Coconut Surprise Bundt Cake
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The bundt cake pan was created in the 1950s by Nordic Ware, and it gained popularity after a recipe for a ‘Tunnel of Fudge’ cake won the 1966 Pillsbury Bake-Off Contest.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Surprise Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
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Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth. Drizzle the glaze over the cooled cake.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.