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+ servings

Coconut Carrot Bundt Cake

 A rich and decadent swirled bundt cake made from spicy carrot cake batter and creamy coconut batter.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 357 kcal
Author betsy


For the carrot cake batter

  • 1 1/3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • zest from one orange
  • 1/4 cup greek yogurt
  • 2 cups shredded carrots

For the coconut cake batter

  • 3/4 cup all purpose flour
  • 3/4 cup shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 1/2 cup cream cheese room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

For the frosting

  • 1/3 cup cream cheese room temperature
  • 1 tablespoon butter softened
  • 1 1/4 cups powdered sugar sifted
  • 1/4 teaspoon coconut extract
  • 1/4 cup flaked coconut toasted


  1. Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. 

To make the carrot cake batter

  1. In a medium bowl combine flour, cinnamon, baking powder, baking soda and salt. Set aside

  2. In the bowl of a stand mixer, combine eggs, vegetable oil and sugar. Beat until light and creamy, about 5 minutes. Add in vanilla extract, orange zest and greek yogurt, mix until fully incorporated. 

  3. Turn mixer to low and slowly add in the dry ingredients. Mix until fully combined. Fold in carrots. 

To make the coconut cake batter

  1. In a medium bowl combine flour, shredded coconut, baking soda, baking powder and salt. Set aside. 

  2. In the bowl of a stand mixer cream together butter, cream cheese, and sugar until light and fluffy. About 3-4 minutes. Add in eggs, one at a time. Add vanilla extract and coconut extract. 

  3. Turn mixer to low speed and slowly add in the dry ingredients. Mix until fully combined. 

To make the cake

  1. Add 1/3 of carrot cake batter to the prepared bundt pan. Top with 1/3 coconut batter. Repeat layers until all batter is used. 

  2. Bake for 55-65 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes then turn out and cool on a wire rack completely 

To make the frosting

  1. Using a mixer, beat together butter and cream cheese until creamy. Turn mixer to low and slowly add in the powdered sugar. Mix in extract. 

  2. Spread frosting over the top of the cooled cake. Top with toasted coconut. 

Nutrition Facts
Coconut Carrot Bundt Cake
Amount Per Serving (1 slice)
Calories 357 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Cholesterol 71mg24%
Sodium 265mg11%
Potassium 106mg3%
Carbohydrates 46g15%
Sugar 33g37%
Protein 4g8%
Vitamin A 415IU8%
Calcium 41mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.