Easter Coconut Bundt Cake

Coconut Bundt Cake

 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.

Coconut Bundt Cake

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.

Coconut cake and mini Easter eggs

Hydrangea FlowersShredded 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.

Coconut Bundt Cake

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.

Coconut Cake

 

5 from 2 votes
Coconut Bundt Cake
Print
Coconut Bundt Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

A delicious soft, and moist cake with a drizzle topping

Course: Baking
Cuisine: American
Servings: 8 servings
Author: shades of cinnamon
Ingredients
  • 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)
Instructions
  1. Preheat oven to 175ºC/350ºF degrees.
  2. Spray with cooking spray or grease well and flour an 8-inch Bundt pan.
  3. In a food processor, pulse 1/2 cup of coconut, flour, baking powder, and salt until well mixed.
  4. In a mixer, beat butter until creamy and gradually add sugar until light and fluffy.
  5. Add eggs, egg whites, and vanilla and continue beating until well mixed.
  6. Add flour mixture alternating with the coconut milk, starting and ending with the flour mix and beating well after each addition.
  7. 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.
  8. Invert the cake onto rack to cool completely. Trim top of cake if the cake is not level.
  9. Beat icing sugar and milk until smooth. Add pink food colouring .
  10. In a separate bowl, toss remaining cup of coconut with small amount of pink edible dust.
  11. Drizzle icing over top of cake and sprinkle with pink coconut.

 

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9 Comments

  • Reply Pam Pretorius April 11, 2017 at 3:47 PM

    This post is so beautiful. If the cake tastes as good as your pictures look it must be wonderful

  • Reply Eric April 11, 2017 at 10:18 PM

    Amazing. Happy Easter All.

  • Reply Jan Burgess April 12, 2017 at 5:51 PM

    Yum! I ll definitely be trying the coconut cake.Amazing photography too.

    • Reply Shades of Cinnamon April 12, 2017 at 6:04 PM

      Lovely to hear from you Jan. I think you will really enjoy this one, it is delicious.

  • Reply ratna April 13, 2017 at 6:00 AM

    Ha ha, Putting all the eggs in one basket! So true. I’m loving your styling Ev. Happy Easter.

    • Reply Shades of Cinnamon April 13, 2017 at 8:37 AM

      Hi Ratna, do you celebrate Easter? If so have a wonderful Easter, if not have a great weekend.

  • Reply Sugar et al. April 13, 2017 at 1:40 PM

    So beautiful Eve! Love the pictures and great tips for using a bundt pan.

  • Reply Rebecca Jones May 3, 2017 at 8:55 AM

    Made it, love it and it is going to be made many more times. I did not put icing on it as it was perfect on its own

    • Reply Shades of Cinnamon May 3, 2017 at 8:56 AM

      I am so glad it turned out well Rebecca. Thank you for your lovely comment and ratings

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