The other day at the gym my friend and I were talking about food, I mean isn’t that what you’re supposed to do at the gym ? It definitely made the time go faster aaand I left there with this amazing Coconut Bundt Cake recipe.
Completely infatuated and head over heals in love with this cake. The first bite was utter coconut cake bliss. It’s sooo good! Like I want to hide in a closet and devour the entire cake good. It’s dense like pound cake, moist and has completely stolen my heart. With three sticks of butter, sour cream and coconut, how could it not?! I’m not sure if I should be mad at my friend for sharing this recipe or completely love her to pieces. I am sure that if all her recipes are this fabulous, she needs to share more of them with me.
My son Zach loved it and he’s never been a fan of coconut so I’m thinking even all you non-coconut lovers out there may be converted with this cake. . . I’m just saying.
In case you were wondering, this cake makes for a really yummy breakfast. If there was any left, I’d be having it again this morning.
In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.
For the glaze: Mix ingredients together in a small bowl using a spoon or whisk. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.
Make sure you grease and flour your bundt pan really well. I would use shortening instead of cooking spray.
For better coverage and a thicker glaze, I always double the glaze recipe and I sometimes add a little more powdered sugar to make it thicker. I also toast my coconut for the top.
I think this cake is even better the second day, so I suggest making it the day before, wrapping it in plastic wrap and then frost it an hour or so before you serve it.
Hey you guys try Amazon or Watkins for pure extracts. I don’t know if they are sweetened or not but they are pure.
Everyone’s ovens are different. I’ve made recipes that call for 30 minutes of baking and I end up having to bake it 40+ minutes. Hopefully it turned out for you.
I had to take it out. The crust was getting too dark. I will try again in another oven. I have a NY and PA home.
I’ve never baked anything using coconut flour Nina, so I’m not sure what the substitution ratio is. Here is a link that might be helpful. http://nourishedkitchen.com/baking-with-coconut-flour/
I don’t know how this will turn out using coconut flour, so if you give it a try, I’d love to hear back from you.
I made this today and I only had unsweetened organic coconut. This cake is so yummy!!! It seemed sweet enough for my taste only using unsweetened:-)
Question – just took this out of the oven and it smells amazing. I made it for my mother-in-laws birthday. Do you toast the coconut for the topping? It looks toasted but the recipe doesn’t say it is…. Also, her birthday is in two days. I had to make it today – can it stay out for two days without drying out? Or am I better to freeze it? Thanks!
Hi Sandra! I did toast some coconut for the top, it’s not necessary, but I love it and think it makes the cake look pretty. So I would not frost the cake until the day you need it. I’d cover it in plastic wrap and keep it in a cool place. If you have a cold storage room, that works great or go ahead and put it in the fridge, but just make sure you take it out a couple hours before you want to serve it. I hope you love it! It’s amazing!
Thanks for the reply. I am a little worried that it is dried out. I had to bake it much longer than indicated as the toothpick kept coming out wet… hopefully it’s good! We’ll see in a couple of days… It smelled heavenly! Thanks again!
Sage made this cake and our whole family went crazy! Her brother kept complimenting her (super rare ) . This is fantastic! Thanks for sharing.
Thanks Camille. I don’t know what it is about this cake, but it’s sooooo good! Glad you guys loved it.
Hi there…planning to make this for tonight. However I don’t have coconut extract but I do have vanilla, chocolate and Almond extracts – which one of these should I use in place of the coconut extract??
Hi Karen! Since this is a coconut cake, coconut extract is the best one to use and adds to the amazing flavor of this cake along with the shredded coconut. I definitely wouldn’t use the chocolate extract. I’d use vanilla or almond, but just remember not using coconut extract will make the coconut flavor not as strong/detectable. If you’re ok with that, then you’re fine using vanilla or almond. Good luck.
Hi Jodi. Is it pure coconut extract or imitation? I usually buy all pure but I do not see it at store. I want to make it right.
In place of coconut extract I would use half vanilla and half almond. Won’t be the same but will still be good.
Hi Jodi – I used cake flour and mine didn’t rise quite as high but it was still delicious. Do you know if cake flour works just as well as all-purpose flour?
Hi Debbie, I’m glad the cake was still delicious even though it didn’t rise as high. All-purpose and cake flour have different protein contents so it will make a different in how a cake bakes up. Cake flour has a lower protein content which will result in a more tender, lighter cake. This coconut cake is really dense like a pound cake, so I’m sure using cake flour made a difference in the texture also. But hey, as long as it was still delicious, that’s what matters. Thanks for the comment.
I’ve stored it on my kitchen countertop, covered with a cake cover and I’ve also stored it in my fridge, loosely covered with plastic wrap.
I have not tried making cupcakes with this recipe, sorry. It’s a pretty dense cake so I’m not sure how it would work for cupcakes. If you give it a try let me know. Thanks.
The cake turned out amazing, but my glaze was thin despite doubling and adding an additional cup of powdered sugar. The glaze in the picture looks more like a frosting instead. Is it the same one from the recipe?
Yes the glaze on my cake is the recipe listed. I double the recipe so I can have a thicker layer of glaze. Not sure why yours turned out thin. Did you use heavy whipping cream? Heavy whipping cream is definitely thicker than regular whipping cream, so if you used regular, that could be why yours turned out thinner. At least it still tasted amazing. Thanks for the comment.
Hello! ThoughtfulSally has the same question as I do. My “glaze” is for sure like a glaze (think glazed donuts), not thick and white (frosting) like the picture shows? Is the picture correct? Or I am doing something completely wrong? The glaze reminded me of Kentucky butter cake?
Hi Holly! If you didn’t use heavy whipping cream, then that could be a reason your glaze turned out thinner. Heavy whipping cream is thicker and makes the glaze thicker. Also, like I mentioned in the notes on the recipe, I double the glaze so there is more of it and so it goes on thicker. I sometimes add a tablespoon or two extra of powdered sugar if it ends up being on the thinner side.
Hi Lori! I’ve never tried it so I’m not sure how it will turn out. It’s certainly worth trying. It is a really dense cake, but it should bake up just fine for a double layer cake. Let me know if you give it a try.
My cake is currently in the oven, but I had a dilemma. I didn’t think I had sour cream (just found it – figures), so I made buttermilk instead (milk with a tablespoon of vinegar). As soon as I poured it into the butter/egg/sugar/extract mix, it looked like it curdled. The batter was not what I expect with cake batter, so I’m praying it comes out okay (otherwise it’s going in to work, not the interfaith dinner I was taking it to!). Is the batter normally thick? This was almost chunky.
