Monday, July 14, 2014

Coconut Bundt Cake by Rachel

Summer is here!  Hooray!!

One of my favorite types of desserts for the summer is anything with coconut.  I recently bought a brand-spanking-new bundt pan and I was so eager to test it out.  So I combined my love for coconut desserts with the bundt cake pan and decided to make a coconut bundt!  It was delicious.

The recipe is a little more complicated and requires ingredients to be combined in separate bowls, but I promise you that the result is a fluffy and moist coconut cake that is a real crowd-pleaser!

Bowl 1:
1 1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt

Bowl Two
1 stick of unsalted butter, softened
3/4 cup sugar
1 egg, room temperature
1 can of un sweetened coconut milk
1 cup sweetened shredded coconut
1 tsp vanilla extract

Bowl 3:
2 egg whites
1/4 cup sugar
1/8 tsp cream of tartar

Toasted coconut topping:
1/2 cup of sweetened coconut
1/2 cup powdered sugar
1 tbsp water