A Pure White Velvety Coconut Bundt Cake that is as Soft and Pleasant as its Sweet and Nutty Coconut Aroma and is Dairy Free!
I’ve been on a short hiatus from this corner… for a month or [shamefully] should I say, two months? Yikes! With every intent on creating a few healthy twists on classic desserts for the new year, as well as vibrant red and pink Valentine’s day treats, time sure got the best of me. So today, I bring to you a cake I’ve been anxiously wanting to show since Christmas, a snowflake-shaped, Coconut Bundt Cake!
It was either post now or wait till the end of this year. I couldn’t hold off any longer. And I hear some of you are waking up to a beautiful Winter wonderland of snow. I’m actually quite excited for you. I think you can give me a pass on the delay of this one, right?
This snowflake cake pan, hidden in the back of my cabinet for a few years, is truly a gem! I vaguely remember purchasing the pan when I lived in New York and with all of the transitions while settling into my Arizona home, I was finally ready to bring this beauty to the surface.
Creating the whitest cake possible seemed fitting for a snowflake. And what better way in making the arms of the flake fuzzy than with shredded coconut? Perfect for the wintry season!
This cake is dense yet has a soft and smooth, velvety crumb. Gentle on the coconut notes and not overpowering which makes each bite, very enjoyable. If you prefer a finer finish, go without the flakes or sprinkle coconut flakes liberally over the coconut glaze if you desire a more intense flavor. And for maximum flavor and texture, toast the shredded coconut for 5 to 8 minutes in a heated oven set at 325 degrees F. Note that toasting coconut will give a darker appearance.
If you’re feeling the winter blues, don’t fret. I promise I have a sweet surprise coming this week that’ll brighten your day and sparkle your taste buds. Hold on just a little longer. ;)
- 3 cups cake flour
- 2 cups granulated sugar
- 1 cup coconut milk
- 1 cup coconut oil, melted
- 3/4 cup flaked or shredded unsweetened coconut
- 4 egg whites
- 2 teaspoons baking powder
- 1 1/2 teaspoons clear vanilla extract
- 1 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons coconut milk
- 2 teaspoons clear vanilla extract
- 3 - 4 cups flaked or shredded unsweetened coconut (optional)
- Heat oven to 350 degrees F. Using a baking spray with flour, generously coat the bottom and sides of a 12-cup fluted tube cake pan; set aside.
- In a large bowl, combine all cake ingredients together until just combined. Pour batter into cake pan. Bake for 50 to 60 minutes or until a long toothpick inserted in center comes out clean.
- Allow cake to rest in pan for 15 minutes. Remove cake from pan to a cooling rack and allow to cool completely.
- Meanwhile, in a medium bowl, gently whisk together all glaze ingredients except the flaked or shredded unsweetened coconut.
- Place the coconut cake resting on the cooling rack, over a cookie pan. Slowly pour glaze over the top of the cake allowing excess glaze to drip into the cookie pan. Allow glaze to set; about 10 minutes before repeating a second layer using the glaze drippings.
- If desired, sprinkle flaked or shredded unsweetened coconut over the top and sides of cake before the second layer of glaze sets. Slice, serve and ENJOY!
Did you make this recipe? I'd love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.
Recipe Source: www.urbanbakes.com.
Did you make this recipe? I’d love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.
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