So, update: I made a baby bundt as well as regular size, and the small one is delicious! I took it out just before done (some batter on the toothpick), but it’s great! The other one, the toothpick was clean as a whistle so I hope I didn’t dry it out.
Thanks for the recipe, and next time I’ll double check my fridge for sour cream that was literally right in front of my face!
Hi again! Glad to hear it seems to have turned out ok. Like I mentioned in my post, this cake is even better the second day so I usually make it the day before I need it and wrap it in Saran wrap and then frost it the next day. If you can do this, I think wrapping it up and letting it sit for a day, I don’t think it will be too dry. Let me know.
I’ve done it both ways, but when I have put it in the fridge, I bring it out at least an hour before so it can come to room temp. Just leaving it wrapped on the counter is just fine too.
Hi Barbara, I hate when I don’t have an ingredient and of course you find it later, dang! This cake batter is definitely thicker than most cake batters. The cake is really dense, definitely more like a pound cake.
Just found this on Pinterest and couldn’t wait to make it, so I made it just for me with no occasion. This cake is delicious! Hopefully it freezes well so I don’t immediately eat the whole thing!
You are a woman after my own heart Sheryl. I’m so glad you loved the cake, it should freeze just fine!
Hi Ann, hope you love this cake. Sorry, but I don’t provide that information, but here is a link for you to convert into grams and ounces: http://dish.allrecipes.com/cup-to-gram-conversions/
I’ve been looking for a good coconut bundt cake recipe for end of the school year teacher luncheon, using my mini bundt pans. I had tried two other recipes, both had coconut milk in them, one turned out rather dense and gummy, the other was rather dry. I’m an experienced baker, but was about to give up. I then came across your recipe on Pinterest and noticed the simplicity of your engredients, and baked my 3rd set of cakes. Your recipe turned out great!!! Moist but not overly dense!!! I’m so glad I didn’t give up! It’s a great recipe, and baked in the mini pans, only 20 minutes baking time.
Hi Donna! I’m so glad you found this recipe and that it worked out for you. That’s great to know that these work in mini bundt pans, I am definitely going to try it. I absolutely love this cake. The problem is when I make it, I want to eat the whole thing! Thanks so much for leaving a comment.
Hi! I was wanting to make this cake for Easter Sunday but my mother in law is celiac. Think using gluten free flour would still make the cake turn out okay? Should I use the same measurements as regular flour? I’m too nervous to try!!
Hi Cailey. I’m definitely not an expert on cooking with gluten free flour, but I have made some of my regular chocolate chip cookie recipes with gluten free flour and just swapped out the all purpose flour for gluten free flour using the same amount. The gluten free flour I used was Bob’s Red Mill Gluten Free 1-To-1 Baking Flour. The cookies were still delicious and there was just a slight difference in the texture. I’m guessing the cake be just fine using gluten free flour, the texture may be just a bit different. Let me know if you give it a try.
Is there really no salt in this recipe? About to make it and had to do a double take of the recipe. Thanks!
There really is no salt Adrienne. Hope you love this! I’m a little jealous you’re making it, I would love a slice right now! Enjoy!
I made this for an Easter gathering. What a great cake. My husband LOVED this cake. Thank you for the great recipe.
There is only my husband and myself so I hesitated to make a whole cake. I divided the recipe in half and baked it in a loaf pan. It’s cooling right now. Can’t wait to taste it!
Hello, looking forward to baking this cake! Question: For the glaze, do I add 1/2 cup of coconut into icing and sprinkle more on top, or save 1/2 cup for simply sprinkling. Thanks so much, and thanks for your recipe.
Can this cake be made a few days ahead of time? And would it need to be refrigerated or could it just sit on the counter in airtight container? Thanks!
Hi Julienne, yes it can be made ahead of time, it’s actually better the second day. I like to keep mine covered loosely with saran wrap. On the counter or refrigerator are both fine. If you keep in the fridge, just take it out about 30-45 minutes before serving it.
I made this the first time to take to work to see if my foodie coworkers would think this cake was Easter-worthy. Resounding yes! I can’t believe it, but it IS better the second day, how convenient is that?! It’s baking in my oven right now for Easter dessert tomorrow. The only thing I did differently was to toast all the coconut.
Ann, I’m so happy to hear the cake was a hit. Let me know how it is with all the coconut toasted. Your foodie coworkers are smart people :)! Love this cake too!!
Family loved it! Glaze was a little thick and didn’t want to drizzle down the sides so I used a little vanilla flavored almond milk to thin it… Overall delicious!
Hi Jody! A friend made this for me the other day and I LOVED it! I’m now making it for a family birthday party… the only thing is – my bundt pan is only 6.5 cups (looks like I now have a reason to get a bigger one!) so I’m wondering how full I should fill the bundt pan / how much this recipe rises. 3/4? 1/2-way? I’m going to put the leftover in small loaf pans, but didn’t want this spilling over and wasting a drop of coconutty deliciousness. Thanks!
Hi Samantha, I’m so happy you loved this cake. I haven’t met anyone yet who doesn’t love it. I would fill your bundt pan about a little more than 1/2 full, probably closer to 2/3 full and you should be fine. Let me know how it turns out.
Thank you so much for the help and the quick response!! …and the delicious recipe, though that goes without saying 😉
Yay! I’m so happy it was a hit. I hope I told you the right amount the fill your pan with. Thanks for letting me know.
Gluten free flour tends to make a dry batter or mix and a touch more liquid, or egg helps a lot. Other wise a straight swap works.
Hi, I’m planning on making this for a birthday cake. Do you use sweetened coconut flakes or shredded? Thanks!
Also, could I make this in a square or rectangular pan? If so, do you know what size would I use? Thank you!
Gina I don’t recommend baking this cake in a square or rectangle pan. Besides a bundt pan, the only other pan I would tell you to use is a tube pan. This cake is really dense and I just don’t think it would bake up very well in a shorter pan like a 9×13. Sorry.
Hi Jodi, I made this cake for my sisters birthday and everyone loved it! It is the best coconut cake I’ve ever made and it’s so easy to make. I’m thinking about adding some lemon flavor to it next time I make it, and they’re will definitely be a next time!
