Coconut Honey Bun Cake

Coconut Honey Bun Cake

We may earn money or products from the companies mentioned in this post.

Coconut Honey Bun Cake

Coconut Honey Bun Cake gets it’s delicious coconut flavor from coconut extract. Sour cream, eggs and vegetable oil make this boxed cake mix super moist. The brown sugar and coconut ‘swirl’ is made up of brown sugar, cinnamon, coconut and pecans. You can adjust the amounts of the brown sugar and coconut ‘swirl’ in this recipe according to your family’s taste. Some like a very sweet swirl, others a so-so sweet swirl. The sweetness of the swirl is up to you.

Make it Your Own

For a less sweet swirl, decrease brown sugar by a 1/4 cup. If you like more pecans than coconut, decrease coconut to 1/2 cup and increase pecans to 3/4 cup. If your family doesn’t like flaked coconut, don’t add it. You can add extra chopped pecans in place of the flaked coconut or even mini chocolate chips. You can substitute vanilla extract for the coconut extract, this cake is very forgiving. We like to serve this delicious cake with macerated strawberries. So Good!

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Coconut Honey Bun Cake

Sweet and Delicious

Course: Cake, Dessert
Cuisine: All-American
Keyword: boxed cake mix, cake mix, coconut
Servings: 10
: 546 kcal
  • 1 15.25 box yellow cake mix
  • 4 large eggs
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 2 teaspoons coconut extract
  • 1 tablespoon honey
  • 1 cup brown sugar
  • 3 teaspoons ground cinnamon
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 3 cups powdered sugar
  • 1/2 cup half and half
  • 1 teaspoon coconut extract
  1. Grease and flour a 10-inch bundt pan, set aside. Preheat oven to 325º.
  2. In a large bowl combine cake mix, eggs, sour cream, oil, coconut extract and honey. With an electric mixer, beat on low speed until moistened. Beat on medium speed for 2 minutes. Batter will be thick.
  3. Pour in enough batter to cover the bottom of the pan.
  4. Mix together brown sugar, cinnamon, coconut and pecans.
  5. Sprinkle evenly over batter in pan.
  6. Pour the rest of the cake batter over the brown sugar/cinnamon mixture.
  7. Bake at 325º for 45 minutes or until toothpick inserted in the middle comes out clean. Remove the cake from oven, let cool in pan for 5 minutes.
  8. Remove cake from pan, cool on wire rack.
  9. In a large bowl, mix together powdered sugar, half and half and coconut extract. Drizzle glaze over cake while cake is still warm.
Nutrition Facts
Coconut Honey Bun Cake
Amount Per Serving (1 g)
Calories 546 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 20g125%
Cholesterol 101mg34%
Sodium 88mg4%
Potassium 162mg5%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 63g70%
Protein 5g10%
Vitamin A 310IU6%
Vitamin C 0.3mg0%
Calcium 79mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Macerated Strawberries


  • 1 pint
    fresh strawberries
  • 2 tablespoons
  • 1 teaspoon
    balsamic vinegar, optional

Cooking Directions

  1. Wash, hull, and slice strawberries.
  2. Place into a large glass bowl.
  3. Stir in sugar and balsamic vinegar, if using.
  4. Allow to stand for 30 minutes for strawberries to release their natural juices,
  5. but not so long that they begin to become mushy
  6. Spoon over cake, waffles, pancakes, ice cream.


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