Easter for me is a home filled with the smell of warm spicy hot cross buns, chocolate eggs, and thoughts of fluffy white bunnies and soft yellow chicks. But there always has to be cake, so this year its this beautiful moist Coconut Bundt Cake, topped with blush pink drizzle icing and flaked coconut.
When planning a blog post, there are many factors I take into account before I start baking. The colour scheme, the props, the mood, and the recipe all have to work together as one, and I always have an idea of how its going to turn out and what its going to look like once photographed. This coconut bundt cake was going to be soft and yellow with pastel pink drizzle and coconut adorning it, bunnies, chicks, the whole Easter thing, but then a spotted these beautiful lilac and blue hydrangeas, and I just knew that they would be perfect to compliment this cake.
Shredded coconut blended with the flour, and coconut milk, make this cake moist, dense and perfect to use in a bundt pan. It can also be made in a loaf pan, as its texture is similar to that of a coffee cake. But for me a bundt pan creates the charm for this cake, the hole in the middle just screams heaps of chocolate eggs and flowers.
Easter is the only time of the year when it is safe to put all your eggs in one basket, or should I say one bundt cake. Happy Easter to you all my friends.
TIPS FOR USING A BUNDT PAN
- A bundt pan must always be very well greased, either with a cooking spray or buttered and floured in every little surface of the pan. Because they are normally decorative pans they have lots of surface area to grease, so make sure you reach every spot.
- Once the cake batter is in the pan, knock the pan a few times to make sure that all air pockets in the decorative nooks are dispersed.
- Cool your cake completely, at least 30 minutes before removing it from the pan.
- Use a rubber spatula to slide down the side of the pan to ease the cake out. Any metal objects will scratch and damage your pan.
A delicious soft, and moist cake with a drizzle topping
- 170 g butter
- 245 g flour
- 1 1/2 cups packed shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 270 g white sugar
- 2 large whole eggs
- 2 large egg whites
- 2 teaspoons vanilla essence
- 3/4 cup coconut milk
- 180 g sifted icing sugar
- 3 tablespoons milk
- Pink food colouring (optional)
- Edible cake decorating dust , in pink (optional)
Preheat oven to 175ºC/350ºF degrees.
Spray with cooking spray or grease well and flour an 8-inch Bundt pan.
In a food processor, pulse 1/2 cup of coconut, flour, baking powder, and salt until well mixed.
In a mixer, beat butter until creamy and gradually add sugar until light and fluffy.
Add eggs, egg whites, and vanilla and continue beating until well mixed.
Add flour mixture alternating with the coconut milk, starting and ending with the flour mix and beating well after each addition.
Pour batter into prepared pan and bake for about 35/40 minutes until a cake skewer inserted into middle of cake ring comes out clean. It tends to be less cooked near the centre of the bundt pan so test there. Transfer to a wire rack and allow to cool in the pan for at least 30 minutes.
Invert the cake onto rack to cool completely. Trim top of cake if the cake is not level.
Beat icing sugar and milk until smooth. Add pink food colouring .
In a separate bowl, toss remaining cup of coconut with small amount of pink edible dust.
Drizzle icing over top of cake and sprinkle with pink coconut.