This eggless coconut bundt cake is beautifully moist with a delicate crumb. It's topped with a light and fluffy coconut cream and toasted coconut flakes.
There is something about coconut in desserts that just works! The combination of the naturally sweet and nutty coconut goes so well with creamy desserts.
I often use coconut to make instant pot coconut milk tapioca pudding, coconut ladoo, coconut balls and this vegan coconut and mango loaf cake.
Now onto this sublime cake!
I top an eggless coconut sponge with the silkiest and dreamiest coconut buttercream frosting. It's made with plenty of coconut milk, coconut cream and toasted coconut flakes.
It's got similarities to the viral Tom Cruise Coconut Bundt Cake except this is eggless and I've omitted the white chocolate. Serve it with coconut milk coffee or pistachio latte.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Wet ingredients
- Coconut milk
- Buttermilk
- Neutral oil - any flavourless oil works
- White wine vinegar
- Vanilla extract
Dry ingredients
- All purpose flour or cake flour
- Desiccated coconut
- Sugar
- Baking powder
- Bicarbonate of soda
- Salt
Topping
- Coconut cream
- Coconut flakes
Alternatively, top with this homemade 2 ingredient coconut syrup.
Hayley's Tips
- For accuracy, use digital kitchen scales rather than cup measurements for better results.
- Toast the coconut on low heat in a pan until just fragrant and lightly changed in colour.
- Wait until the cake has totally cooled before adding the coconut frosting to prevent it melting.
Storage
Store coconut bundt cake in an airtight container for up to 3 days at room temperature.
You can freeze the cake before any frosting is added.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Eggless Coconut Cake
Equipment
- 9.5" / 24cm cake tin bundt or regular
Ingredients
Eggless Coconut Sponge
- 240 gram plain flour or cake flour
- 150 gram sugar
- 45 gram desiccated coconut
- 150 millilitres buttermilk
- 190 millilitres coconut milk
- ¾ teaspoon baking Powder
- ¾ teaspoon baking soda
- ¾ tablespoon vinegar regular white
- ½ teaspoon salt
- 100 millilitres oil neutral
- 1 tablespoon vanilla extract
Buttercream
- 125 gram unsalted Butter
- 225 gram icing Sugar
- ½ tablespoon vanilla essence
- 60 millilitres coconut milk
- 100 gram coconut flakes
Instructions
Coconut Cake
- Preheat the oven to gas mark 4 or 325℉/162℃.
- Grease cake tin with butter and flour.
- In a bowl whisk oil, vanilla, vinegar, buttermilk and coconut milk until well combined.
- Sieve in the flour, salt, baking powder and baking soda and add the sugar.
- Whisk or fold until well incorporated but do not over whisk.
- Add in the desiccated coconut.
- Pour the cake batter into the cake tin.
- Bake for 40-45 minutes or until a wooden pick inserted in the centre of the cake comes out clean.
- Cool the cake tins on a wire rack for 10 minutes before inverting on the rack.
- Allow to cool completely and meanwhile, prepare the buttercream frosting.
Coconut Buttercream
- Beat butter for 2 minutes until pale and fluffy.
- Add icing sugar beat until well mixed.
- Add coconut milk and vanilla and mix until light and fluffy.
Decorate the cake
- Spread the buttercream all over the cooled cake.
- Cover the cake with toasted coconut flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2015.
Hayley Dhanecha says
That coconut buttercream is absolutely dreamy and the toasted flakes pressed all over the outside give it such a beautiful finish, I love serving this with a cup of coconut milk coffee on the side and it honestly feels like such a treat.
Unknown says
Any advice on a vegan version?
I can substitute butter for a vegan type but not sure the best buttermilk substitution.
jcookingodyssey says
Thank you Unknown for visiting our blog. Replace the buttermilk with Vegan yogurt (Add little water to vegan yogurt and mix ).
Avin says
I loved reading the post and so many pictures to keep me drooling till the end. Hats off to you.
code2cook says
This coconut cake looking delicious. I do love basic cake, but with cream its gonna add another layer of deliciousness.
Uma Srinivas says
What a beautiful cake! Loved your presentation and pictures. Last year I tasted coconut cake in vegan farewell. After that i forgot about that. Thanks for reminding a delicious cake.
Meghna. says
Awesome delicious cake , loved it 🙂 I love coconut so so much would love to try out the recipe soon.
Mayuri Patel says
I love anything with coconut and cake is just so perfect. Coconut in the cake and on top too, yummy. I'm sure the whole family must have enjoyed, making your efforts worthwhile in spite of the frozen shoulder.
CookwithRenu says
I don't like coconut much and this is tempting me to try and such superb clicks..
jayashree says
This cake looks awesome, perfectly made. Loved it to the core Jagruti.
Shobha says
Delicious cake presented beautifully..
Poonam Bachhav says
The coconut flavored cake looks so inviting ! Beautifully presented and awesome photography !
Priya Suresh says
I have a weakness for coconut flavoured cakes and i cant take my eyes from your gorgeous toasted coconut layered cake and those layers are just prefect. Seriously what a pretty cake Jags, just speechless.
Rachel @ Bakerita says
Mmm toasted coconut is one of my favorite things, and this cake looks so good! Right up my alley 🙂
jcookingodyssey says
Thank you Rachel for visiting JCO and kind words 🙂 x