This is something so typical recipe for Czech cuisine, even when bundt cake is originally from Germany, people love this dessert so much in my country.
I remember when my mum or grandma baked a bundt cake during the weekends and we all could to enjoy the slices together. I believe that the best desserts are those that we can share and enjoy together, and bundt cake is one of them. Probably I will make more variants of bundt cake because I just don’t have enough.
You can find so many delicious recipes, but I decided to make basic base with coconut flavour. It’s not too tricky and with available ingredients from your local shops. The bundt cake should be soft, not dry and with a good sweet balance of cake and icing.
How to make coconut bundt cake
Get ready bundt pan: You can buy more shapes of bundt pans, I bought two silicone pans on Amazon.
Mix flour and coconut: If you are worried that your cake will get stuck in a pan, make sure that you grease and flour your pan. I would not recommend using a baking spray.
Mix ingredients: Beat butter with sugar, add some eggs and the rest of the ingredients. Combine well with no lumps.
Bake it: Bundt cake needs a time, so make sure the oven is running on lower temperature and baking process should take minimum 50 minutes.
Coconut icing: Coconut icing is super easy. Combine coconut milk with icing sugar. You can add a few coconut extract drops for a stronger coconut flavour.
How to store bundt cake:
Fridge: You can keep the cake in a container and three days in the fridge. The cake can change a structure and can get dry a bit.
Freezer: You can store a cake inside the freezer for two months. Keep it in a container and warm it up in a microwave for a few seconds.
The best way: I would recommend leaving bundt cake outside in room temperature for two days. The cake will be still delicious. Also, my grandma always covers a cake with a clean cloth to stopped cake to get dry.
Coconut bundt cake
- 250 g Butter Softened
- 1 1/2 cups Dried shredded coconut
- 1 1/2 cups Sugar
- 3 Eggs
- 60 ml Sour cream
- 1 tsp Baking powder
- 1 1/2 cups Plain flour
- 5 tbsp Coconut milk
- 2,5 cups Icing sugar
- Dried shredded coconut
- Preheat oven to 170 C° and grease a bundt tin.
- In the large bowl mix flour with coconut and set aside.
- In a bowl beat sugar and butter. Add eggs and mix until it's fluffy and smooth.
- Add sour cream and baking powder.
- Slowly add flour mixture and mix well.
- Pour a batter into a bundt tin and bake for 50 minutes or until a cake is done inside.
- Cool it down and serve with icing.
- In a bowl mix coconut milk and icing sugar until it's smooth.
- Pour a glaze over the cake and imeditelly sprinkle a coconut over the cake.
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How it turned out for you? Tag me on @foodieglam and use #foodieglam with photos of your cooking.