Hi Gina! I love hearing comments like that. I agree it is the best coconut cake ever. Thanks for taking the time to leave a comment. Pass the word on about how good it is :)!
I just came across this recipe on Pinterest. Soo many good comments, I just have to try it. This may be just the thing for Mother’s Day lunch and a school dinner. Thanks for sharing!
Hi Lisa! I hope you have a chance to make this cake. It’s honestly my absolute favorite cake, love it! It gets rave reviews whenever I take it somewhere.
Because of the heavy cream, does this cake need to be refrigerated or can it be left out for awhile?
Hi Claire, it can be left out. I’ve left it on my kitchen counter just lightly covered with saran wrap for a couple days and it’s been fine. Sometimes I will put it in my storage room in my basement because it’s nice and cool down there.
Hi Jodi, do you store the cake already inverted or in the bundt pan? Looking forward to making this!
Hi Judith! I store the cake out of the bundt pan. Even when I make it the day before, I remove it from the pan and wrap it in plastic wrap and then frost it a couple hours before I’m ready to serve it. I hope you love it! I’d love to hear back from you.
Hi Jodi my name is chrishinda and I came across your recipe.and wanted to know what kind of butter did you use salted or unsalted or does it matter
Hi Amanda, yes you should be able to substitute Greek yogurt for the sour cream. The sour cream will give a richer flavor than the yogurt and a denser texture, but the cake should still be delicious using the yogurt.
Hi Jodi for those who do not have coconut extract…the coconut milk powder found in most grocery stores is also good to add to the batter
I am curious to know why such a small amount of Baking Powder and why it is not added to the flour/ coconut mixture instead of to the wet ingredients. I would want to add the baking powder to the flour and set aside then add the coconut to the wet mixture after the all the other ingredients have been creamed together. Where did this recipe come from? Did you make it up or did somebody else? I have become very skeptical of recipes on Pinterest because so many of them do not specify exact ingredients, like what kind of flour and salted or unsalted butter. Everything makes a difference when you are baking. There are tried and true methods for incorporating the ingredients. I wonder if more baking powder would cause the cake to rise more and not be as dense.
Jeannie this recipe comes from a good friend of mine and if you read all the reviews you will see how amazing it is. Not sure why it would matter if I made it up or if somebody else did. I don’t know why you add the baking powder to the wet ingredients, that is just what the recipe said. If you’re that skeptical then don’t make this cake, but I promise you it’s delicious and turns out every single time. If a recipe calls for a specific flour, like cake flour or self-rising flour, then I always list that. If it’s just all-purpose flour, then I just say “flour” like most people do. As for butter, I always bake with salted butter even if the recipe calls for unsalted, because that is my personal preference.
I made this cake this afternoon and couldn’t wait for tomorrow to try it. It is so delicious! This is my new coconut cake recipe. It’s a keeper!
Wonder if adding some drained pineapple would makes what sounds delicious up a few notches. It would be like a pina colada. Going to make this this week.
The 2 cups of coconut listed goes in the cake and then the 1/2 cup listed at the bottom of the recipe that says optional, is for sprinkling on top if you’d like.
thanks Jodi, I’ll post something when I make it…I’m the only one in the family who like coconut so it’s all mine, mine, mine…Baaah
Delicious! I made this using a gluten free flour blend(my own mix) and it turned out great. I also did not have coconut extract so I used fresh lime juice instead.
That’s great that it was still delicious using a gluten free flour blend. I’m so happy you loved it. Great idea to use the lime. I might have to try that along with the coconut extract next time I make this. I highly suggest when you have a chance you buy some coconut extract and make it again. It gives it such a great added coconut flavor. Thanks for the comment.
I have a question, which I can’t seem to work out in my mind: my husband LOVES Hagen Das pineapple coconut ice cream, and I thought this cake would be a nice baked version, but how would I adjust the recipe if I added, say, crushed pineapple? Or could I put slices on the top (which, when flipped over are on the bottom) before baking (ala: pineapple upside-down cake)?
Hi Barbara! I am so happy you loved this cake. It is definitely amazing. I think it’s hands down my favorite bundt cake ever. I had another reader comment that she was going to try adding some drained crushed pineapple to this. I asked her to let me know how it turns out, so watch for a comment from her. I think you could certainly add some pineapple slices on top before you bake it. I would just make sure you “pat them dry” with a paper towel really well. Good luck, I’d love to hear back from you if you try it.
So do you mean replacing the 2 cups of coconut with coconut flour and still adding the regular flour? If that’s what you mean, not sure how that would work. I think the batter would be extremely thick, I wouldn’t try it, but that’s just my thought.
Hi Sandy, coconut flour is completely different from coconut flakes. Coconut flour absorbs a lot of liquids and would ruin this cake. When using coconut flour in recipes, you use much less than you would regular flour. It would also not be a good substitute for flaked coconut either. Coconut flour is very different than coconut flakes. It’s not really made from coconut flakes but from the pulp leftover after making coconut milk. When using coconut flour it’s best to follow a tried and true recipe if you are not familiar with it.
Yes you can substitute margarine for butter, but honestly I wouldn’t. Butter is so much better and gives such a better flavor. I can’t promise that this cake will taste as delicious if you use margarine.
My BIG question is a recommendation for getting the cake in one piece from the bundt ? The cake is amazing just made it yesterday but half came out fine and the other half part of it was stuck! It’s not just your recipe any bundt cake sticks! Am open for suggestions….
Hi Cindy! Oh I know how frustrating it is when a bundt cake sticks. It’s always so nerve racking when you go to flip out a bundt cake. I feel like I always say a silent little prayer to the bundt gods that all goes well. They key is to liberally grease with butter or shortening AND flour the pan. Using non-stick spray just doesn’t work. I think having a really good bundt pan is also key. I have the Nordic Ware Anniversary bundt pan that I love (here’s a link so you can see which one it is: https://www.bedbathandbeyond.com/store/product/nordic-ware-reg-anniversary-bundt-reg-pan/1014289046).Then before you flip out the cake, loosens the edges with a butter knife. I hope this helps. Good luck.
Hi Cindy. I sprayed my pan with Pam baking spray that has flour in it, and I let it cool off for 25 minutes as the instructions stated and my cake came right out. This is the pan I used and it worked out great! https://www.amazon.com/Bakers-Secret-Basics-Nonstick-Fluted/dp/B00091PMSU
I’m making this cake tonight for my mother’s 78th birthday party tomorrow! I can’t wait to try it!! It sounds wonderful!! Thank you for sharing!! I’ll let you know how it turns out!!
