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Coconut Bundt Cake

  • Total Time: 2 hours
  • Yield: 20 small slices 1x




  • 250 g all purpose flour
  • 100 g 00 plain pastry flour
  • 50 g coconut flour
  • 135 g caster sugar
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 240 ml soy milk + 2 tbs white vinegar (mixed together to ‘activate’ the milk)
  • 240 ml vegetable oil
  • 440 ml coconut cream
  • 1 tsp coconut flavouring
  • 1 tbs vanilla bean paste


  • 100 g vegan white chocolate
  • 70 g coconut cream
  • vegan pink food colouring


  • 60 mls water
  • 75 g caster sugar
  • 2 tbs fresh lemon juice


  1. Preheat oven to 160C/320F, grease and flour an 10IN bundt cake tin. Set your oven rack in the middle position. Make sure to let your oven heat up to the exact temp.
  2. In a large mixing bowl sieve all flours, sugar, baking soda, baking powder and salt together. Mix them together well.
  3. In another small bowl mix milk/vinegar, vanilla, coconut cream, oil, coconut flavour until well combined.
  4. Using a whisk slowly stir the liquid into the flour until just combined. Don’t worry if it’s a little lumpy as long as it’s all the same consistency.
  5. Pour mixture into tin to 3/4 full. Gently tap on the bench to release any air bubbles. Depending on the size of your tin you may have a little batter left over. Don’t overfill because it needs to rise.
  6. Bake in oven for 70-80 mins until a skewer comes out clean when poked into the deepest part of the cake.
  7. Allow to cool for 20 mins before turning onto a cooling rack.
  8. Tip: I use a silicone bundt cake tin as it releases the cake easier. If you use this make sure to place it on a tray in the oven so it’s on a flat surface.
    Mix sugar, water and lemon juice together in a small pot. Bring to boil and remove from stove.
  10. Brush over cooled cake with a pastry brush.
    Place almost all chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water
  12. Stir constantly until melted, making sure not to heat chocolate above 31C-32C / 88F-90F
  13. Take off heat and stir in extra chocolate until melted then stir in room temp coconut cream (if it’s cold it will set the drip)
  14. Add to piping bag (or however you like to drip your icing) and drip over the top of your cake
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Birthday, Cake, High Tea, Summer

Keywords: coconut, dairy free, egg free, vegan, vegan baking, vegan cake, video

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