Thursday, July 17, 2014

that cake has a hole in it...

My lovely Father-in-law, Mark, had his birthday the day after Father's Day and I know he loves coconut, so I thought it was a good time to try out this recipe. 

Remember when I talked about getting this cookbook and was anxious to try something from it? Well I followed the recipe exactly and it is one of the most moist, soft cakes I've ever had. That's saying a lot, especially since it came out of a Bundt pan, because those cakes tend to be a bit firmer. 

Mark told me that when he opened the box to this cake, it was one of the best smells he'd ever smelled. It's a nice coconut/vanilla aroma that wafts up gently and immediately gets you excited for tasting this beauty. And with sweetened shredded coconut and coconut milk in the ingredient list, it's no surprise that this cake is for coconut lovers.

Coconut Bundt Cake with Coconut Glaze
Recipe from One Bowl Baking, by Yvonne Ruperti
Serves 12-18

Recipe Notes-
- This is a very subtle coconut flavor, so if you want more than add a teaspoon of coconut extract.
- This cake is very soft and moist- I made the mistake of taking it out of the pan too early, so it broke a bit. I think if I’d left it in the pan for the full 30 minutes (as directed) it wouldn’t have broke. At least the glaze helped cover the rough spots and hold it together better. 

For the cake:
20 Tbs. unsalted butter, softened
1 ¾ cups plus 2 Tbs. granulated sugar
¾ tsp. salt
3 large eggs, room temperature
1 ¼ cups coconut milk
1 cup shredded sweetened coconut
1 Tbs. vanilla extract
2 ½ cups cake flour
2 ¼ tsp. baking powder

For the glaze:
1 cup confectioner’s sugar, sifted
2 Tbs. coconut milk (full-fat)
1/3 cup shredded sweetened coconut

For the cake:
1. Preheat the oven to 350° F and butter and flour a Bundt pan (12-cup).
2. In a large bowl (or stand mixer) whisk the butter, sugar and salt until creamy. Whisk in the eggs, one at a time. Then whisk in the coconut milk, shredded coconut and vanilla.
3. Add the flour and baking powder to the bowl, and then stir until just combined.
4. Spoon the batter into the pan and bake until golden and firm, or until a toothpick comes out clean, about 40-50 minutes.
5. Set the pan on a wire rack to cool for 30 minutes, and then remove the cake from the pan to cool completely before glazing.

For the glaze:
6. Stir the sifted confectioner’s sugar and coconut milk in a bowl until smooth. Spoon the glaze over the cooled cake and let the glaze drip down the sides. Sprinkle with coconut on top.


  1. Without hyperbole or exaggeration, this was THE most delicious cake. I never thought anything could be better than chocolate cake - what a treat to discover this. My only regret is that it was totally gone in less than a day!

    1. Oh Mark you're so sweet and I'm just happy that you loved it!