I followed the recipe to a T and the cake stuck to my pan like glue! Maybe it was the density of the cake but I’ve never had this happen before. Once I turned it over it came out in a million pieces. So bummed
I have never ever had this cake stick before. Did you grease AND flour your pan really, really well? I’m really sorry it stuck, I hope you can give it another try.
Bummer, that’s disappointing! I used plenty of baking spray and mine came right out. This is definitely a sticky cake from all the coconut, so it needs plenty of grease and flour. I always use baking spray with all my cakes to ensure they pop out of the pan, and I used a little extra for this cake.
Hello, I would like to know If I can replace sour cream with another ingredient, it’s not easy to find it here. Please let me know. Thank you so much 🙂
Hi Alice, I’m not sure where you live, but here you can buy “whipping cream” and “heavy whippng cream” in stores. Using either one is just fine to use in this recipe.
Hi Alice, you can use either whipping cream or heavy cream. The fat level of whipping cream is 30% and the fat level of heavy cream is 36%. Whipping cream will make a lighter, fluffier whip cream and heavy cream will make a thicker, sturdier whip cream. Both work equally well for whipped cream, it just depends on the consistency you prefer. Whipping cream is nice for topping desserts while heavy cream works well in making sauces as it thickens up quicker.
Second time to make this delicious cake in a week! It was a request for our Fathers Day dinner. Did not have enough butter and only added 3 large eggs and it still turned out beautifully. The glaze was much too sweet for me so used a pre made fluffy white icing instead and liked it better. This recipe has been added to our family favourites list!
Making this for my daughter’s 17th birthday tomorrow. It’s stil in the oven, but the batter is delicious! Can not wait to taste it! I cut back on the sugar to one cup and added a little extra sweetened coconut. Thank you very much for sharing. I’m sure this will go into regular rotation around here!
Sheila let me know how it turns out, especially since you cut back that much on the sugar. Hope you love it.
I made this cake yesterday for father’s day and it was a huge hit! brought it to the office today and everyone just loved it! It definitely tastes even better the next day. Thank you for this great recipe!
So happy to hear that! This is honestly the best coconut cake I’ve ever eaten. So glad you loved it! Thanks for taking the time to let me know.
I’m not a cake person. Whenever I’ve had to make a cake for a dinner or event, I’ve felt disappointed as the end result did not seem worth the work. I’ve never used the same cake recipe a second time. But this cake was different.
It was not difficult or time consuming to make. It had a great taste, and it was so incredibly moist. I will definitely be making it again, and I’m looking forward to it. It was gone so fast that my husband didn’t even get a piece! I got so many compliments (a couple people said is was one of the best cakes they’d ever had), and several people asked for the recipe.
Love your comment Angie! Thanks so much. I’m so happy to hear this cake was a success and a huge hit. You’re right, it is simple to make and absolutely amazing! Thanks for letting me know!
Made this delicious cake yesterday. It was a hit with my office staff. I going to make the cake for a 4th of July BBQ. Is there a process to dying the coconut that goes on the glaze red and blue? Any suggestion? Thanks for sharing the recipe on Pinterest. I LOVE Pinterest!
Hi Sherry! So happy to hear you loved this cake and that it was a huge hit. What a fun idea to make it for the 4th of July and color the coconut. There are instructions all over the internet on how to tint coconut. Here is a link to one site for a quick reference: http://www.wilton.com/tinting-shredded-coconut/WLTECH-252.html
Hi Jodi! I want to make this tonight but was hoping the cake would be a bit taller. It seems like a lower bundt to me. do you think adding more baking powder would help it rise more? Thanks!
Hi Angie, I’ve never thought this cake seemed like a lower bundt cake. It bakes up to the top of my pan when I bake it and then just falls slightly as it’s cooling. If you want a taller cake, you could try adding more baking powder, I don’t know how much it will help. Let me know if you give it a try.
Hi Jodi! Thanks so much for your reply. The cake is out of the oven. It rose to the top of my pan as well (I added 1/4 tsp more baking powder) but it sank down after. It’s maybe a few inches tall. Not a big deal, hoping it tastes good! It seems really buttery 🙂 I used only 1 cup of sugar and shredded instead of flaked coconut. Also did 1 cup butter and 1/2 margarine. We shall see! Thanks again!
Hi Angie, sorry this cake isn’t as tall as you’d like it to be. I know sometimes reducing sugar by half can sometimes affect the way something bakes up. That may have played a part in your cake sinking so much. I know how delicious this cake is when made as the recipe instructs, so I hope it’s still delicious after reducing the sugar by half. Let me know.
Hi Jodi, no worries at all! It doesn’t really matter in the end because the cake was DELICIOUS. EVen with the modifications I made it was still sweet and all the guests I had LOVED IT. It’s a keeper recipe for sure! I used another glaze that had 4 tbsp cream cheese, 1 cup powdered sugar and less than 1/4 cup milk. SO GOOD! this cake was to die for. Thank you!
Hi Jodi, i made this recipe today…it turned out the best cake made by me so far. I changed one thing in your original receipe, instead of sour cream i added milk cream + coconut milk, together 1 cup ie. half each. You wont believe it is so moist and simply awesome in taste. Thank you so so so very much for sharing this great receipe.
So happy to hear it turned out. Good to know about the substitution you made, I may have to try it. Thanks for taking the time to leave a comment.
I have made this cake twice and it is SO delicious. I doubled the icing for full coverage. It feeds a crowd because it is so dence and rich that you don’t need huge pieces. Shall make it again and again! Thank you so much for such a wonderful recipe!
Found and made the cake yesterday for the 4th.. cannot wait to taste it today! thank you for sharing !!! everyone loved the cake, this recipe is a keeper!!!
Not sure Marcy, I’ve never baked it in round pans. I would still do the same temperature and then maybe just bake it the amount of time you would any other cake in a round pan and check it frequently. This is a super dense cake, so I’m not sure how it will bake up in a shorter, round pan. I’m assuming you’re dividing it between two pans, because there will definitely be to much batter for this to fit in a single round pan.
Fantastic cake. Made it for a pool party and had so many compliments. I made it gluten free without any issues. Used the exact same measurements and substituted gluten free flour for the all purpose flour.
