Recipes
Recipe: Coconut bundt cake
Images: Joe Kim
Recipes
Recipe: Coconut bundt cake
This light and fluffy cake with a sweet citrus twist, is the ideal treat for an afternoon in the sun.
The first waves of summer heat start to hit us around May, evoking thoughts of sun, sand and surf. There’s nothing more tropical tasting than coconut and, although we’re not quite ready for an ice-cold piña colada yet, we sure aren’t opposed to enjoying a light and fluffy cake recipe that tastes just like one. Topped with a sweet citrus twist, this treat is the perfect indulgence for an afternoon in the sun.
Ingredients
For cake
- 1 cup cake flour
- 1-3/4 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1-3/4 cups granulated sugar
- 4 eggs
- 1 tsp pure vanilla extract
- ½ tsp coconut extract
- ½ cup coconut milk
- 2 cups packed sweetened flaked coconut
For icing
- 2 cups icing sugar, sifted
- 3 tbsp freshly squeezed lemon juice
- 2 to 3 tbsp warm water
- 1 organic lemon for zest
Directions
1 Preheat the oven to 350°F. Grease a 12-cup Bundt pan; set aside.
2 In a large bowl, whisk together the flours, baking powder and salt; set aside.
3 In another large bowl or in the bowl of an electric mixer, beat the butter until light and fluffy. Add the sugar and beat for 2 to 3 more minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts and beat to combine.
4 In three additions, combine the flour mixture with the wet ingredients, alternating with the coconut milk and mixing well after each addition. When everything is combined, fold in the flaked coconut.
5 Spoon the mixture into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean.
6 Cool on a wire rack for 20 minutes, then turn the cake out of the pan.
7 For the icing, combine the icing sugar, lemon juice and 2 tablespoons of water in a medium-sized bowl and mix with a spoon until smooth.
8 If the mixture is too thick, stir in the rest of the warm water, ½ teaspoon at a time, until the desired consistency is reached.
9 Pour the icing over the top of the cake and allow it to slowly run down the sides.
10 Using a small grater or lemon zester, zest the rind of the lemon on top of the icing; serve.
Makes 1 bundt cake.
Obsessed with coconut? Check out our list of sweet and savoury flavourful coconut recipes.
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