Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze

Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze

Course: Dessert
Cuisine: American
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 14
Calories: 555kcal
Author: Kara Jane @ I Scream for Buttercream
A super moist apple coconut cake with just the right amount of apple and coconut flavor, then covered with a cinnamon cream cheese glaze.
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For the apple coconut cake:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup coconut milk (Thai Kitchen Coconut Milk - shake up the can, then stir)
  • 1 cup unsalted butter (2 sticks, room temperature)
  • 2 cups sugar
  • 1 cup shredded unsweetened coconut
  • 2 cups chopped and peeled honey crisp apples (chop apples small)

For the cinnamon cream cheese glaze:

  • 1/2 cup unsalted butter (1 stick, room temperature)
  • 1 8 oz pkg. cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3 cups powdered sugar
  • 2 tbsp milk (can add another tablespoon if needed)


For the cake:

  • Preheat oven to 325 degrees. Grease and flour a bundt pan very well.
  • In a mixing bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
  • In another bowl, whisk together the eggs, vanilla and coconut milk. Set aside.
  • In your main mixing bowl, cream the butter until smooth. Add in the sugar and whip for a couple minutes until fluffy.
  • Add in 1/2 of the flour mixture into the butter mixture and mix just until combined.
  • Add in 1/2 of the liquid mixture, mix until just combined. Scrape down the sides of the bowl.
  • Add in another 1/3 of the flour mixture, mix until combined, then the last of the liquid mixture and mix until combined. 
  • Add in the last third of the flour mixture and mix until combined. Scrape down the sides of the bowl and mix once more only for a short time. Try not to over mix your batter.
  • Add in the coconut and the chopped apples. Fold in with a spoon.
  • Pour into a greased and floured bundt pan.
  • Bake at 325 degrees for about an hour.
  • Once the cake is baked, set the pan on a wire rack to cool for only about 20 minutes, then turn out onto the pan to cool completely before adding the glaze.

For the glaze:

  • Mix one stick (1/2 cup) of butter.
  • Add in a package of cream cheese and mix until smooth.
  • Add in the vanilla and cinnamon and mix.
  • Add in the powdered sugar and two tablespoons of milk. Mix until well combined.
  • Check your consistency. You may need to add in another tablespoon of milk to get a glaze consistency. 
  • You can add the glaze with a piping bag, or just spoon onto the top top of your cooled cake.



Keep any leftovers in the fridge, since the glaze contains cream cheese.


Calories: 555kcal | Carbohydrates: 73g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 108mg | Potassium: 203mg | Fiber: 2g | Sugar: 56g | Vitamin A: 675IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 1.9mg