Okay, imagine this: you’ve got a cake that’s part donut, part bundt cake, and all kinds of delicious. Trust me, you’re going to love this! It’s soft, fluffy, and packed with coconut goodness, and that glaze on top? Oh my goodness, it’s like a sweet little kiss for your taste buds. This cake is so easy to make, yet it has that “wow” factor, which is just what you need for a special day like Valentine’s. So let’s get ready to bake something unforgettable—this cake is going to be a hit, and it’s the perfect excuse to treat yourself (and anyone lucky enough to share it with you)!
Why You’ll Love Valentine’s Day Donut Coconut Bundt Cake
This recipe isn’t just about baking—it’s about creating a memorable moment. Whether you’re baking for yourself, a Valentine, or a crowd, this cake checks all the boxes:
- Versatile: Perfect for Valentine’s Day or any day you want to bring a little extra joy into your kitchen. This cake works wonders for everything from cozy dinners to big parties.
- Budget-Friendly: No need to splurge on fancy ingredients. This cake is made with simple pantry staples, and yet, the flavor is out of this world.
- Quick and Easy: Don’t worry about complicated steps here. This is a fun, straightforward recipe that even beginners can master—so you can focus on enjoying the process (and the cake!).
- Customizable: Want a twist? Add a touch of citrus zest, or throw in some chocolate chips for a richer flavor. The base of this cake is a great canvas for your creativity.
- Crowd-Pleasing: It’s a guaranteed crowd-pleaser. The combination of soft cake and coconut glaze will have everyone asking for the recipe. Seriously, don’t be surprised if you end up with a few fans!

Ingredients in Valentine’s Day Donut Coconut Bundt Cake
Here’s the magic of this cake—it’s simple, but it delivers a whole lot of flavor. Let’s break it down:
Coconut Flakes: The key to that tropical twist! These little flakes add sweetness and texture, taking this cake to a whole new level.
All-Purpose Flour: A classic base that gives this cake its perfect crumb. Light, fluffy, and ready to soak up all the other flavors.
Sugar: The sweetness you need for that perfect balance—enough to satisfy your sweet tooth, but not overpowering.
Baking Powder: The leavening agent that gives this cake its fluffiness. It’s the secret to that melt-in-your-mouth texture.
Eggs: The binder that holds everything together and gives the cake structure. Plus, they help make the texture so tender.
Butter: The richness you can’t beat. It adds that indulgent flavor that makes every bite feel like a treat.
Coconut Milk: For that lush coconut flavor that gets into every bite. It’s creamy and dreamy, making this cake irresistible.
Vanilla Extract: A dash of vanilla adds depth to the flavor, rounding out the cake with a hint of warmth.
Salt: A pinch of salt brings all the flavors together and enhances the sweetness.
(Note: Full ingredient measurements are in the recipe card above!)
Instructions
Let’s dive into the steps to make this cake as delicious as it sounds:
Preheat Your Equipment: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and perfectly.
Mix the Wet Ingredients: In a large bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract until the mixture is smooth and creamy.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. You don’t want to overmix—keep it light and fluffy.
Pour and Bake: Pour the batter into a greased bundt pan, spreading it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling amazing at this point—resist the urge to dive in too early!
Prepare the Coconut Glaze: While the cake cools slightly, whisk together powdered sugar and coconut milk to make a glaze. Once your cake is cool enough to handle, drizzle the glaze generously over the top, letting it cascade down the sides.
Serve and Enjoy: Once the glaze sets, slice, serve, and enjoy the coconut-y goodness. Whether you share it or keep it all to yourself (no judgment!), this cake is guaranteed to make your day extra sweet.
FAQ Section
Q1: Can I use a different type of milk instead of coconut milk?
A1: Yes, you can! If you prefer, you can use regular milk or almond milk instead. Coconut milk gives the cake a rich flavor, but any milk will work.
Q2: Can I make this cake ahead of time?
