I admit, I love baking. I try to deny it. I try to convince myself that I love cooking as much as baking, but it’s simply not true. I look for opportunities to bake. This coconut bundt cake was made for New Year’s Eve meeting. We had a lot of food we could take, but I really craved a simple, yet delicious cake.
And one more confession – I love bare cakes, no icing. I know sometimes it’s delicious, but I feel better when I take a second slice with no icing. There is less guilt and to be fair most of cakes is delicious on it’s own, so why to make everything more complicated with yet another layer. Of course if you love icing, or you like pretty cakes just cover it either with simple or white chocolate icing.
Coconut bundt cake
- 320g plain flour
- 2 tsp baking powder
- 125g shredded coconut
- 260g caster sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract or 1/2 tsp vanilla paste
- 5 eggs, room temperature
- 1 cup coconut milk
- zest from 1 lemon
Preheat the oven to 160°C/140°C fan.
Sift flour and baking powder and mix it with shredded coconut.
Mix sugar, oil and vanilla extract together until smooth.
Add one egg at a time and mix until fully incorporate before adding the next egg. Repeat until you run out of eggs.
Add 1/3 of flour mixture and mix until well combined.
Mix in half of coconut milk.
Mix in another 1/3 of flour mix until well incorporated, then add coconut milk and the rest of the flour. You should get smooth batter.
Stir in lemon zest.
Pour the mixture into a greased Bundt pan and bake for around 80 minutes or until a toothpick inserted in it comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.