Small Coconut Bundt Cake (6 cup)

 I do love a nice coconut cake and, having just bought a small bundt pan, I thought it was time I had one.  My new bundt pan holds 6 cups of batter, so my cake needed to be small.  However, the recipe is easy to scale up.  For instance, doubling all the ingredients will make a 10 or 12 cup bundt cake, but the baking time would need to be increased too, by about 15 minutes.  You can also use the recipe for an 8 or 9 inch cake in a normal cake pan. It would just not be as tall.  But making two such cakes(by doubling the recipe) would give two layers that can be sandwiched together with a creamy filling to make a lovely dessert.  

The recipe is very simple and takes hardly any time at all.  Once all the ingredients are assembled they are quickly mixed while the oven preheats.  Then 40 minutes, or so, later the cake is ready to be cooled, iced and eaten.

My cake turned out very good indeed, with. a lovely texture and flavour and the addition of a lemon drizzle icing on the top gave an extra tangy flavour too.

Another cake, that doesn’t need a bundt tin, is Moist Coconut Pound Loaf Cake.

Small Coconut Bundt Cake

Small Coconut Bundt Cake – Video

Ingredients:

  • 4 medium eggs(large in USA)
  • 150g(2 1/2 cups) desiccated coconut
  • 200g(1 cup) caster sugar
  • 250g(1 2/3 cup, based on scooping packed flour into 250ml cup) cake flour. or plain flour
  • 150g(1/2 cup + 2 tbsp) coconut milk(cows milk would be fine too)
  • 16g(4 tsp) baking powder
  • zest from one lemon(optional)
  • 75g icing sugar
  • 2 tbsp lemon juice
Method:
  1. Grease and flour a 6 cup bundt pan.
  2. Preheat the oven to 180C/350F.
  3. Mix the flour and baking powder together
  4. Place and eggs and sugar into a large bowl and whisk until pale and fluffy, I used my hand mixer.
  5. Add the coconut milk and whisk again.
  6. Next add the desiccated coconut, a little at a time, and whisk again.
  7. Then add the lemon zest and whisk again.
  8. Add the flour and baking powder, a little at a time, and slowly mix together.
  9. Pour the batter into the prepared pan and level off.
  10. Bake in the oven for 40 to 45 minutes, until the cake has risen and is springy to the touch and a skewer poked into the centre comes out clean.
  11. Remove the cake from the pan and place on a wire rack to cool completely.
  12. In a bowl place the icing sugar and 2 teaspoons of lemon juice, then mix into a thick paste.
  13. Add more lemon juice, a little at a time, mixing again, until you have an icing of a thick consistency which will run down the side of the cake, when spooned on the top.
  14. Spoon the icing on the top and allow to trickle down, then leave the cake for about 30 minutes before slicing.
 
Notes: 1 Double the recipe for a 10 – 12 cup bundt pan.
            2 Use an 8 or 9 inch sandwich tin for an alternative version of this cake. 

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