So happy to hear you loved it Michelle! Thank you for letting me know it turns out great using gluten free flour, that will make my neighbor sooo happy!
I used 3/4 cup of buttermilk in places of the sour cream . I turned out good. I also used Bobs Red Mill unsweetened coconut because I don’t like the cloingley sweetness of sweetened coconut. It’s a yummy cake. I like the chewyness of the coconut
Yes it’s 325 degrees. Everyone’s ovens are different so you may have to go at least the 70 minutes that the instructions say. Just keep an eye on it.
I made this for our church dinner. It was a huge hit & there was none left over for breakfast The only thing is, with my oven, I wish I had taken it out at 50 mins instead of 60. Great, not too sweet, yummy coconut cake!! Thanks for the recipe!! I will definitely be making it again!!
So happy to hear it was a huge hit Sarah. Now you know for next time the only bake it for 50 mins, every oven bakes differently. Thank you for taking the time to leave a comment. I hope to hear back from you again! Take care.
Thanks so much for this recipe, made it at the weekend, everyone loved it, especially my husband, he loves coconut. In the recipe for the icing an ingredient called for heavy cream, we don’t have that in the UK, I used double cream hoping it was similar, it turned out great, thanks again.
Thanks Liz! I’m so happy to hear everyone loved the cake. It is delicious, I agree. Thanks for letting me know it turned out.
Just made it tonight for my dads 66th birthday tomorrow. My boys helped make it and we’re all very excited to try it tomorrow. His favorite is coconut! So your recipe was a must! Thank you
I love your blog but I keep getting an email each time someone post a comment about this cake! How do I stop this or will I have to unsubscribe and subscribe again?
Hi Jacquie, sounds like when you left a comment on the coconut cake, you must have clicked the “Notify me of new comments via email” You should be able to unsubscribe from the emails that you’re getting; there should be an unsubscribe to comments link somewhere. It shouldn’t unsubscribe you from my mailing.
I made this last night…… OMG AHHMAYYZING! I doubled the glaze & made it slightly thinner (b/c I LOVE icing!) but otherwise followed the recipe to the ‘T’. This cake makes me look like a professional baker! DEFINITELY going in my recipe collection.
Hi Lynn! I am sooo happy to hear you loved this cake. I love that you doubled the glaze, I do the same thing. Thanks for letting me know it turned out for you.
Hi Nia! So my son is not a fan of coconut either and he absolutely loved this cake! You really can’t tell there is coconut in the cake itself and you can always leave the coconut off the top of the cake. Let me know if you make it, I’d love to hear what you think.
Hi Nia! My son Zach is not a fan of coconut either, but he absolutely loves this cake! You really can’t tell there is coconut in the cake and you can always leave the coconut off the top the cake. Let me know if you decide to give it a try. Thanks!
Jodi, Jodi, Jodi!! I made this cake and served it for a Ladies Night Out along with 4 other cakes. This one was the hit! I do not like coconut cake myself. but wow, this is so good. The icing is fantastic. The toasted coconut on top is good just by itself. I used sweetened coconut like you said. My cake looked just like yours which is usually hard to do. Everyone wants the recipe. Thank you for sharing.
Thank you Amber! I loved your comment, it put a huge smile on my face. I’m so happy the cake was a hit. Please share the recipe, I’d love you that! Take care.
I’ve never made it into a layer cake. I think you could certainly try, just remember that it is a pretty dense cake so if you have in mind that you want a “light and airy” layered cake, this won’t be that way. I actually just made this for an open house last night. My friend’s husband told me he would buy a cake every week from me if I made him one . . lol! It’s seriously the most amazing cake. Let me know if you give it a try.
Hi, This sounds and looks terrific! I’m making it in the next couple of days. I’m a teensy bit confused; Am I correct that you glaze the cake after cooling it in the pan 25 min, then you glaze it while the cake is still warm? And you doubled the glaze ingredients to get the affect shown in the photo?
Yes, cool the cake at least 25 mins before frosting it if you’re serving it that day. But I always make it the day before I need it and then wrap it in plastic wrap after it has cooled. Then I frost it a couple hours before serving it. Yes, I doubled the glaze recipe to get the thickness show in the pictures. I make sure my glaze is a little on the thicker side too, but still not thick like frosting. Hope this makes sense.
I came back to say I made this cake in the middle of last week, wrapped it well and froze it (unglazed). I defrosted and served it on labor day. It fit perfectly in my 10 cup bundt pan (batter came about 1″ from the top). It baked beautifully and came right out of the pan. The cake was light and fluffy and very coconutty. My husband loved it. The only thing I’d change next time is I don’t think I’d double the glaze recipe–It ended up being more like frosting the cake and it’s VERY sweet so I think a bit less would be perfect. Thank you for the great recipe. It’s a keeper.
Thanks for sharing the idea to make it before hand and freeze it. I’m so happy you loved this cake. So I actually don’t think this is a super sweet cake, isn’t it funny how people’s taste buds are so different?! Thanks for the comment.
No. I agree the cake is not super sweet –it’s perfect but the glaze especially when doubled (so it’s a thick coating) was too sweet for us –we definitely ate it but next time I’ll just stick to the reg recipe and not double it. I do think people’s taste buds are different.
This cake was delicious and a big hit with my family. Great coconut flavor throughout. Will definitely make again.
Thanks so mush Jasmin. I’m so happy it was a big hit, it always is for people! Thanks for letting me know.
Delicious and easy to make. Didn’t have enough butter so used 1/2 cup of coconut oil. (So much for reading through the recipe before starting.). Moist enough we didn’t use anything for glaze. Will make it again. Thanks for sharing!
This was absolutely delicious! I used coconut cream for the frosting instead of heavy cream. Loved it!
I made the cake last Friday…instead of a cream cheese frosting I used chocolate ganache. Like a mounds bar but a thousand times better! “Out of this world’ is correct, the cake is heavenly! thank you!!!
Oh that sounds amazing with the chocolate ganache. I’m going to have to try it. I’m so happy to hear you loved this cake. Thanks for letting me know.
Wow! I made this on Sat. Sept 9th to take to our church life group on Sun evening, Sept 10th. Well, I waited until after church on Sunday morning to frost it and thankfully I did. Because, the life group didn’t start until the next Sunday, Sept 17th. So after church on the 10th I just froze it for a week, took it out of the freezer the next Saturday to thaw and get to room temperature and frosted it with the glaze after church on 17th. I made a double recipe of the glaze. I added a little bit of extra powdered sugar until I liked the consistency. It turned out so wonderfully! So moist and flavorful! My husband is usually only interested in chocolate desserts, but he loved this! And everyone at church group did too! Thank you for sharing this recipe!!
