Strictly for Coconut lovers! Coconut Bundt Cake to start the week and indulge in! Incredibly moist, dense and unbelievable good, this Coconut Bundt Cake is what a coconut lover needs!!!
This recipe is full of coconut ingredients like milk, sugar, oil, extract, cream and flakes. As a cake it is not too sweet. The combination of the glaze gives a balance to the sweetness of this wonderful cake.
For better coverage I prefer to double the glaze recipe. I like to toast my coconut for the top. My favorite way to toast coconut is to put it in a saucepan and cook it for 2 minutes on medium heat, while stirring occasionally.
1 cup Coconut Oil
1 cup Coconut Sugar
1 cup Coconut Milk
1 tsp. Coconut Extract (or Vanilla Extract)
2 cups All Purpose Flour
3 tbsp. Baking Powder
1 1/2 cup Coconut Flakes
1 cup Powdered Sugar
5 tbsp. Coconut Cream (or heavy cream plus 1 tbsp. coconut extract)
3 tbsp. toasted Coconut Flakes
Preheat oven to 180 degrees (Fan).
Grease with butter and flour a bundt pan really well.
In a mixer's bowl, add eggs, coconut sugar and beat on high speed for approximately 10 minutes or until fluffy.
As soon as the mixture has become fluffy, lower speed and add coconut extract and coconut oil.
Add coconut milk and baking powder, while beating on a medium speed.
Gradually add all purpose flour and beat until homogenized.
Remove the mixing bowl from the stand and add coconut flakes. Mix with a wooden spoon.
Bake for 50 minutes. Insert a toothpick and if it doesn't come out clean and dry, bake for little more.
When ready, remove from oven and allow to cool for 5-10 minutes before turning out of cake pan.
Mix ingredients together in a small bowl, using a whisk. Pour on top of cake and spread the glaze across the surface.
Top with coconut flakes, if desired.
For toasted Coconut Flakes
In a small saucepan add coconut flakes and cook on medium heat for 1-2 minutes, or until golden brown, while stirring occasionally.
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