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.