Coconut Crunch Cake

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Copycat Recipe

"This incredibly moist coconut bundt cake is jam packed with coconut flavor and boasts a dense but tender crumb. With creamy coconut in the cake as well as the coconut glaze and a toasted coconut crunch on top of every slice, this cake is perfect for all of the coconut lovers."

Get ready to fall in love with this copycat remake of the famous Entenmann’s Coconut Crunch Cake — but better, because you made it yourself! 🎉

This cake is everything you want: buttery, sweet, and bursting with layers of dreamy coconut and vanilla goodness, all wrapped up in a silky-smooth coconut glaze that’ll have your taste buds dancing. 🥥💛

The coconut glaze? Oh, it’s the perfect finishing touch — made with just powdered sugar, milk, coconut extract, and vanilla extract. Whisk those simple ingredients together and voilà! You get a gorgeous, pourable glaze that adds just the right amount of sweetness without stealing the spotlight from that lovely coconut flavor. 😍✨

And wait for it... the crunchy toasted coconut topping! It’s the cherry on top that brings a delightful crunch and a subtle nutty twist that makes every bite unforgettable. Trust me, this cake will be your new go-to for impressing guests or just treating yourself. Let’s get baking! 🍰🥥💕

Coconut Crunch Cake

Servings – 12 Prep Time – 15 Minutes Cook Time – 45-50 Minutes

Ingredients:

Cake

• a standard sized - 10-12 cup bundt pan, this pan works best but you can also use a 9x13" baking dish.

• 1-15.25oz package golden butter yellow cake mix, I prefer Duncan Hines

• 1-5.9oz package instant coconut or coconut cream pudding mix, I use Jell-O brand

• 1 cup sour cream, Daisy is my go to

• 1 cup whole milk

• 1/2 cup warm water

• 1/2 stick butter, melted

• 4 large eggs

• 1 teaspoon vanilla extract

• 2 teaspoons coconut extract

• 1 and 1/2 cups sweetened shredded coconut

Coconut Icing & Toasted Coconut Crunch

• 1 and 1/2 cups powdered sugar

• 1/3 cup milk

• 1 teaspoon coconut extract

• 1/2 teaspoon vanilla extract

• 1 cup sweetened shredded coconut
  

Directions:

Cake

Preheat the oven to 350 degrees. Generously grease a 12-cup Bundt pan; set aside.

Mix together cake mix, pudding mix, sour cream, milk, water, and eggs in a large bowl until well-blended.

Gently fold 1 and 1/2 cups of the shredded coconut into the batter with a spatula.

Pour batter into the prepared Bundt pan.

Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, about 45 to 50 minutes.

Wait.... Before you turn off the oven! Spread the remaining 1 cup of shredded coconut evenly onto a baking sheet. I used a 9″ x 13″ sheet pan.

Bake the coconut for about 5-7 minutes, stirring frequently with a large spoon or spatula to prevent burning, until the coconut is lightly browned and fragrant.

Remove from oven and cool completely.

Cool cake thoroughly in the pan for at least 1 - 1 1/2 hours before inverting it onto a plate.

💡 CWT tip: flip the serving dish/platter over and place on top of the bundt pan. Flip everything over onto the serving dish.

Coconut Icing

When you are ready to ice the bundt cake, time to make the icing!

In a small bowl or a small container with a spout (like a glass measuring cup), whisk together the powdered sugar, milk, coconut and vanilla extracts until smooth. If it is too thin for your preference, add more powdered sugar 1 Tablespoon at a time.

Slowly pour the coconut icing onto the bundt cake, allowing it to seep into, and flowingly fall down both sides of the cake. While the icing is still wet, sprinkle the toasted shredded coconut over the top of the cake; slightly pushing it into the sides and top of the cake.

Allow the icing to set before serving, about 1 hour. Store leftovers covered tightly at room temperature up to 3 days.

Notes:

This Bundt cake freezes well, wrapped tightly, up to 3 months. Thaw in the refrigerator or at room temperature.

If you would like to add a slight dusting over the top of the cake, sprinkle lightly with powdered sugar right before serving. Again, this is complately optional.

Nutrition:

Calories: 576 | Carbohydrates 80g | Protein 5g | Fat 34g | Saturated Fat 21g | Polyunsaturated Fat 6g | Monounsaturated Fat 5g | Trans Fat 0.4g | Cholesterol 75mg | Sodium 368mg | Potassium 203mg | Fiber 2g | Sugar 46g | Calcium 62mg | Iron 3mg

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"A miles from my home on the east coast was an Entenmann's Bakery Outlet. Oh how I miss peering in through the picture glass window while slowly walking to the front door to see towers of glossy blue-and-white boxes and crinkly cellophane-sealed treats!"