A2: Absolutely! You can bake it a day or two in advance. Just store it in an airtight container, and drizzle the glaze on right before serving for that fresh, glossy finish.
Q3: How should I store leftovers?
A3: Store leftovers in an airtight container at room temperature for up to 3 days. If you have leftover glaze, store it separately in the fridge and reheat slightly before using.
Q4: Can I freeze this cake?
A4: Yes, this cake freezes beautifully. Just wrap it tightly in plastic wrap and foil, then store it in an airtight container. It’ll stay fresh for up to 2 months. Thaw before serving.
Q5: How can I make this cake more coconut-flavored?
A5: You can add more coconut flakes into the batter or top the cake with extra toasted coconut for an added crunch and flavor boost.
Q6: Can I use a regular cake pan instead of a bundt pan?
A6: You can! If you don’t have a bundt pan, a regular round or square cake pan works just fine. Keep an eye on the baking time, as it may vary slightly.
Q7: Can I double the recipe?
A7: Yes, if you need a bigger batch, feel free to double the recipe. Just make sure to adjust the baking time accordingly. You’ll want to check for doneness by inserting a toothpick into the center.
Q8: Can I make this cake gluten-free?
A8: Yes! Swap the all-purpose flour with a gluten-free flour blend. Make sure to check that the coconut flakes are gluten-free too.
Q9: What should I serve this cake with?
A9: This cake is perfect on its own, but you can pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or some fresh berries for a little extra indulgence.
Q10: Can I add chocolate chips to this cake?
A10: Absolutely! If you’re a chocolate lover, throw in some mini chocolate chips to the batter for a delightful twist.
Conclusion
There you have it—your perfect Valentine’s Day Donut Coconut Bundt Cake ready to shine! Whether you’re treating yourself or making a special moment for someone you love, this cake is guaranteed to be a showstopper. The soft, coconut-infused texture combined with that sweet glaze will leave everyone in awe. The best part? It’s so simple to make, you’ll feel like a pro in no time. Enjoy every moment of this delicious journey—you’re going to love how easy and satisfying it is to make something this delightful. Happy baking, and let the sweet moments roll!
PrintValentine’s Day Donut Coconut Bundt Cake
This Valentine’s Day Donut Coconut Bundt Cake is a delightful, coconut-infused treat topped with a vibrant pink glaze, toasted coconut, and fun sprinkles. It’s the perfect dessert to share with loved ones this February 14th! A tropical twist on a classic Bundt cake, sure to impress.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 10–12 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
- For the Cake:
- 1 box of vanilla or yellow cake mix
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract (optional)
For the Pink Coconut Glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened coconut milk (or regular milk)
- 1/2 tsp pure vanilla extract
- 1–2 drops of red food coloring (for pink)
- 1/4 cup unsweetened shredded coconut, toasted (for topping)
For Garnish:
- Pink or rainbow sprinkles
Instructions
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a large bowl, combine the cake mix, shredded coconut, vegetable oil, eggs, sour cream, vanilla extract, and coconut extract (if using). Mix until smooth and well combined.
Pour the batter into the prepared Bundt pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Make the Pink Coconut Glaze:
In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth.
Add a few drops of red food coloring and stir to achieve a pink color (add more for a darker shade).
If desired, adjust the glaze thickness by adding more coconut milk for a thinner consistency. - Assemble the Cake:
Once the cake is completely cooled, drizzle the pink coconut glaze over the top, allowing it to cascade down the sides.
Sprinkle toasted coconut flakes on top of the glaze for added texture and flavor. - Garnish and Serve:
Finish by adding pink or rainbow sprinkles to the top of the cake for a fun and festive touch.
Slice and serve your Valentine’s Day Donut Coconut Bundt Cake for a sweet, tropical treat!
Notes
- If you prefer a thicker glaze, reduce the amount of coconut milk.
- The coconut extract is optional, but it adds a nice depth to the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300-350 kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg