This is something so typical for Czech cuisine! Even when bundt cake is originally from Germany, Czech people love this dessert so much.
I remember when my mum or grandma baked a bundt cake during the weekends and we all could 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 the 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 a 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 time, so make sure the oven is running at a lower temperature and the baking process should take a minimum of 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 its 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 at room temperature for two days. The cake will be still delicious. Also, my grandma always covers a cake with a clean cloth to stopped the cake to get dry.
Try more delicious desserts
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 the 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 immediately sprinkle coconut over the cake.
Did you make my recipes?
How it turned out for you? Tag me on @foodieglam and use #foodieglam with photos of your cooking.