A Hint of Summer

I love baking decadent bundt cakes in my silicone baking pan. Prior to that, I had to hand grease and flour my bundt pan only to cross my fingers and hope that it would release without leaving some portion of my cake stuck inside the pan. Since getting my silicone bundt pan, though, I've had a 100% success rate. That's right, they all released perfectly. I cannot sing the praises of such a pan enough. And when this is what's sitting on your serving plate, there's a lot to smile about:

Now, if you don't happen to have a silicone bundt pan, you can do what I've done in the past and hand grease and flour your bundt pan and hope for the best. You might also want to add a silicone bundt pan to your wish list. Seriously, there's so much joy in making such a beautiful cake and knowing it's all going to be okay.

Now, the flavor combination in this particular cake makes me think of summer. Coconut and citrus is a grand combination and you can serve slices (make 'em thin, this is a rich cake) with a little sliced fruit, a simple lemon glaze (think powdered sugar and lemon juice), ice cream, or your favorite spiked whipped cream (might I suggest adding a little coconut rum?). It also pairs very nicely with a cup of coffee. This simple cake that's both beautiful and a bit like a decadent pound cake is sure to become a go-to recipe for you, especially if you happen to have a silicone bundt pan. Okay, I'll stop now … I think you got my point.

Citrus Coconut Bundt Cake

  • 3 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. butter, softened
  • 1 1/2 c. granulated sugar
  • 4 eggs
  • 3/4 c. half & half
  • 4 tsp. grated orange peel
  • 1/4 c. lemon juice
  • 1 c. flaked coconut

Preheat the oven to 350°F. Generously grease 12-cup fluted tube cake pan with cooking spray.

In a medium bowl, mix the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed for 2 minutes. Add the eggs, one at a time, beating after each addition. On low speed, alternately add the flour mixture, about one-third at a time, and the half & half, about half at a time, beating just until blended. Add the grated orange peel and lemon juice; beat just until blended. Stir in the coconut. Spoon the mixture evenly into the prepared pan.

Bake the cake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for 15 minutes. Remove the cake from the pan to a cooling rack. Cool completely, about 1 hour. Store any unused cake wrapped tightly with plastic wrap and use within 5 days.

  • Yields: 12 servings
  • Preparation Time: 90 minutes, plus cooling time