Easter Coconut Bundt Cake

Notes

1. Servings: One 12–15 cup Bundt cake (about 16–24 servings).
2. Storage: Store unfrosted cake tightly sealed at room temperature for 1-2 days. Store frosted cake covered at room temperature for up to 4 hours or in the fridge for 3–4 days. Bring to room temp before serving. Freeze unfrosted cake for up to 3 months.
3. Before You Bake: Bundt cakes can be a little finicky due to the amount of batter and long bake time. It may take a few tries to get a feel for the timing, your oven’s behavior, and when to pull it out. We’ve included exact mixing times to help—keep a timer handy while you mix. A skewer test is the best way to check for doneness here. I usually give an internal temp, but for Bundts, it’s too inconsistent.
4. Bundt Pan: Use a light-colored, heavy cast aluminum pan. This Nordic Ware Bundt Pan changed our lives.
5. Cake Flour: Cake flour is essential. Its lower protein content creates less gluten, giving you a softer, more delicate crumb. All-purpose flour can make the cake heavier and increase the chance of gummy streaks. Don’t use the cornstarch substitute for this one, it won’t yield the same results.
6. Coconut Emulsion: For flavored cakes and frostings, we always recommend using an emulsion. They're water-based instead of alcohol-based like extracts, so the flavor comes through stronger and holds up better in high heat.
7. White Chocolate: Use high-quality white chocolate that contains cocoa butter—avoid chips, which often have stabilizers. Cool the melted chocolate until it’s just warm to the touch before adding to the batter to avoid cooking the eggs.
8. Mixer: A hand mixer works in place of the stand mixer, but a whisk won’t work well for this recipe.
9. Don’t Overfill Pan: Ensure there is at least 2 inches from the batter to the top of the pan.
10. When to Flip: After cooling in the pan, gently press the top—if it springs back without sticking, it’s ready. You can also tap the pan; if it sounds hollow and doesn’t jiggle, you’re good to go.
11. How to Flip: Place a wire rack over the pan, grip both sides, and invert. If properly greased and rested, it should pop right out.
12. Frosting Texture: Butter and cream cheese should be the same temp (65–68°F) for a smooth mix. If it looks greasy or separated, chill for 20 minutes, then beat in ½–1 cup sifted powdered sugar until smooth.
13. Frosting Sweetness: For a less sweet frosting, start with 270g (2¼ cups) powdered sugar. If desired, add the remaining powdered sugar 30g (¼ cup) at a time until you reach your desired sweetness. This recipe uses salted butter - if using unsalted, you’ll need to increase your salt quantity by at least ⅛ tsp more.
14. Gummy or Gluey Streaks: We’ve all been there -your cake looks perfect on the outside, but when you slice in, it’s a gluey mess. These “sad streaks” can happen for several (often contradictory) reasons. Over-creaming butter and sugar is the most common. But it can also be from oven temperature fluctuations, overbaking or underbaking, cooling too long in the pan, or even overmixing after the flour is added. Too much liquid, too little sugar, or too much sugar. Use a scale for accuracy and don’t be too hard on yourself - the flavor is still usually great!
15. Flaky Bottom: If the cake’s bottom separates, it could be from overmixing the eggs. Add each egg just until combined - once the yolk streaks are gone, move on to the next. Overbeating adds too much air and can cause that bottom layer to lift and separate in the oven. It often settles as it cools, but for a picture-perfect cake, go easy on the eggs.
16. Cake Flavor: Best made ahead! Let the unfrosted cake sit, tightly covered, for a few hours or overnight to deepen the coconut flavor and moisture.
17. Oven Temperature: A lower oven temp ensures even baking, prevents over-browning before the center is done, and encourages a smooth rise without doming or cracks. We use an oven thermometer to monitor throughout the bake.

Happy baking! ❤️
Emma & Eric