Hi Charlotte! I’m so happy to hear everyone loved this cake. That is so great to know that it freezes well, thanks for the tip. It is definitely an amazing cake and honestly one of my very favorite cakes ever. I’m kind of like your husband when it comes to chocolate desserts. I would usually take anything with chocolate over any other dessert, but this cake has completely won my heart and I would probably pass up chocolate to have a piece of this. Thanks for leaving a comment.
Hi Jodi, I’ve recently discovered sweetened condensed coconut milk. Do you think this cake would work as a poke cake, or would it be too dense? I would swap the frosting/glaze for just lightly sweetened whip cream with a hint of coconut milk powder in it, thoughts?
You certainly could give it a try. It is a really dense cake, so I don’t think you’ll get that “wet/soft/super moist” texture that you get with regular poke cakes (do you know what I’m talking about?). As long as you’re ok with that, I think it’s worth trying. Sounds delicious. Let me know if you give it a try.
Hi…i am pure vegetarian…can i replace eggs with something…i really want to try this recipe but without eggs.
Sorry, I have never baked this without the eggs so I don’t have a suggestion for you. This website might be helpful https://www.biggerbolderbaking.com/egg-substitutes-for-baking/. I can’t promise it will turn out as amazing using a substitute, but hopefully it will.
Hi Jodi, I just found your blog and am anxious to try this awesome sounding recipe. I have a coconut frosting question for you. For 2 years or longer I’ve been searching for an OLD coconut frosting recipe for a good friend of mine. His grandmother used to make it when he was a kid and he’s now 62. He said it was a hard frosting and thick. The only thing I could think of was something similar to the coating for petit fours. Would you possibly have any ideas?
Hi Alecia! I’m so happy you found my site and I really hope you have a chance to make the coconut cake, it’s absolutely fabulous! I wish I could help you out with the frosting recipe you’re looking for, but I honestly have no idea. I’ll do a little Google searching myself and see if I can find anything. I hope you keep coming back :).
This has to be the best coconut cake ever, I know its the best one I’ve made. Its very rich so I could only eat a small piece I’m making it again for Christmas . Thanks for posting it. My husband and his brother raved about it.
Thank you so much Shirley! I am so happy you loved this cake. I agree with you, it’s the best coconut cake ever! Thank you for taking the time to leave a comment, I love reading them and always love when readers let me know they made things.
The cake is so moist and delicious! I even went further;) I cut it in half and spread a thick layer of German chocolate cake frosting (just without pecans). It’s total coconut yumminess! Thank you for sharing the recipe ! I would definitely bake it again.
Oh my, that sounds amazing. German chocolate cake frosting is my absolute favorite. I may have to try this sometime. Thanks for the comment.
Loved the cake but, it took a lot longer to cook it. Usually cakes call for 350 oven tempt. This has 325. I wonder if this is a type o? I might try 350 next time. I had to bake it 20 minutes more. Everyone loved it.
Hi Shirley, 325 degrees is not a typo. Everyone’s ovens cook differently so adjusting the baking time on recipes isn’t uncommon. I’m so glad everyone loved it.
Amazing cake! My family loves anything with coconut. I saw this recipe on Pinterest and just had to try. Thanks for the recipe! I made a few adjustments, including using fresh coconut, and it turned out beautifully. Hoping to make this again for Christmas dinner.
Hi Jodi! I made this cake twice and everyone loved it! The second time I made it, in a house of eight (we’re having guests over), it was finished in 3 days! Thanks so much for the recipe it was delicious. Hope you’re having a wonderful day!
Hi! I’m so happy to hear this cake was a hit! It never disappoints and it always a hit when I make it too. Thanks for taking the time to leave a comment. I hope you had a Merry Christmas! Take care.
I’m so excited to try this cake; however, I love coconut flavoring but I hate coconut flakes. Do you think I could just omit the flakes?
Hi Amy! Leaving the coconut completely out of the cake isn’t a good idea. It will completely change the taste, texture and density of this cake. My son has never liked coconut flakes (he’s like you, he loves the flavor, just can’t stand coconut flakes, it’s a texture thing for him), but I made him try this cake the first time I ever made it and he absolutely loves it. You really can’t even tell there is flaked coconut in the cake. You can certainly leave it off the top of the cake. I really think you will love this if you give it a try. It gets rave reviews everywhere I take it and you can see from all the comments how much people love it. Let me know if you give it a try. Take care.
Hi Jodi! Just saw your recipe on Pinterest! It looks amazing!! We’re snowed in here in NC. Is there anything else I can use instead of heavy cream? I’m going to wait for your response.
Hi Kim! Yes, you can certainly just use half & half or milk. The heavy cream must makes the glaze a little richer and thicker, so just adjust the milk and powdered sugar to get the consistency you like. Some readers have made this a lot thinner than in the picture and just drizzled it and some have made it thicker and done it more like frosting like I do. It’s totally up to you. This cake is seriously amazing. Make sure you grease and flour your pan really well. Good luck with all the snow! I wish we could get some here in Utah because we need it. There is no snow on our front lawns, in January, in Salt Lake. . . . YIKES!!
Thanks so much for replying! ☺️ I think I might be able to get out today!! Gotta get the heavy cream so it’ll be as decadent as yours!!
Btw, I’ve tried several ways for my bundt pan (I have the same one you do), and lately, it seems to stick when I turn my cake out. The horror!! Do you prepare yours with shortening & flour? Do you prepare it once you start mixing the cakes?
Hi Kim, I’m glad you might be able to make it out today. I use shortening and flour and I really put a good layer of each on. Enjoy the snow. We still don’t have any, although they’re saying we’re supposed to get a big storm starting tonight. . .I’ll believe it when I see it. The poor ski resorts here!!!
Hey Jodi! I finally made the cake last nite! Made the mistake of cutting a lil slice after turning it out!! I don’t know if it’s gonna get the glaze!! Thanks for an amazing recipe!!
I love that you’ve made this 12 times! Great to know it works in a loaf pan. How many pans did you divide it among? Thank you for letting me know you love this cake!
