Creamy Coconut Stained Glass Bundt Cake

My son surprised me with this artful Nordic Ware Stained Glass Bundt Cake Pan as a gift for my birthday this month. With the help of his father, he chose this very special gift and I will treasure it forever.

Coconut Bundt Cake

I have to say, cake is one of my favorite foods and rather than deprive myself I like to modify traditional recipes so they are a little more healthy. I use 100% whole wheat flour and much less sugar and butter, so I don’t feel nearly as bad enjoying some scrumptious cake once in a while. And coconut has a ton of health benefits.

This coconut cake is slightly sweet and creamy with a smooth coconut flavor and is the perfect cake to be dressed up by this gorgeous pan. All it needs is a dusting of powdered sugar. It is just right for a special occasion or for holidays and your family and friends will be amazed.

Coconut Bundt Cake

THE DELICATE REAL FOOD INGREDIENTS

Coconut Bundt Cake

Generously butter or oil your Bundt pan. In a Batter Bowl or regular bowl, add the butter and sugar and cream together with a hand or stand mixer, until light and fluffy. Add the eggs one at a time and mix until each one is combined. Add the vanilla and almond extract and blend.

NOTE: Organic Cane Sugar is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.

Coconut Bundt Cake

In another bowl, whisk together the flour, baking powder, baking soda and salt. I’m so happy that whisking is the new sifting!

First, add about a third of the coconut milk to the butter and sugar mixture. Next, add the rest of the dry and wet ingredients alternating in thirds, ending with the last of the flour and blend just until combined. Fold in the cup of shredded coconut.

Coconut Bundt Cake

Pour the batter into the Bundt pan and spread it around evenly. Bake until the top is golden brown and a cake tester comes out clean.

Remove the beautiful cake from the oven and cool it in the pan for a few minutes. Then remove it to a plate or rack. Once the cake is cooled, dust the top with powdered sugar and serve. It looks just like snow falling.

Coconut Bundt Cake

Serve either plain, which is wonderful, or with whipped coconut cream or whipped heavy cream. I absolutely love whipped coconut cream! I use Whole Foods 365 coconut milk because the amount of cream in this brand is substantial and it whips up well.

Coconut Bundt Cake

ENJOY EATING YOUR CAKE!

Coconut Bundt Cake

HAVE A BLESSED EASTER!

Creamy Coconut Stained Glass Bundt Cake

Prep Time: 20 Minutes     Cook Time: 40 Minutes     Yield: 12 Servings

Coconut Bundt Cake

Ingredients

  • 1/2 Cup Unsalted Butter, Room Temperature
  • 1/4 Cup Virgin Coconut Oil, Room Temperature
  • 1 Cup Organic Cane Sugar (Or Granulated Sugar)
  • 3 Large Eggs, Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 Cup Coconut Milk (I use Whole Foods 365 Brand in a Can, Not in a Box)
  • 2 1/2 Cups Whole Wheat Pastry Flour (100% Whole Grain)
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
  • 1 Cup Unsweetened Coconut (I Prefer Medium Shred)
  • Powdered Sugar for Dusting

Preparation 

  1. Pre-heat your oven to 350 degrees. Then, generously butter or oil a 9 cup Bundt pan.
  2. In a 2 Quart Batter Bowl (or regular bowl), add the butter and sugar and cream together with a hand or stand mixer for about 3 minutes, until light and fluffy.
  3. Add the eggs one at a time and mix until each one is combined.
  4. Add the vanilla and almond extract and blend.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  6. Add about a third of the coconut milk to the butter and sugar mixture. Blend.
  7. Add about a third of the flour mix and combine. Add some more coconut milk and combine. Add more flour and combine, then the rest of the coconut milk, ending with the rest of the flour and blend just until combined.
  8. Fold in the cup of shredded coconut.
  9. Pour the batter into the prepared Bundt pan and spread it around evenly.
  10. Bake for 40 to 45 minutes, until the top is golden brown and a tester inserted into the cake comes out clean.
  11. Remove from the oven and cool cake in the pan for about 10 minutes. Then remove to a plate or rack.
  12. Once the cake is cooled, dust the top with powdered sugar and serve.
  13. Serve either plain or with whipped coconut milk/cream or whipped heavy cream.

DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com

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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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