Sunday, December 14, 2008

Cuckoo for Coconut

My friend Lisa sent along this recipe for a coconut bundt cake just in time! I had a holiday champagne and dessert party to attend, and thought that the recipe would lend itself nicely to a festive holiday dish. So I tweaked it a little and made individual mini-bundt cakes, and added coconut and powdered sugar to the top to resemble snowflakes. Adorable - and a big hit at the party!

Coconut Bundt Cake
Contributed by Lisa Payne

Blend together:
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons Coconut flavoring
Add to the above:
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup walnuts (optional)
Grease and flower a bundt pan; pour mix into the pan. Bake at 350 degrees for approximately 1 hour and 15 minutes, or until a toothpick comes away cleanly from the center (check the cake after an hour since oven temperatures will vary).

Coconut Sauce
  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
In a sauce pan bring the ingredients to a boil. Boil for 3 minutes; remove from heat and add 1 teaspoon coconut flavoring. Pour over the cake that you have removed from the bundt pan; let stand 4 hours.

(For my variation, sprinkle the top of the cake with coconut immediately after soaking with the sauce - it will help the coconut adhere. Lightly dust with powdered sugar.)


  1. What did you use to make the mini bundts? I don't have a bundt pan, so could I use a mini muffin pan?

  2. Certainly! mini muffin pans would work great too. Or you could borrow my mini bundt pan ... like I'll ever use it again....