You are here: Seasoned Cooking » All Issues » April 2005 Issue » This Article » Page 1
 
April 2005 Issue
Coconut Bundt Cake
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Good Looking Cooking

Provides information on cooking, an archive of recipes, cooking articles and links.

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.

Mike bistro

An Online Bistro several pages devoted to good food & drink. With a game room just for fun.

Farmer's Market Online

Buy, sell and barter farm-direct and home-direct for specialty foods, produce, crafts, books and more. Site includes news and resources for farmin...

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...
April seems like a month that promises so much. The signs of spring are out in full force and thoughts of even warmer weather to come beacons us to embrace all things tropical. So, this month, I'm offering a pretty bundt cake that combines the flavors of tangy lime and rich coconut. It's a simple cake that benefits from two blasts of coconut ... once from coconut milk and again from shredded coconut. The result is a delightfully moist cake that has a slightly tangy flavor that's carried by the easy lime glaze that's drizzled over it.

While this cake is best baked in a beautiful bundt pan, it can also be baked in a 9 x 13-inch baking pan. Simply check it for doneness after 40 minutes and leave it in the pan and drizzle the top of the cake with the glaze. However, if you are going to be entertaining, I'd highly recommend pulling out your bundt pan and some baking spray and letting this dessert be the showcase that it is!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Coconut Bundt Cake

  • 3 1/2 c. flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs
  • 1 1/2 c. light coconut milk
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 c. sugar
  • 1 c. butter -- at room temperature
  • 2 c. sweetened shredded coconut
  • 2 c. powdered sugar
  • 1/3 c. lime juice
Preheat the oven to 350 degrees and lightly spray a 12-cup bundt pan with cooking spray. (I like to use the kind that has flour in it for baking.)

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In another medium bowl, whisk together the eggs, coconut milk, vanilla extract and almond extract. Set aside.

Cream the sugar and the butter in a large bowl with a mixer on medium speed. Blend until the mixture is light and fluffy. Alternately add the flour mixture and the egg mixture, starting and ending with the dry ingredients.

Fold in the coconut and spoon the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, about 50 minutes. Cool the cake in the pan for about 10 minutes before removing it to a cooling rack.

To make the glaze, mix the powdered sugar and the lime juice until a thick glaze is formed. Drizzle the glaze over the cooled cake.

  • Yields: 10-12 servings
  • Preparation Time: about an hour
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.