What makes bundt cake different?

u003cbr/u003eThe primary difference between a bundt cake and other cakes is the shape. Bundt cakes are baked in a donut-shaped pan with a hole in the center. There are u003ca href=u0022https://zulily.gfpv.net/e4QbjQu0022 rel=u0022nofollowu0022u003ehundreds of different bundt pansu003c/au003e with patterns on the outside, but all of them have the signature hole. The recipe varieties are endless and unlimited.

How do you keep this Bundt Cake moist?

u003cbr/u003eSince shredded coconut is a very dry ingredient, you’ll need to take a few extra steps to ensure that your finished coconut bundt cake is moist. Adding sour cream and making this a 'sour cream coconut cake' always helps, but you can also soak your shredded coconut in water or coconut milk before adding it to your batter.

What type of coconut is best for coconut cake? u003cstrongu003eShould I use unsweetened or sweetened coconut?u003c/strongu003eu003cbr/u003e

This is completely up to you! I find the flavor of sweetened coconut to be stronger than unsweetened, but either variety will work in this recipe.

u003cstrongu003eWhat is coconut sugar?u003c/strongu003eu003cbr/u003e

Coconut sugar is a golden-hued granulated sugar made completely from coconut palm sap. This natural sweetener is less refined than white sugar, making it easier for your body to process. Plus, it has a pleasant coconut flavor!

The Best One Bowl Coconut Bundt Cake

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5 from 2 reviews

One Bowl Coconut Bundt Cake

Recipe by Rose Atwater

This moist and sweet coconut bundt cake is an easy-to-make, one-bowl dessert that is packed with fun tropical flavor. Every bite of this light and delicious cake is bursting with rich flavors of shredded coconut and coconut sugar!

Total Time1 hour
Yield14 1x

Ingredients

Units Scale

Cake Ingredients:

1/2 cup salted butter, softened
3/4 cup white granulated sugar
3/4 cup coconut sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
1/4 cup whole milk
1 tsp baking soda
1 tsp baking powder
3 cups white flour
1 cup shredded coconut + a little extra for garnishing

Simple Glaze Ingredients:

1 cup powdered sugar
2 tablespoons unsweetened coconut milk
1/2 teaspoon coconut extract

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Instructions

Preheat the oven to 350°F and coat a 10-inch Bundt pan in butter and flour. This will help prevent the cake from sticking to the pan.
In a large bowl, use an electric mixer or stand mixer to cream the butter and sugars until a wet, crumbly mixture forms. This mixture should resemble wet sand.
Add the eggs, vanilla, sour cream, and milk and mix again until homogenous and smooth.
Add the baking soda, baking powder, flour, and shredded coconut and slowly use your electric mixer or stand mixer to incorporate the dry ingredients into the wet ingredients. Continue mixing the batter until no dry clumps of flour remain and the shredded coconut is evenly distributed throughout the mixture.
Pour the cake batter into the Bundt pan and bake for 45 minutes, or until a toothpick can be cleanly removed.
Allow the cake to cool for about 10 minutes before removing. While the cake is cooling, make the glaze and toast some shredded coconut in a pan on the stovetop until golden brown.
For the glaze, whisk together the coconut milk, coconut extract, and confectioner’s sugar until smooth. To get the desired consistency, add more sugar as needed to thicken the glaze or more milk if you want a thinner glaze.
Remove the cake from the pan, top with the and toasted coconut, serve, and enjoy!

Equipment

Baking Sheet

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Bosch Mixer

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Mixing Bowls

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Notes

If If you do not have coconut sugar, you can just use 1 ½ cups of granulated sugar instead. The coconut sugar serves to make the recipe slightly healthier and aid an extra blast of coconut flavor.

Prep Time: 15
Cook Time: 45
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://rosebakes.com/the-best-one-bowl-coconut-bundt-cake-recipe/