This is by far one of the best cakes I have ever baked! It has been requested so many times, I practically know the recipe by heart haha! And it comes out perfect every time!
Hi Nia! Thank you so much for letting me know how much you love this cake. I have to agree that it is one of the best cakes ever. I love that you practically know the recipe by heart. You will love the lemon one too. Thanks for leaving a comment, I love when readers do.
Made this for a Vietnamese event at my son’s University and at it was a huge hit! Very moist! Followed the directions exactly, I was very nervous because I don’t like trying new things for an event with out a dry run first. Glad I took a chance.
Hi Brenda! I am so happy everyone loved this cake. I’m glad you took a chance too! I do that all the time, make recipes for the first try when I’m having people for dinner or taking it somewhere, and it has always paid off. Thank you for taking the time to leave a comment, I love hearing from readers.
Just pulled this cake out of the oven and it made my apartment smell so fantastic. I’m lactose intolerant so this recipe is unfortunate for me but I can’t wait to share this with friends. The coconut finishings and flavor are wonderful! I’ll keep this one in my normal rotation. So easy to make and bring to parties!
Hi Emily! It does smell delicious while it’s baking. I’m so sorry you won’t be able to have any, but I hope your friends love it. Thanks for leaving a comment.
Hey Jodi! I’m thinking I didn’t do the glaze correctly the first time plus I added the coconut to it. Do you use cold heavy cream and then mix or whip the ingredients, not the coconut, together?
Hi Kim! For the glaze you just mix together the powdered sugar, whipping cream (unwhipped, but cold) and coconut extract. The coconut is optional and is just sprinkled on top, like the pictures show. You can make the glaze as thin or as thick as you want. I make mine thicker because I want more than just a thin layer drizzled over the top. Hope that helps.
Hey Jodi! I am so sorry that I keep forgetting to come back and tell you (& your readers) how AMAZING this cake is!!! It’s, definitely, out of this world SCRUMPTIOUS!!! Everyone I’ve shared it with agrees, too! Thanks sooo much for answering my questions and for the BEST COCONUT CAKE EVER!!! ❤️❤️❤️
Thank you so much Kim for leaving a comment and letting everyone know how amazing this cake is. I took this cake to an open house a few months ago and one of my sister’s friends told me he would pay me to make him this cake every week (lol!). It definitely is a favorite!
I’m so glad you get such great reviews! If you live close to me, I’ll gladly pay you to make it, too! Oh wait..how much do you charge??
Hi Joanna! My bundt pan is the Nordic Ware Anniversary Bundt Pan, it’s a 10-15 cup capacity. I’d love to hear back from you if you make this cake. Thanks!
Hi Jodi. I plan to make this coconut cake the day before Easter. But, the cake in the picture does not have a glaze on it…looks like a thicker icing. I would rather make that. Do you have the recipe for that icing?
Hi Ann! It is thicker in the picture because I double the recipe like I said in the recipe notes. I hope you love this as much as we do. I would love to hear back from you. Good luck!
I made this for Easter and it was a HUGE hit. It was so so good…far better than the Cooks Illustrated Lemon Bundt Cake that I also made. Everyone raved about it
Hi Amanda! I am so happy to hear this cake was a huge hit. It really is soooo good. I made it for Easter too and it was the first time my mother-in-law had tasted it. She was dying over how good it is. She made sure I left her a few pieces of it. I’ve had people tell me they’ll pay me to make it for them weekly. I love how dense it is! Thanks for taking the time to leave a comment. I love hearing from readers.
There are no words for how good this cake is. I made it for Easter dinner and brought the little bit that was leftover to work. Absolutely everyone who tried it wanted the recipe. It’s going on my “it’s a keeper” Pinterest board. I’m going to try this with almond flavoring too.
Hi Lisa! I loved your comment because it’s so true, there really are no words for how good this cake is. I’m so happy everyone loved it. Thanks for letting me know! I think it would be delicious too with almond flavoring. Let me know if you try it.
I made this cake tonight. Although the cake is good, the glaze frosting is nothing like what is shown in the photo. Is that really the recipe? In the photo, it looks thick and spread on, vs drizzled.
Hi Kendra! I’m glad you liked the cake. The glaze in the picture is the recipe listed. If you read the notes in the recipe I say that I always double the glaze (and sometimes add more powdered sugar so it’s thicker) so there is more because I like a thicker layer of glaze.
Hello, I just made this tonight. My girlfriend said that she didn’t think I’d like it, so she would eat it for breakfast, lunch and dinner till it was gone, just to save me. This is a great cake! After reading the comments, I made two modifications, I used some coconut Greek yogurt in addition to the sour cream (still totaling one cup). When reading the comments about the icing, I decided to make this in my mixer Vs with a whisk. It came out perfect.
Oh, I have one question, I just got this bunt pan Nordic Ware Platinum Collection Heritage Bundt Pan… how would one go about frosting this?? I am at a loss.
Hi Kristina. That is too funny that your girlfriend was trying to “save you” from the cake. This cake is definitely a winner! I just looked up the picture of that bundt pan and WOW, that makes an awesome looking bundt cake. I think if you kept a glaze thin enough, you could just drizzle it all over, but if you were wanting it thicker (like in the pictures), I would just spread it on the best you can. You could even put a thicker glaze in a pastry bag and pipe it on. . . just some thoughts. Good luck!
This is the best coconut cake I had ever tried! No words to describe how delicious it is! Every time I make it won’t last more than few hours. It is so delicious and so easy to make! Thank you very much for the recipe!
Thanks so much! I’m so happy you love it. I have to agree that is THE best coconut ever. Thank you for taking the time to leave a comment.
Im making this now my cake is done waiting on it to cool to transfer into cake plate but how do i toast the coconut ?? my husband and I cant wait to taste it thanks for sharing
Hi Diane! I’m so excited for you to try this cake, it’s hands down the best coconut cake I’ve ever had. You don’t have to toast the coconut, but I love it on top and think it looks pretty. Here is a link for another recipe where I explain how I like to toast coconut, it’s really easy. It’s in the notes of the recipe, so scroll down to the recipe.
