Yield: 1 large bundt cake
Coconut Bundt Cake
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, room temp, plus 1 tablespoon for greasing bundt pan
- 1 3/4 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons dark rum (optional)
- 1 cup canned unsweetened coconut milk
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Butter your bundt pan (12-inch) and set aside. I like using baking spray to grease my bundt pans.
- In a small bowl, sift together the flour, salt, and baking powder. Don't skip the sifting, please.
- In the bowl of your stand mixer or a large bowl with a hand mixer, cream the butter and sugar together until light and fluffy, approximately 5 minutes.
- Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla extract and dark rum, mix to combine.
- Add in the coconut milk and mix to combine. Slowly add the dry ingredients and mix until the batter is smooth. Fold in the shredded coconut until combined.
- Pour the batter into the bundt pan and bake for 45-50 minutes, or until a cake tester comes out clean.
- Cool the cake for at least 20 minutes in the pan before turning the cake onto a wire rack to finish cooling.
- Serve with powdered sugar dusting.
- The bundt will keep at room temperature in an airtight container for three days or in the freezer for three months. It’s also fabulous toasted.
Notes
Adapted from Food Network