The classic Southern coconut layer cake is simply and easily presented as a family-style Bundt cake.
Coconut Bundt Cake
By Sue Lau | Palatable Pastime
It’s #BundtBakers time again and this month I am hosting. And since being captain of this little excursion, I thought it would be delicious to have some Southern Bundt cakes.
I’ve been asked what Southern Bundts are- and while most of those kind of cakes are usually done on triple layers, or alternatively, in a sheet pan, Bundts can be the best choice for a busy family.
Typical Southern cakes include Lane Cake, Hummingbird Cake, Lady Baltimore Cake, Red Velvet Cake, Mississippi Mud Cake, Dr. Pepper Cake, and the list goes on. I decided to do a version of a Coconut Cake, since I’ve been a fan of this kind of cake since I was a kid. Except mostly, Mom would buy one from the freezer section for her #DessertDayOff. And while I like baking from scratch, I can’t blame her. We all deserve a little day off from the oven now and then, right? I mean, I have some French cannelés in there freezing cold, just calling my name.
What’s your favorite Southern cake, or any cake, for that matter? Dear Gawd, in my case it must be double chocolate. That’s the first cake I ever baked. Could. Not. Wait. To frost it so it ran off the cake, but hey, it was delicious anyway. And I was only ten years old.
Never fault a child for cooking, however yucky it turns out. Their skills will polish over time, and these are valuable skills.
But I hope you enjoy this one- it certainly disappeared in record time.
Join me tomorrow as my culinary journey moves on into different waters: Fish Friday Foodies is here and I am hosting that one as well (it seems to be the week for that!) The topic is on Seafood Sandwiches. I’ve got a Crispy Honey Sesame Shrimp Burger for ya’, and as for my blogging friends? You’ll just have to wait and see what they will surprise you with. #MyLipsAreSealed.
And from there the calendar is pretty much booked solid through the end of the month so check back in every now and again so you don’t miss anything.
- 1 cup unsalted butter, at room temperature
- 1-3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
- 3 large eggs, at room temperature
- 14 fluid ounces unsweetened coconut milk
- 1/4 cup buttermilk powder
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- 1/2 cup butter, at room temperature
- 1-1/2 cups sifted confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1-1.5 tablespoons milk, as needed
- 3 cups sweetened flaked coconut
- Preheat oven to 350°F.
- Spray a 10-cup Bundt pan with baker’s release spray.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the extracts and the eggs (one egg at a time).
- Slowly stream in the coconut milk with the mixer running.
- Add buttermilk powder, baking powder, salt and flour, running until the batter is smooth.
- Pour batter into the prepared cake pan and smooth the top.
- Bake 55-60 minutes or until a toothpick tests clean.
- Cool in the pan 15 minutes then turn out and finish cooling the cake on a wire rack.
- When the cake is cool, stir together the butter, sifted confectioner’s sugar, extracts, and enough milk to make a smooth and creamy frosting.
- Spread over the cake to provide a sticky base for the coconut to cling to.
- Sprinkle coconut over cake, pressing down lightly.
- Toast some of the excess coconut to sprinkle over all, if desired.
From the kitchen of palatablepastime.com
Southern Bundt Cakes
Come see what we have baked up for you this month!
- Bourbon Praline Bundt Cake from The Sweet Sensations
- Bundt Cake Hummingbird from Merce`s Cake
- Buttermilk Bundt Cake with Caramel Icing from Sneha’s Recipe
- Coconut Bundt Cake from Palatable Pastime
- Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
- Hot Milk Cake from Cookaholic Wife
- Kentucky Butter Bundt Cake from All That’s Left are The Crumbs
- Key Lime Bundt Cake from I Love Bundt Cakes
- Lemon Drizzle Pound Cake from Food Lust People Love
- Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
- Peanut Butter Bundt Cake from Tartacadabra
- Sweet Potato Bourbon Bundt Cake from Patty’s Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about Bundt Bakers, can be found on our home page.
This one has my name on it. Gorgeous!
I love coconut cake too and have never made one….That will soon be rectified.
Look at all of that luscious coconut! This was a fun theme Sue and thanks so much for hosting.
Coconut cake is one of my absolute favorites! And also my husband’s, so I was very tempted to make one. I am glad I didn’t because your recipe looks amazing, Sue, already saved it and making it this weekend 😉 Thanks for hosting (again), it was a real pleasure participating again with this wonderful group of bakers and this absolutely great theme of Southern cakes (loved reading about it and to have a look at all the southern cake names you published!!) Xx from Spain
Wowww, Sue!!! It looks gorgeous!!! I have never tried coconut cake but I’m sure I would like it!!! Thank you very much for hosting such a beautiful and original theme. XOXO
What can I use as a substitute for buttermilk powder?
Powdered dry milk is acceptable but not quite as good.