Bundt Cake


An incredibly moist cake loaded with coconut flavor.


  • 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 tsp coconut extract
  • 1 cup sweetened coconut
  • 12 ozs cream cheese, softened (for cream cheese frosting)
  • 4 cups powdered sugar (for cream cheese frosting)
  • 1 tsp vanilla (for cream cheese frosting)
  • ¼ tsp salt (for cream cheese frosting)
  • ½ cup toasted coconut (for cream cheese frosting)


  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.
  7. For cream cheese frosting: 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. Sprinkle with toasted coconut.