Wednesday, April 18, 2012

Coconut Raspberry Bundt Cake


Can a cake be life changing?  I think so.  But then again, I'm a girl whose first love was cake.  Out of all the cakes I've tested and tasted, this one is at the top of my list.  You should also keep in mind that snagging a spot at the top of that list is not easy, but this cake hits all the right marks.
I think it's the coconut milk that makes this cake so damn good.  I guess it could also have something to do with the six eggs, but who's counting??  The unsweetened coconut milk combined with shredded coconut, and a splash of rum create nothing short of a crave worthy treat.  I also love to feed this cake to people who tell me they don't like coconut.  One bite and they quickly realize they've been seriously missing out!  To keep the sweetness of this cake balanced, I add a few cups of raspberries to the mix. That little bit of tartness is just what it needs, and they add a freshness to the cake that I love.  It doesn't hurt that they also add a pop of pink to the cake!  I feel like I should also give you a little warning about this cake.  The cake batter itself is so good, it will take an unbelievable amount of self control not to devour it.  I speak from experience here people...
This is also a no fuss cake when it comes to both baking and finishing it.  Whenever something comes up that I "need" a cake for quickly, this is where I turn.  I was contemplating making a glaze for it yesterday, but it really doesn't need it.  It's so flavorful that a little garnish goes a long way.  A quick dusting of powdered sugar, a few raspberries, and some toasted coconut finish it off beautifully.  I hope you try this one guys!

You can tell just by the crumb of this cake that it is packed with deliciousness!

Coconut Raspberry Bundt Cake
  • 8 ounce unsalted butter, room temp.
  • 2 & 1/2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla bean paste, you can also use vanilla extract
  • 1 Tablespoon malibu coconut rum 
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 8 ounces unsweetened coconut milk
  • 6 ounces sweetened coconut
  • 2 cups raspberries, you can use fresh or frozen
  1. Preheat oven to 350 degrees.  Butter & flour bundt pan.
  2. Cream butter and sugar till light and fluffy.
  3. Add eggs one at a time.
  4. Add vanilla and rum.
  5. Toss 2 tablespoons of the cake flour with raspberries and set aside.
  6. Alternate adding the remaining cake flour with coconut milk.
  7. Fold in sweetened coconut.
  8. Gently fold in raspberries.
  9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes until top gets a nice golden color, and a toothpick comes out clean.  Remember to rotate once halfway through. 
  10. Unmold cake while it is still kind of warm and allow to cool completely on cooling rack.






54 comments:

  1. WOW! This looks so good.

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  2. Anonymous4/18/2012

    I've got some coconut oil that i'm trying to work into my diet. Think I could sub in some of that for some of the butter?

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  3. Oh my, this looks wonderful! I love, love, love coocnut and the little addition is wonderful! Great combo. Now this would be a acake I would love!! Printing this, I'm requesting my HUsband (ha ha) makes this for my b-day in August! lol

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    1. Thanks Jen! I hope he makes it for you!

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  4. What a gorgeous cake! Love all the fresh raspberries!

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  5. Yum!! The cake looks fabulous!!

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  6. My oh My Meghan! This is seriously gorgeous. The cake and the pan it was baked in are must haves.

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  7. Wow Malibu and coconut milk, two items I reallly like!! Is this another Top 9er?

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  8. Oh my! This looks so delicious. I really enjoy coconut desserts. Great combination of flavors. Yummy!

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  9. Okay, this is must try not only because it looks absolutely delicious, but because this is one of your favorites?! I trust your instincts indeed!

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    1. Thanks Amy! It definitely is a must try, I was so sad when I gave away the last piece...

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  10. Sounds like a cake I need to make soon. Such a great flavor combination.

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  11. This bundt cake looks absolutely perfect - a beautiful presentation as well :D

    Cheers
    Choc Chip Uru

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  12. ooooooo. I love bundt cakes... I'm an old fashioned girl at heart :-D and I have a major addiction to coconut milk. SO this is a definite must try for me!

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  13. That's pretty dang high praise for a cake coming from you!

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  14. MMM!! Rum, coconut milk, raspberries yes please! This looks amazing and you're totally selling it! Drooling over here!

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  15. Perfect and absolutely gorgeous! Buzzed you!

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  16. Oh my....this looks so tasty. Hard to go wrong with both coconut and raspberry. Great post! :)

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  17. Thank you so much for this recipe. My husband loves rum and raspberries so I am sure he will appreciate to have a cake like this...!

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  18. Sounds AMAZING!! I can't wait to try it!

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  19. That is sooo gorgeous!!

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  20. That cakes looks beautiful, love that shaped bundt pattern too :)

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  21. Love this combo of flavors, Meaghan. Beautiful cake!

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    1. I realized as I hit publish that I spelled your name wrong, so sorry!!!

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  22. A cake can surely be life changing and this one looks like it was. LOVE the combination of coconut and raspberry. What a gorgeous bundt M! :)

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    1. I knew you would agree with me! Thanks so much :)

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  23. Hi sweets! Thanks for the sweet comment! Just so you know, raspberry and cake are 2 of my favorite things! I'm in heaven...Love love love!! Such a beautiful cake! xx

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    1. You're very welcome Katie! Thank you for stopping by & the sweet comment :)

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  24. Gorgeous as usual! Love the coconut and raspberry combo! The cake looks so moist and delicious!

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  25. What a pretty bundt cake!!! The flavors sound amazing!

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  26. That is so flippin' gorgeous! I love raspberries and coconut together.

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  27. Beautiful cake! I'm always fearful of bundt cakes for some reason.

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  28. I.Have.To.Make.This.NOW!!! What an incredible cake... I have been dreaming about it ever since I saw a pic of the batter on FB!! Unfortunately... I ended up marrying a man that hates coconut... (the food I LOVE MOST in the whole world!) I should have asked that question on our first date! Well - I have survived 10 years so far - but this cake is driving me crazy!! Can I make it in smaller pans and freeze? If so, what size would you recommend? (and baking times?) If not - maybe I will just make the whole thing and give away leftovers (if there are any)..

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    1. Haha, that would be a great first date question!! You can definitely make it in smaller pans & this cake freezes extremely well. If you want you can half this recipe to make a smaller cake. As for exact bake times, I'm not positive. I did bake one in a 6" bundt pan & that took 30 minutes. So happy you like it & I hope you enjoy it :)

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  29. Your cake sounds delicious! Raspberry and coconut...yum to the max! It is beautiful as well in bundt form :)!

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  30. Meghan...this cake is absolutely gorgeous! I absolutely adore coconut and need to start using it more in my baking. Especially in using coconut milk. I bet this tastes even more fabulous than it looks! I love bundt cakes so much, that I actually have an entire board on pinterest devoted to them. And this is going right on there! : )

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    1. Thanks so much Anne! I'l have to check out your board on pinterest!

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  31. This cake is beautiful! I bet it tastes just as good as it looks. Gorgeous!

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  32. Oh my goodness, this looks and sounds so so so good! Love the coconut milk!!

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  33. Wow, this looks fantastic! What beautiful food!

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  34. I am falling in love with this cake just looking at the gorgeous pictures:-) Beautiful! Hugs, Terra

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  35. Not sure how I missed this amazing bundt cake, but I am glad I found this now! Bundt cakes are by far my favorite and this one does look like a winner! Another delicious creation, keep them coming!

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  36. Question: which coconut milk is the recipe referring to? (canned thick/dense coconut milk or the carton/thin milk variety...)??? Thank you!!

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