Rose Bundt Cake and Coconut Wedding Cake Recipe
<January 20, 2009 by admin
Filed under Cake Decorating Supplies, Wedding Cake Recipes
Looking for a simple and quick wedding cake alternative?
A simple and easy way to make a beautiful cake is to start with the Nordic Ware Rose Bundt Cake pan.
The Nordic Ware bundt cake pans are high quality and the cakes come out of the pans with ease (be sure to use Baker’s Joy spray to coat the pan).
As you can see from the finished cake, you won’t need to mess with decorator’s icing. A simple glaze would be just enough to sweeten the cake. Or, better yet, a dusting of powdered sugar would be beautiful.
Coconut Bundt Cake With Powdered-Sugar Glaze
Canned coconut milk is available in the Asian, Indian or Mexican foods aisle at the market. Be sure to get coconut milk (there are lots of different coconut products in cans).
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 cup butter, at room temp
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups unsweetened coconut milk, divided
- 2 cups flaked coconut
- 1 3/4 cups powdered sugar
- sweetened flaked coconut (to garnish)
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Beat in both eggs and extracts.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
recipe adapted from Epicurious.com