Coconut Bundt Cake

Estee Kafra Estee Kafra
Leave a review

There is story to this cake. I was shopping in an upscale food shop (I always love to see what unique products I will find there) when I chanced upon a piña colada syrup. I love the flavor of piña colada, and I haven’t been able to find a syrup with kosher certification for some time now. Well, of course I brought it home, and this cake was born a few weeks later. I know coconut-flavored sweets can be a topic of hot debate with very strong opinions about either loving or hating the flavor of coconut. I have to say I am a very strong pro-coconut advocate, so this cake is one of my favorites.

2h 12
Medium Pescatarian Vegetarian Dairy Freezer-Friendly

Contains: Gluten, Wheat, Dairy, Egg

Directions

Prepare the Coconut Bundt Cake

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 10- or 12-cup Bundt cake pan with baking spray.

  2. Whisk together the flour, baking powder and salt in a small bowl.

  3. Cream together the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment or electric beaters. Add the oil and beat for five minutes or until the color lightens.

  4. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and coconut extracts. Beat in the orange juice until combined. Slowly beat in the dry ingredients until the mixture is smooth. Add the coconut flakes and mix just until combined.

  5. Pour the batter into the prepared pan. Bake in the center of the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for five minutes. Then invert the cake onto a separate rack; remove the pan. Let cool completely.

Prepare the Tropical Glaze

  1. Whisk together the sugar, syrup and hot water in a bowl, just until smooth.

  2. Once the cake has cooled, ladle the glaze over the cake. Top with additional flaked coconut, if desired. Let the glaze set before serving.

Notes:
Freeze the cooled cake for up to 3 months. Thaw in its wrapping at room temperature. For the freshest appearance, prepare and drizzle the tropical glaze after thawing, then garnish with additional coconut if desired.

Suggested Recipes

Explore

bundt cakes cakes coconut counter cake dairy desserts Estee Kafra freezer-friendly icing sugar milchige powdered sugar tropical flavors
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Deborah Dyckman •

are the amounts of margarine and oil for this recipe, correct? The cake didn’t come out right for me and was bubbling in the oven as if it had too much oil. I was wondering if one cup of margarine and one cup of oil is a mistake