This Coconut Chocolate Bundt cake is a super moist and flavourful cake that can be the star at any time of the year, particularly around the holiday season. It features a melt-in-your-mouth chocolate cake and a creamy coconut filling (macaroon), topped with a super easy coconut glaze and decorated with more coconut and cocoa nibs. This is hands down the best Chocolate macaroon bundt cake for Christmas and beyond!

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🌟 Why this is the best recipe
- Super easy - This Chocolate Coconut bundt cake recipe comes together with only a few easily accessible ingredients and you will whip it up in no time! Perfect for beginners.
- It tastes amazing - The moist chocolate bundt cake filled with coconut macaroon is juicy and festive at the same time, you will love it!
- It can be a great breakfast or dessert - Who doesn’t love a grab and go chocolate coconut cake first thing in the morning with a cup of coffee? I also love to enjoy this cake as an afternoon snack, or even a dessert.
- No special equipment is required - Once you have a bundt tin (or even any cake tin or muffin tin) you are good to go! This Chocolate bundt cake with coconut filling require no complicated equipment!
📝 Ingredient notes
For the Chocolate bundt cake
- Oil: This is an oil-based cake (no butter) that keeps the cake super moist, soft, and fluffy. Use no-flavor vegetable oil
- Egg: Use room temperature, as always. In fact, all the ingredients have to be at room temp to perfectly emulsify
- Milk: Whole milk at room temperature is what I recommend
- Coffee: If you are not using coffee in your chocolate desserts, you are missing out and I think you should seriously consider trying it. Believe me, the cake won’t taste like coffee at all however it enhances the taste of chocolate. I recommend brewing a strong espresso type of coffee and using it straight away fresh.
- Sour cream: I reduced the milk and coffee quantity compared to my German chocolate cake recipe and added sour cream instead which made the cake batter thicker and even more creamy. Use sour cream at room temperature.
- Sugar: I am using granulated sugar in this Chocolate bundt cake recipe. If you want to learn about the different types of sugar and how to use them in baking, please read my Sugar guide.
- Flour: All purpose flour or pastry flour makes the best cakes. They are so-called “soft flour” which is low in protein resulting in a delicate, tender texture. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my Flour guide.
- Baking powder and baking soda: Has two functions: increase the volume and lighten the texture, use both, they have slightly different function
- Unsweetened Cocoa Powder: Generally always use unsweetened, 100% cocoa powder in baking. I use dutch-processed cocoa powder, it has a lovely dark color and it is lower in acidity. Make sure to sift the cocoa powder to avoid lumps. For more info on cocoa powder and its substitutes check my cocoa powder guide.
- Salt: An essential ingredient in most dessert recipes. It balances flavor and enhances other ingredients, especially in the chocolate cake it is an absolute must
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the Coconut filling (macaroon)
- Coconut: Shredded coconut, try to use organic that has a beautiful coconut flavor naturally
- Egg: Room temperature egg white is what you will need. Make sure no egg yolk stays in the white as that would make it impossible to whip the egg white up
- Condensed Milk: I am using sweetened condensed milk that gives the filling tenderness and also sweetness
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the Coconut glaze
- Powdered sugar: Powdered sugar or icing sugar is the first choice when it comes to glazing, it is usually mixed with a small amount of liquid ingredients like lemon juice, vanilla essence, or coconut milk in this case
- Coconut milk: I am using a natural flavor of coconut milk that has 24% fat content so its texture is somewhere between milk and cream
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process
Prepare your baking pan (Silicone Bundt Cake mould is what I am using). The baking temp will be 180 C / 356 F but preheat the oven +20C / 68F as the oven temp will drops when you open the door and place the baking tins in. Use Digital oven thermometer to understand your real oven temp. Ingredients must be all measured with a Digital scale.
- For the macaroon filling, mix shredded coconut with the condensed milk
- Then, whip egg white into soft peaks and fold it together with the coconut mixture. Let it rest in the fridge for min 30 minutes.
- Once the coconut filling is set in the fridge, move it into a piping bag and set it aside
- For the Chocolate Bundt cake, whip the wet ingredients (oil, egg, milk, sour cream, coffee) with an Electric hand mixer for a minute or two until combined
- Sift dry ingredients together (flour, baking soda, baking powder, salt, cocoa powder) then mix in sugar
- Fold dry ingredients into wet ingredients by using a rubber spatula. Do not use a stand mixer at this point and do not over-mix it
- Pour half of the batter into the Silicone Bundt Cake mould then take the macaroon filling and pipe it into the chocolate cake batter
- Bake the Bundt cake at 180 C / 356 F (no fan) for 45 minutes.
- After 45 minutes check the middle of the cake with a toothpick. Bake until the toothpick inserted comes out clean.
- Let it cool on a cooling rack then place it in the fridge for an hour before glazing it.
💡 Top Tip: When piping the coconut filling into the chocolate cake batter, the filling has to be rather thick (therefore the chilling time) so it will stay "in one piece" like a rope. Do not attempt to pipe the filling if it is runny as in that case it would just melt into the chocolate batter and you would not get a coconut "tunnel" in the baked cake.
2. How to prevent Bundt cake from sticking
First and foremost, check out my article about How to get Cake out of Bundt pan that will explain all the information you need!
There are many tricks on the internet on the topic of how to prevent Bundt cake from sticking to the tin however if you are unsure or less experienced, simply choose a Silicone Bundt Cake tin and you won´t have to worry about this question at all.
