Some cakes feel like home. They bring back childhood memories of sneaking into the kitchen for an extra slice, of family gatherings where dessert was the main event, and of that irresistible smell filling the house while it bakes. This Fluffy Towel Bundt Cake is one of those cakes.
It’s fluffy, rich, and infused with coconut flavor. But what makes it truly special is the luscious, creamy coconut syrup that soaks into every bite, making it extra moist and downright addictive. Topped with a generous layer of shredded coconut, it’s the perfect balance of tender crumb and creamy decadence.
If you’re a fan of this delicious cake, be sure to check out my Grandmother’s Coconut Brigadeiro Recipe (a cherished family favorite), my Chocolate and Coconut Granola (not a single soul who has tried it hasn’t asked for the recipe), and the absurdly delicious Coconut Pumpkin Loaf (a perfect tropical twist for fall that’s sure to impress)!
So if you’re looking for a cake that’s easy to love, easy to make, and absolutely unforgettable, this is the one!
Why You’ll Love This Cake
- Moist and Tender – Butter, coconut milk, and cornstarch create an extra fluffy, melt-in-your-mouth crumb.
- Rich Coconut Flavor – Every layer of this cake is infused with coconut for maximum flavor.
- Perfect for Any Occasion – A comforting everyday treat that also shines on special occasions.
My kids could not wait to eat this cake, this is the only picture of a slice I was able to get…. next time I will try to get a better picture!
How to Store
This cake is best enjoyed the day it’s made, but if you have leftovers, here is how to store them:
- Store at room temperature, covered, for up to 5 days (if below 25°C/77°F).
- Refrigeration is not recommended as it dries out the cake.
- Freeze (without topping) for up to 90 days, then thaw at room temperature and add the syrup and coconut before serving.
How to Serve
- Serve at room temperature.
- Enjoy with coffee or tea for the perfect afternoon treat.
Ingredients and Substitutions
- Unsalted Butter, granulated white sugar, large eggs, whole milk, coconut milk, non-bleached all purpose flour, cornstarch, baking powder.
- Whole milk, heavy cream (also called whipping cream), coconut milk, sweetened condensed milk, shredded coconut (you can use sweetened and unsweetened).
Notes: Please note that cornstarch looks like white powder and it is not the same as corn flour which is yellow.
Instructions Overview
- Preheat the oven, grease a bundt pan, and mix butter and sugar until creamy. Add eggs, then mix in the milks.
- Sift dry ingredients, fold into the batter, and bake until golden. Let cool.
- Heat the syrup ingredients in a saucepan until bubbly and slightly thickened, then pour over the cake.
- Sprinkle shredded coconut on top, serve, and enjoy!
Fluffy Towel Bundt Cake
Equipment
- 1 Bundt Pan 8 inch/20cm
- 1 stand mixer optional
Ingredients
Cake
- 160 g softened butter 5.6 oz
- 360 g granulated sugar about 2 cups (or 12.7 oz)
- 150 g eggs about 3 eggs
- 120 g whole milk about ½ cup (or 4.2 oz)
- 120 g coconut milk about ½ cup (or 4.2 oz)
- 300 g all-purpose flour about 2 ½ cups (or 10.5 oz)
- 90 g cornstarch about ⅔ cup (or 3.2) oz
- 12 g baking powder about 1 tablespoon (or 0.4 oz)
Creamy Coconut Syrup:
- 100 g whole milk about ¾ cup (or 3.5 oz)
- 100 g heavy cream/whipping cream about ¾ cup (or 3.5 oz)
- 100 g coconut milk about ¾ cup (or 3.5 oz)
- 200 g sweetened condensed milk about ¾ 7oz
- 50 g shredded coconut about ½ cup (or 1.8 oz)
Instructions
Cake
- Preheat oven to 180ºC (350ºF) and grease ad dust with flour a 20 cm (8-inch) Bundt pan.
- In a mixing bowl or stand mixer, 160 g softened buttereat 160 g softened butter and 360 g granulated sugar together until creamy.
- Add 150 g eggs (approx 3 eggs), one at a time, mixing well after each addition.
- Pour in 120 g whole milk and 120 g coconut milk Stir to combine.
- Sift together 300 g all-purpose flour, 90 g cornstarch, and 12 g baking powder (approx. 1 tablespoon), then gradually fold into the batter until smooth.
- Transfer batter to the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before removing it from the pan.
Coconut Syrup:
- In a small saucepan, combine 100 g whole milk, 100 g heavy cream/whipping cream, 100 g coconut milk, and 200 g sweetened condensed milk.
- Heat over medium heat, stirring constantly, for about 5 minutes, until it starts to bubble and thicken a little bit.
- Pour the warm syrup over the slightly warm cake (see note). Use a fork to poke the cake all over, which will allow the syrup to soak into the cake. This ensures the syrup is absorbed, making the cake extra moist and flavorfu
- Sprinkle 50 g shredded coconut generously over the top.
Notes
Nutrition
Recipe Inspiration:
This delicious cake recipe comes from the talented Jana Cabral – who always shared amazing creations! If you loved this recipe, be sure to check out her blog.
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