Made this cake this evening.I had to use margarine in place of the butter and vanilla yogurt in place of the sour cream. Had in it the oven about 45 mins when the power went !!I ordered everyone not to open the oven .The power came back within the half hour so I rushed to the oven to turn it on and I thought I’d just check it .Inserted the tooth pick and came out clean !let it cool while I mixed up the glaze then drizzled it all over and toped with the toasted coconut. I could not wait for it to cool .Me my seven year old and my mom dove in .lol AMAZING!I love coconut so as long as it baked up right I knew I’d love this cake .Next time I’ll make sure to have some real butter in hand and the sour cream.Cant imagine it tasting any better .Thanks so much ,another one for the books
Hi Danny! Oh I loved your story, I’m sitting here just smiling! What lousy timing for the power to go out (lol!)! That is so great it still baked up and I am so happy you loved it. I promise, it will be even better with real butter and sour cream. Thank you for taking the time to leave a comment. I love hearing from readers!
Third time making this cake.lol This ones a gift for my sister.She loves my moms cherry cake so I think she will definitely love this one too .So nice and moist .Im from Newfoundland it’s 9:00 at night and 27 degrees.Something we rarely see.lol So must be an amazing cake and an amazing sister to be baking in this heat.☺️Had to let you know how good this cake has been going over with all my family.Ny sister was away when I made the last two this this ones all hers .Thanks again for an awesome foolproof recipe .
Hey Danny, I’m sure you’re sister will love this cake. What a perfect gift to give someone! I am so happy your family loves this cake, they are clearly smart people (lol!). This cake honestly NEVER disappoints! I had someone tell me once they would pay me to make this cake for them weekly. Thanks again for taking the time to leave a comment.
hi! i was wondering if you every made this in to a layer cake… thinking it would be fine as long as i adjusted the baking time?
Hi Gina! I haven’t made this into a layer cake. It is a really dense cake, so if you’re looking to make a coconut layered cake that is more “light and airy”, this wouldn’t be the cake to turn into a layered cake. If you’re ok with a dense, layered cake, then I would think it would work just fine. And yes, like you said, you will definitely have to adjust the baking time. Let me know if you give it a try.
This cake was wonderful!! I didn’t have sour cream but I had Greek yogurt so I used this that. It was perfectly moist and perfect!!
Hi Tasha (love your name, I have a sister named Tasha)! I am so happy you loved this cake, It honestly gets rave reviews anytime I take it anywhere. Good to know greek yogurt works well too. Thank you for leaving a comment, I really appreciate it.
I made this at midnight knowing I would have company the next day. As you said, I made the frosting just before serving. Everyone loved it! Even an uncle who initially refused it because he hates coconut. He asked me to make the recipe with something else substituted for the coconut next time. Any suggestions?
Hi Carissa! I’m so happy everyone loved this cake. The amount of coconut you put in this cake batter is what gives this cake have the amazing flavor, sweetness and texture. Leaving out all the coconut will definitely change all that. You can certainly change the extract flavors to maybe a lemon or almond, but if you leave out all that coconut, you will probably have to increase the sugar so the cake is sweet enough, and then the texture and density of the cake won’t be the same. You can give it a try, but I’m not promising it will be as good.
[…] favourite Classy chicken over egg noodles served with a green salad. For dessert my mom made a coconut cake that was outstanding. I ate one piece but my husband and I both agreed that we could have eaten […]
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A seo package for a local small business is surprisingly different than a seo package for a nationwide company or even global. Whenever we began doing search engine optimisation way back in 2000 it was rather simple and there were many ways search engine optimisation consultants would manipulate the internet search engine rank positions. Today seo is no longer about keyword stuffing and building thousands of backlinks. A professional seo consultant carrying out work on a Cockermouth businesses website has to follow the best seo practices as indicated by Google. The best seo deal for a local city company must be considered a balance of on-page technical seo, high quality article marketing, social media signals such as wants, shares, re-tweets and pins. In addition to really get your website to rank in the #1 position in Google, you will need to have higher quality links pointing back to your web pages, from relevant authority websites.
We only use what most would definitely call “white hat” or ethical seo practices. We would like to think of it as premium quality link building using blog outreach, creating content that people want to share and comment on and we do all of this organically.
A highly effective online advertising campaign needs to be considered a genuine advertising for your company’s Cockermouth business on the web rather than simply trying to mislead search engines.
Let our Cockermouth SEO Consultants help you with with all facets of digital marketing. We can provide consultancy for inbound marketing, sales optimisation and sales funnels, outbound consumer or B2B marketing campaigns and can even help you achieve a higher CRO.
Talk with a Cumbria seo expert and have all your digital marketing questions answered today and see if we are a good fit for each other for your local seo in Cockermouth.
Discovering the right seo package for your organization is not always easy. Like virtually everything in life not all things are identical just, and the precise hold true for seo packages. Your business has unique requirements for seo in Willen, and a different business looking for seo in also has needs that will vary for you. Everyone and every organization is unique, we totally understand why so we will never force you into a one-size-fits-all approach to an seo package. The packages here are only a good starting place in what you may be needing for your Cumbria business. After the chance has been had by you to examine our seo packages, you can always talk with one of our Cockermouth seo consultants.
With the vast variety of seo companies in Cumbria, it’s any wonder business people think seo is complex.
Are we Cockermouth SEO service finest, we start promotions with a customized audit of your site, to ensure it’s constructed to the latest web criteria. If not, it is likely to be penalised by search engines – including Google. From our offices in London, we then use the latest SEO tools to study the marketplace estimate and location potential traffic amounts, together with your current market talk about and the comparative competitiveness of search phrases. From SEO search positions to traffic visitor and quantities action, we establish practical searches and monitor their progress.
At 5 STAR SEO®, our mantra is just about providing cost-effective internet marketing options. Unlike innumerable businesses offering a “jack of all trades, master of none” portfolio of consultation, print, promotion, web design, PR and such; we’re search specialists. We only deal in SEO and that’s all!
Dozens of businesses claim to understand the complexities of SEO but in fact, only have primary knowledge that won’t reach the long term results that you have to get ranked higher and remain there. Google is an ever changing animal and requires a hands on team that always tracks fluctuations and algorithmic changes that influence ranks for companies around the world in all walks of life. Highly improbable.
We are here to advise with your search engine ranking. Do you realize that hiring an SEO service in Cockermouth in Cumbria may not be your best option. The response is really pretty easy… search engine optimization is challenging and not simple. We believe you should consistently hire the best people, no matter where they are located. This happens to be true here at 5 STAR, with three office, one in London our search engine optimization specialists and digital marketing advisors are scattered around the globe. To find out more about us read the 5 STAR narrative here.