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Coconut Bundt

Fluffy, light and melt in your mouth coconut cake that is filled with fresh coconut, desiccated coconut, coconut oil and shredded sweetened coconut. A tea party bundt recipe unlike any other.
Prep Time 15 mins
Cook Time 55 mins
Chill Time 1 hr
Course Breakfast, Dessert, Sweet tooth, Cake, tea time, Brunch, Celebration, High Tea
Cuisine American
Servings 8 people

Equipment

  • Planetary mixer
  • Electric hand beater
  • Large bowl
  • Medium bowl
  • Bundt tin
  • Brush

Ingredients
  

Cake

  • 260 gm Flour
  • 30 gm Desiccated coconut
  • 100 gm Fresh coconut grated
  • 30 gm Shredded sweetened coconut
  • 10 gm Baking powder
  • 8 gm Baking soda
  • 4 gm Salt
  • 140 gm Butter soft
  • 30 gm Virgin coconut oil solid
  • 300 gm Castor sugar
  • 5 Egg whites
  • 120 gm Yogurt
  • 15 gm Vanilla
  • 240 ml Coconut oil

Coconut Buttercream

  • 50 gm Butter soft
  • 30 gm Virgin coconut oil solid
  • 250 gm Icing sugar
  • 5 ml Coconut milk
  • 5 ml Vanilla
  • Pinch of salt

Garnish

  • Shredded sweetened coconut

Instructions
 

  • Preheat your oven to 180℃.
  • In a bowl add the flour, desiccated coconut, fresh coconut, shredded coconut, baking powder, baking soda and salt. Stir to evenly distribute.
  • In a planetary mixer with the paddle attachment add the butter and virgin coconut oil. Beat for 4 mins on medium until pale in color. You can do this with an electric beater or with a whisk by hand.
  • Add the sugar and beat again for another 4 mins. Scrape down the sides if needed.
  • Add the yogurt and beat until smooth. 2 mins should be enough. Add the vanilla and beat again.
  • Add the egg whites in 3 parts and beat again until well incorporated. It might look curdled or split. That is fine.
  • Add the dry ingredients in 3 parts alternating with the coconut milk and mix on low.
  • Once all the ingredients have been added, scrape down the sides and give it one last mix on medium for a minute.
  • Grease your bundt tin well with butter and then desiccated coconut or regular flour. This will ensure the cake doesn’t stick to the tin once baked. Add the batter in your tin and bake for 50-55 mins. This might bake faster or slower depending on your oven hence you know when the cake is done if it is risen, might have some cracks on the surface, a tooth pick inserted into the cake comes out clean or with moist coconut bits, it will be golden brown on the top and if you press it lightly with your finger it should spring back.
  • Leave to cool for 15-20 mins before removing from the tin and let it cool completely before icing.
  • To make the icing beat all the ingredients except for the coconut milk in a bowl until smooth, light and fluffy. I like using my electric hand mixer for this. Add the coconut milk to loosen the texture a bit however this is based on you and how you want to decorate your cake.
  • Once the cake is cooled, dollop the icing on top of the bundt and sprinkle with shredded sweetened coconut. Slice, serve and enjoy.

Notes

  • All ingredients must be at room temperature.
  • You can use 3 whole eggs instead of 5 egg whites but this will change the color of the cake.
  • Don’t over beat the batter once all the ingredients have been added.
  • Brush your bundt with softened butter well, make sure to get each nook and corner to ensure the cake doesn’t stick to the tin once baked.
  • If the buttercream is too thin and runny add more icing sugar and beat well.
  • Make sure to chill it a little as if you kitchen is hot the icing will melt.
  • How do you know if the cake is done? If it is risen, might have some cracks on the surface, a tooth pick inserted into the cake comes out clean or with moist coconut bits, it will be golden brown on the top and if you press it lightly with your finger it should spring back.