3. How to make coconut glaze
This is a 2 ingredients recipe; you will need to mix the sifted powdered sugar with coconut milk. It is super easy, the only thing you will have to be careful with is not adding too much-wet ingredient into the powdered sugar or it will get very runny.
The recipe I am providing is using 24% fat content coconut milk that is rather thick. If your coconut milk is thinner, you might need to add less of that to achieve the right consistency. If you do not have coconut milk, you can replace it with water (in this case add much less water) and perhaps add some natural coconut flavoring.
Once you are happy with the consistency of the glaze and it is not too runny, but runny enough to glaze the cake, move it into a piping bag and start glazing the cold bundt cake.
Decorate with coconut flakes and cacao nibs.
💡 Top Tip: It is very important that the temp of the cake is cold before glazing it (fridge temperature), which will support the glaze to set on the cake instead of just running it through.
❓Recipe FAQs
Yes you can technically, however making cakes from scratch taste so much better and really minimal effort.
This Bundt cake will last for up to a week in an air-tight container but are best eaten fresh within 2-3 days.
Yes, Bundt cakes (like most cakes) freeze well. I recommend double wrapping in cling wrap and foil to prevent freezer burn or excess moisture from getting in and affecting their texture. Defrost the bundt cake thoroughly, then apply the glaze as explained in the recipe.
🍰 More Bundt cake recipes
Coconut Chocolate Bundt cake
Equipment
- Digital scale
Ingredients
Chocolate Bundt
- 140 g AP flour
- 30 g Cocoa powder dutch processed, unsweetened
- 165 g Granulated sugar
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- 65 g Vegetable oil
- 2 Eggs room temp
- 60 g Milk room temp
- 50 g Coffee freshly brewed then cooled to room temp
- 110 g Sour cream room temp
Coconut filling
- 125 g Coconut shredded
- 230 g Sweetened condensed milk
- 2 Egg whites room temp
Coconut glaze
- 34 g Coconut milk 24% fat, adjust quantity according to thickness of coconut milk
- 100 g Icing sugar
Decoration
- coconut flake
- cacao nibs
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Start with making the coconut filling
- Mix condensed milk with shredded coconut
- Whip room temp egg white into soft peaks then fold into coconut mixture
- Refrigerate for minimum 30 minutes before using. The filling will need to thicken in the fridge before piping into the chocolate bundt batter
Chocolate bundt
- Baking temp will be 180 C / 356°F however heat oven +20C / 68F higher as when you open the oven door, heat will drop. Use Digital oven thermometer to measure real oven temp
- Prepare your bundt tin, I am using my fav silicone bundt mould: Silicone Bundt Cake mould
- With an Electric hand mixer beat together room temp wet ingredients: egg, oil, sour cream and milk just until combined then pour coffee in
- Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt then add sugar
- Pour wet ingredients into dry ingredients then fold just until combined
- Pour cake batter into Silicone Bundt Cake mould
- Pipe coconut filling on top of chocolate bundt batter
- Reduce baking temp to 180 C / 356°F and bake for 45 min or until skewer inserted in the middle of the cake comes out clean
- Cool the chocolate sponges on Cooling rack. Then cool in fridge before glazing
Coconut glaze
- Mix coconut milk and icing sugar until smooth. Adjust liquid ingredient quantity if necessary to achieve the right consistency for the glaze
- Pipe glaze over cold bundt cake
- Decorate with cocoa nibs and coconut flakes
Jinn Jacobson
This sounds delicious, like a mounds cake! My question, would a one-to-one gluten free flour be able to be substituted?
Katalin Nagy
Gluten-free flours are wildly different and this cake needs structure so I cannot say. Using gf flour usually requires some reformulation of the recipe.
Jennifer Mertens
Amazing recipe! I have a quick question regarding the mold you used. I believe I have the same mold--it's white and the opening is not quite as "open" as a traditional bundt pan/curves in slightly. But I have never used it to bake a cake(I do mostly mousse and a thin, prebaked cake insert). I usually freeze my dessert for an hour to get it out of the mold all in one piece. How do you de-mold the cake without it breaking?
Katalin Nagy
The cake should "pop out" of the silicone mold but you should wait a bit after baking for the cake structure to fully settle.
Adithi
This recipe is such a winner! So simple, yet beautiful and delicious! I like that it's perfectly balanced and not overly sweet (your recipes are always spot on with this, Katalin!).
The note on the coconut milk fat quantity was particularly helpful - my brand was 12% fat so as recommended, I used less to make sure the glaze was the right consistency. I've also saved the extra coconut filling mixture and will freeze it for the next cake.
Definitely will be making this again. 🙂
Nihal
Very easy recipe and delicious! Thank you!
Sanja
Soft and moist cake, so easy to make. Thank you for shareing your creativity.
admin
Thanks so much for making this recipe I love it too:)
MJPatisserie
Wow Katalina! This cake is definitely a winner. It is moist, taste and very easy to make. I used a different bundt tin but it still looked amazing. By the way I baked mine all by hand. My mixer packed up. Thank you for a lovely feedback. You made my day 🥰
I have now written a list of cakes I will be trying from your website. I will keep you posted. Keep up the good work. I aspire to be a good baker like you.
admin
Thanks so much for your kindness, I really appreciate:)!
Garima
Hello
Lovely recipe can u suggest what to use instead of eggs in coconut filling
I don't like eggs