DREAMY TOASTED COCONUT BUNDT CAKE
Outrageous and dreamy flavors of a fancy coconut cake, with the ease of a bundt cake. This recipe is amazing and will be a family favorite!
Provided by Maria (adapted from Taste of Home)
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees
- In a large bowl or stand-mixer beat sugar, butter, and oil until blended. Beat in egg yolks one at a time. Beat in extracts.
- In a separate medium-sized bowl combine flour, baking powder, baking soda and salt. Mix with a fork and add to creamed mixture alternately with the buttermilk beating well after each addition. Stir in the coconut. I use 1 and a half cups of coconut, but you can use more or less depending on your taste.
- In a medium bowl, add the egg whites and the cream of tartar. Using your hand mixer, beat them on high for 3-5 minutes or until whites are stiff and can form peaks.
- Fold in ⅓ of the egg whites to the cake mixture. Fold in another third and then the last third.
- Spray your bundt pan with cooking spray, and pour cake batter into the pan. Be careful not to fill more than ¾ full.
- Bake at 350 degrees for 50-60 minutes. Cake is done when toothpick poked in the center comes out clean.
- Carefully run a butter knife along the edge of the pan and the center part of the pan. (This will make it easier to get cake out later.)
- Let cake cool completely and then run a butter knife around the edges again and sort of lift up when the knife is all the way to the bottom. This will help make sure the cake is coming away from pan and will come out nicely.
- Turn the cake out onto a nice plate or whatever you want to serve it on.
- Make the frosting by using a handmixer or mixer to cream together the butter, powdered sugar, coconut extract, vanilla extract and heavy cream (start by adding 2 tbsp of cream and gradually a little more at a time if needed up to 4 tbsp total) you will most likely only need 2-3 tbsp of heavy cream.
- Frost the cake. I like to put dollops on the top of the cake and then gently spread it down with the back of a spoon.
- When the cake is frosted, sprinkle it with toasted coconut. I hold it over a large dish so I can push the coconut onto the sides, and the excess will fall into the dish and be able to be used again.
- Serve and Enjoy!
COCONUT SURPRISE BUNDT CAKE
One of the parent's of my mom's student gave this to her! It is so easy and it makes the cake ever! The crust is delicious! I love it with a scoop of ice cream and some of the rest of the family like it with whipped cream! Enjoy! The amount of oil, water and eggs will depend on the brand of cake mix you use, make sure you use the amount as recommended by the cake mix YOU are using!!! Cook time will also depend on the cake mix you use -- I like Betty Crocker best. Also, this needs to be cooked in a bundt pan. That way you get a really yummy crust on top.
Provided by SarahBeth
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven according to package directions.
- Make cake mix according to the package directions.
- After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
- Bake according to package directions.
Nutrition Facts : Calories 369.7, Fat 21.6, SaturatedFat 3.2, Cholesterol 63.5, Sodium 363.1, Carbohydrate 40.2, Fiber 0.5, Sugar 28.1, Protein 4.2
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
GLAZED TOASTED COCONUT BUNDT CAKE
This is a recipe that I submitted to a Nordic Ware contest about 3 years ago. It did not win a monetary prize, but was included in a Nordic Ware cookbook (Best of the Bundt). This cake has a moist, dense yet tender crumb and has a delicious toasted coconut flavor. For the glaze, make sure you use the thick sweetened cream of...
Provided by Susan Bickta
Categories Cakes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
- 2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
- 3. FOR THE CAKE:
- 4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
- 5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
- 6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
- 7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
- 8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
- 9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
- 10. Serve with sweetened whipped cream if desired.
COCONUT BUNDT CAKE
Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me.
Provided by Busters friend
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
- Stir 3 cups cake flour and salt in medium bowl to blend.
- Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
- Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
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