My son surprised me with this 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.
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.
THE DELICATE REAL FOOD INGREDIENTS
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.
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.
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.
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.
ENJOY EATING YOUR CAKE!
HAVE A BLESSED EASTER!
Prep Time: 20 Minutes Cook Time: 40 Minutes Yield: 12 Servings Ingredients Preparation
Creamy Coconut Stained Glass Bundt Cake
DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com
Prep Time: 20 Minutes Cook Time: 40 Minutes Yield: 12 Servings