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Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze

Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze

Course: Dessert
Cuisine: American
Keyword: Apple Coconut Cake, Cream Cheese Glaze
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 14
Calories: 555kcal
Author: Kara @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 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 teaspoon 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:

  • ½ cup unsalted butter (1 stick, room temperature)
  • 1 8 oz pkg. cream cheese
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 3 cups powdered sugar
  • 2 tablespoon 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 ½ of the flour mixture into the butter mixture and mix just until combined.
  • Add in ½ of the liquid mixture, mix until just combined. Scrape down the sides of the bowl.
  • Add in another ⅓ 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 (½ 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.
Make sure to check out the Tips and FAQ section in the blog post.
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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