Это предварительный просмотр рецепта "Cream of Coconut Bundt Cake".

Рецепт Cream of Coconut Bundt Cake
by Kara Cook

This Coconut Bundt Cake is everything a cake should be- tender, moist, flavorful, pretty, and easy to make. Coconut fans will adore it!

Today is National Bundt Cake day, and it just so happens that I am a HUGE fan of Bundt cakes. They look so much prettier than a sheet cake, so people think you’re all fancy and everything. But you don’t have to deal with trying to split layers evenly and stack them without having them fall apart. (Am I the only one that struggles mightily with layer cakes?) So it’s a win/win. Everyone thinks you’re a baking queen, but you don’t really have to put forth a lot of effort. It’s perfect.

Let’s talk about this coconut cake for a minute. Guys, it’s AMAZING! I adapted a favorite butter cake recipe to come up with it, and just crossed my fingers that it would turn out. Did it ever. It is rich and buttery, and full of coconut flavor. So delicious!

The warm glaze that you brush on the outside gives the cake a nice crunchy layer, then the inside is incredibly moist. It is the perfect addition. You don’t need much icing on the top, but I added some because I wanted something for the toasted coconut to stick to. Because hello. Toasted coconut. One of the most delicious things on the planet.

If you know someone who loves coconut, you should definitely make them this cake. They will love you forever.

I was in a hurry to take pictures, so the cake was still slightly warm when I cut it. That’s why it looks a little like a toddler attacked the middle. No one in my family complained though, they were too busy stuffing their faces. But if you do let it cool completely, your slices will be nice and straight. And just as an fyi, it tastes even better the next day.

Cream of Coconut Bundt Cake Author: Kara Yield: 16 servings Ingredients

1/2 cup soft butter 1/2 cup Nature's Way Extra Virgin Organic Coconut Oil, 32-Ounce 2 1/4 cups sugar 4 eggs 1 cup sour cream 1 1/2 tsp coconut extract 1/2 tsp vanilla 3 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups sweetened shredded coconut Glaze: 1/3 cup coconut milk (unsweetened) 3 Tbsp sugar Icing: 3/4 cup powdered sugar dash salt 1/2 tsp coconut extract 2 Tbsp coconut milk (more or less) Garnish: 1/3 cup toasted coconut Instructions

In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Add eggs, sour cream, and coconut and vanilla extracts. Beat for 2-3 minutes. Add flour, baking powder, soda, and salt. Stir into creamed mixture. Add coconut and mix well. Pour into a well *greased and floured 12 cup Bundt pan Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Combine glaze ingredients in a small saucepan and heat just till sugar melts. Brush over the bottom of the cake while it is still in the pan. Invert cake onto a cooling rack, and brush remaining glaze over all sides of the cake. Cool completely. Whisk together icing ingredients till smooth, adding enough coconut milk till you get a consistency like heavy cream. Drizzle over the cake and sprinkle with toasted coconut. *(I use Bakers Joy instead.) 3.3.3070

Here are even more fabulous Bundt cake recipes from my blogging friends. So many that I want to try!

Pictured:

Cream of Coconut Bundt Cake

Applesauce Spice Cake from Real Mom Kitchen

Coconut Pecan Cheesecake Bundt Cake from Ashlee Marie

Pumpkin Cake with Caramel Glaze from Butter with a Side of Bread

Mama’s 7-Up Cake from Tried and Tasty

Cranberry Orange Bundt Cake with White Chocolate Glaze from Jamie Bakes It Up!

Chocolate Peanut Butter Bundt Cake from Like Mother Like Daughter

Not pictured:

Peppermint Fudge Bundt Cake from Jamie Cooks It Up!

Snickerdoodle Cake from Jamie Cooks It Up!

Chocolate Chocolate Chip Bundtlets from Real Mom Kitchen

Caramel Apple Bundt Cake from Real Mom Kitchen

Triple Berry Lemon Bundt Cake from Like Mother Like Daughter

Lime Bundt Cake from Like Mother Like Daughter