Coconut Crunch Cake

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."

This is a remake copycat recipe of the famous Entenmann's bakery Coconut Crunch Cake. You could just grab-it-off-the-shelf, and have it on the table for guests in minutes. This recipe is buttery, sweet, and oozing with layers of coconut and vanilla goodness, all smothered in a silky-smooth coconut glaze.

The coconut glaze is the cherry on top of this cake, made with just powdered sugar, milk, coconut extract, and vanilla extract. You can simply whisk these ingredients together and you will end up with a beautiful, pourable glaze. Plus, it adds a touch of sweetness to each bite without drowning out the pure coconut flavor. Topped it all off with perfectly toasted, crunchy coconut for a slightly nutty flavor. The toasted coconut topping adds the crunch factor to this amazing cake.

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

"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!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.