I love coconut! In curry or cake – the versatile coconut can take various forms to add an explosion of taste in an otherwise dull dish. So the decision to make a coconut bundt for tropical march – our theme for this month’s bundtamonth – was an easy one.
I used one of Dorie Greenspan’s reliable recipes – a simple coconut tea cake making only one tiny change of adding more rum. Yes, I couldn’t hold back. And as we all know, there’s no such thing as too much rum in a cake.
Coconut milk, rum and toasted coconut in a buttery batter, quite the perfect tea time treat. Unless you’re having that cuppa in the morning. Then perhaps go a little easy on the rum.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup unsweetened coconut milk (stir well before measuring)
- ½ stick (4 tablespoons) unsalted butter cut into 4 pieces
- 4 large eggs at room temperature
- 2 cups sugar
- ½ teaspoon vanilla extract
- 4 tablespoons dark rum
- ¾ cup unsweetened toasted coconut
- Preheat oven to 350 degrees F. Butter a 10 to 12 cup bundt pan.
- Sift together flour, baking powder, and salt together.
- Put the coconut milk into a small saucepan with the pieces of butter. Heat until the butter is melted. Remove from heat but keep warm.
- Fit mixer with whisk attachment. Beat the eggs and sugar at medium high speed, about three minutes until pale and thick. Beat in vanilla and rum. Reduce speed to low, and add the dry ingredients, mixing just until blended.
- With mixer on low, add coconut. Then add the warm coconut cream and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, to ensure all ingredients are evenly incorporated. Pour the batter into the pan and give the pan a few back and forth shakes to even the batter.
- Bake for 60 to 65 minutes or until cake is golden brown and an inserted cake tester comes out clean. Transfer to a rack and cool 10 minutes before unmolding and letting it completely cool to room temp.
Don’t miss out on all the tropical bundts our bakersBananas Foster Bundt by Anita from Hungry Couple Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic Coconut and Rum Tea Cake by Anuradha from Baker Street Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess Coconut Bundt Cake by Holly from A Baker’s House Coconut Lime Bundt Cake by Kate from Food Babbles Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks Hummingbird Bundt Cake by Jennie from The Messy Baker Blog Lime Glazed Bundt Cake by Carrie from Poet In The Pantry Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom Pina Colada Bundt Cake by Renee from Magnolia Days Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life White Chocolate Guava Cake by Kim from Ninja Baking Here’s how you can be a part of Bundt-a-Month: – Simple rule: Use any tropical fruit – and bake us a Bundt for March – Post it before March 31, 2013. – Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt) – Add your entry to the Linky tool below – Link back to Lora and Anuradha’s announcement posts.