Coconut Bundt Cake
84%Read ReviewsShips to U.S. & Canada
Some restrictions applyWelcome the sweetness of Spring with this delightful Coconut Bundt Cake! This light, fluffy vanilla bundt is infused with the perfect hint of coconut, making it the ultimate treat for sunny Spring days. Topped with luscious coconut buttercream and finished with hand-sprinkled sweet coconut flakes, it’s a slice of pure joy in every bite. Even those who aren’t coconut lovers will be reaching for seconds! Celebrate the season with a taste of tropical bliss—perfect for sharing with family and friends.
Mo’s Bundt Cakes started as a passion project for Mariolga (Mo) Calderon, inspired by her grandmother’s cherished recipes and encouraged by her daughter and coworkers. She served her cakes at her daughter’s school events, at family gatherings, and at office meetings, and the rave reviews made it clear that she was onto something. When the Covid pandemic hit, Mo turned her attention to sharing her bundt cakes with the world full-time, and Mo’s Bundt Cakes was born. These are some seriously spectacular bundt cakes, and their gorgeous packaging makes them amazing gifts, too. They’re based on Mo’s old family recipes, and are perfect for any occasion.
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This package includes your choice of 1 Coconut Bundt Cake
Size Options Include
- 8" Cake (Serves 6-8)
- 10" Cake (Serves 8-10)
- Bundt Cakes arrive ready to enjoy!
- Bundt Cakes may be stored at room temperature for up to 3 days (well covered), in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year.
- If refrigerated, remove cake from refrigerator and leave at room temperature for at least two hours before serving.
To Serve
- Drizzle icing over the cake. For thicker icing results, cut the tip off of the icing bottle.
- Sprinkle coconut flakes over it.
- Serve and enjoy!
- Coconut Bundt Cake – Cake: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Coconut, Sugar, Water, Polysorbate 60, Sorbitan Monostearate, Salt, Propylene Glycol Alginate, Mono And Diglycerides (Emulsifiers), Citric Acid, Guar Gum Locust Bean. Sour Cream (Cultured Cream), Eggs, Sugar, Butter (Pasteurized Cream, Salt), Partially Hydrogenated Soybean Oil, Contains Less Than 2% Of The Following: Wheat Starch, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate Dicalcium Phosphate), Propylene Glycol Monoesters, Dextrose, Corn Starch, Salt, Natural And Artificial Flavor, Mono Diglycerides, Cellulose, Xanthan Gum, Cellulose Gum, Tbhq And Citric Acid (Antioxidants). Icing: Sugar, Butter (Pasteurized Cream, Salt), Milk, Corn Starch, Vanilla And Coconut Extract. Coconut Flakes Contains: Egg, Milk, Wheat, Soybean, And Coconut. May Contain Tree Nuts And Their Derivatives
- Jelly Beans (Seasonal) – Sugar, Glucose Syrup, Modified Corn Starch, Artificial Flavors, Citric Acid, Gum Arabic, Titanium Dioxide, Yellow 5, Red 40, Blue 1, Yellow 6, Carnauba Wax, Shellac Allergens: Contain A Bioengineered Food Ingredient
Gorgeous Bundt Cakes for Every Occasion
Gorgeous Bundt Cakes for Every Occasion
Mo’s is making bundt cakes cool again! Mo’s Bundt Cakes started as a passion project for Mariolga (Mo) Calderon, inspired by her grandmother’s cherished recipes and encouraged by her daughter Andrea and coworkers. She served her cakes at her daughter’s school events, at family gatherings, and at office meetings, and the rave reviews made it clear that she was really onto something. When the Covid pandemic hit, Mo turned her attention to sharing her bundt cakes with the world full-time, and Mo’s Bundt Cakes was born.
These are some seriously spectacular bundt cakes, and their gorgeous packaging makes them amazing gifts, too. They’re based on Mo’s old family recipes, come in three sizes, and range in flavor from cinnamon and Nutella to Latin-inspired dulce de leche and guava, with plenty of seasonal offerings as well. These bundt cakes are perfect for any occasion, and they’re shipping nationwide!
