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Blueberry Coconut Bundt Cake

ByLindsayUpdated: Apr 16, 202117 Comments

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This Blueberry Coconut Bundt Cake is so moist and delicious, it’s one of my new favorite flavor combinations! This easy bundt cake is filled with blueberries, coconut flavor, and topped with a tasty coconut glaze & toasted coconut!

For another easy and delicious bundt cake, check out my Red Velvet Cheesecake Bundt Cake Recipe!

Close up of a slice of blueberry coconut bundt cake on a white plate next to a fork.

 

Blueberry Coconut Bundt Cake

I’ve been kind of into blueberries recently. They are a bit of a new thing for me. I’ve always loved them in some things – like blueberry muffins, for example. But I was never totally into eating them on their own.

That has changed lately and now I really enjoy them. Plus, they are totally good for you. One of those super fruits! Which by the way totally makes this a super cake and by super I mean healthy.

A glazed blueberry coconut bundt cake on a white cake plate surrounded by blueberries.

Ok not really, but kinda. I mean, there’s fruit in it. That counts for something, right? Like breakfast?

But back to the berries. Now that I’m into them, I want to bake them into everything.

A blueberry coconut bundt cake on a white cake plate with a few slices removed to see inside.

I had some left over from making the Red Velvet Ice Cream Cake, so while trying to figure out what to make with them, I remembered seeing this Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats and thinking that sounded like a flavor combo I wanted to try. So I did.

You guys, I am so glad I did! I LOVE the coconut. Which really shouldn’t surprise me. I mean, I know I love coconut. In fact, I wear coconut scented lotion most days. I just didn’t realize I’d love so much with blueberries. But it compliments the blueberries wonderfully!

Overhead view of a blueberry coconut bundt cake on a white cake plate surrounded by blueberries.

Seriously, I love it! The flavors are totally refreshing and make think of summer just like my Blueberry Coconut Cupcakes.

It’s a denser cake, yet still light. And it stays so moist.

And to make it even better, it’s easy to put together. I started with the base of my Red Velvet Cheesecake Bundt Cake.

A slice of blueberry coconut bundt cake on a white plate with the rest of the cake in the background.

Why This is The Best Blueberry Cake

The dough is fairly thick and sticky, which is perfect for a cake with fruit in it. The blueberries run no risk of sinking to the bottom during baking. Those babies aren’t going anywhere.

And please, don’t leave off the coconut glaze. It adds just a little more coconut flavor and it’s perfect. So tasty!

Hopefully you’ll have somewhere to take this once it’s done, because it you’re like me you won’t be able to stop eating it.

A slice of blueberry coconut bundt cake on a white plate next to a fork.

More Amazing Cake Recipes

A slice of blueberry coconut bundt cake on a white plate next to a fork.
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Blueberry Coconut Bundt Cake

Author Lindsay
Servings 12 -14 slices
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
This Blueberry Coconut Bundt Cake is so moist and delicious, it's one of my new favorite flavor combinations! This easy bundt cake is filled with blueberries, coconut flavor, and topped with a tasty coconut glaze & toasted coconut!

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Ingredients
 

Cake

  • 3 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oil
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 tsp coconut extract
  • 1 1/2 cups blueberries (about 1 pint)

Glaze

  • 1 1/2 cups powdered sugar (plus more if needed for thickness)
  • 3 tbsp milk
  • 1/2 tsp coconut extract
  • Toasted coconut (for topping, if desired)

Instructions
 

  • Add flour, sugar, salt and baking soda together in a large mixer bowl. Set aside.
  • Whisk together oil, buttermilk, eggs and coconut extract in another large bowl.
  • Add wet ingredients to dry ingredients and mix until thoroughly combined. Batter will be thick and sticky.
  • Gently stir in blueberries.
  • Preheat oven to 350℉ and grease a 10 inch bundt pan.
  • Pour batter into pan and bake for 50-55 minutes.
  • Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
  • When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with toasted coconut, if desired.

Nutrition

Calories: 453kcalCarbohydrates: 63gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 29mgSodium: 217mgPotassium: 86mgFiber: 1gSugar: 38gVitamin A: 81IUVitamin C: 2mgCalcium: 32mgIron: 2mg

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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Categories: 

Cakes and Cupcakes, July 4th, Recipes, Sweets and Treats,
Lindsay

I’m Lindsay, the recipe developer, cookbook author and photographer behind Life, Love and Sugar. I love all things sweet and truly enjoy getting to be creative in the kitchen. My goal is to make it easy for eople to get into the kitchen and bake with confidence. I love to share great recipes that people can use for everyday and for special occasions in their life.

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17 Comments

  1. Kathy Harris says:

    This looks super good.  Can I use frozen blueberries in this blueberry coconut bundt cake?

    Reply

    1. That should be fine. I’d just defrost and pat them dry first so you don’t add too much additional moisture to the batter.

      Reply
  2. Jess @ On Sugar Mountain says:

    Blueberries are my favorite berries ever. I think. Maybe strawberries. Nope, I think blueberries. And I ADORE the blueberry coconut combo you have going on in this super moist & beautiful bundt cake! 😀

    Reply
    1. lifeloveandsugar@gmail.com says:

      Thanks Jess!

      Reply
    1. lifeloveandsugar@gmail.com says:

      Thanks for sharing Trish! 🙂

      Reply
    1. lifeloveandsugar@gmail.com says:

      Thanks Anna! Thanks for the pin!

      Reply

  7. This cake looks absolutely scrumptious!! Love the blueberry and coconut together…I recently did a blueberry coconut banana bread. So yummy 🙂

    Reply
    1. lifeloveandsugar@gmail.com says:

      Thanks Rachel!

      Reply
    1. lifeloveandsugar@gmail.com says:

      Thanks Ashley!

      Reply
  9. Rochelle @ Oh So Sweet Baker says:

    Mmmmm….. this cake looks sooo good!

    Reply