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!
Ingredients
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
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