Best Coconut Easter Bundt Cake
I am absolutely delightful about the stunning wonder that is the Best Coconut Easter Bundt Cake!
With each bite, you are transported to tropical paradise as the delicate notes of coconut dance on your taste buds, leaving behind an intoxicatingly sweet aftertaste that lingers.
Looking to make a delicious Easter cake without the hassle of yeast or butter?
Look no further! My simple recipe will guide you through the process step by step, making it easy for you to prepare a mouthwatering treat for your loved ones.
This butter-free cake, made with vegetable oil, milk, and a touch of the sour cream icing, is sure to impress.
This lush and tasty Easter cake is not only simple to make, but it also stays fresh for a long time.
You can easily whip them up in your own kitchen without any trouble.
No need to worry about making or rising the dough multiple times.
Just mix all the ingredients together, pour the dough into the pan, and let the oven work its magic.
If you’re feeling adventurous, you can even add some nuts, raisins, or other dried fruits to the dough for an extra burst of flavor.
Don’t have yeast, eggs, or butter on hand?
No problem! This wonderful yeast-free cake can be made with just vegetable oil.
The impeccable texture of this cake is beyond compare – slightly dense yet irresistibly light at the same time.
Simply mix all the ingredients in a minute, pour the dough into the pan, and let it bake to a beautiful golden brown.
Once it’s out of the oven, all that’s left to do is drizzle it with an icing and decorate with colorful sprinkles.
The secret to the Best Coconut Easter Bundt Cake recipe lies in the icing with sour cream.
Not only does it create a smooth and white icing, but it also dries without sticking or cracking.
Just mix half a cup of powdered sugar with two tablespoons of sour cream, and you’re ready to ice the cake.
Just make sure to sprinkle the icing with colorful sprinkles before it dries for that extra touch of sweetness.
Feel free to experiment with all five options for wonderful icing for your Easter cakes!
So why wait? Treat your loved ones to these tasty Easter cake and make this holiday season even more special.
Best Coconut Easter Bundt Cake
Ingredients:
- Flour – 1 cup (160 g)
- Corn starch – 3 tbsp. (24 g)
- Baking powder – 1 tsp. (5 g)
- Salt – 1/3 tsp. (2 g)
- Sugar – 3/4 cup (150 g)
- Vegetable oil – 1/3 cup (83 g)
- Milk – 2/5 cup (150 g)
- Coconut shreds – 1/2 cup (33 g)
- Coarsely chopped walnuts – 1/4 cup (30 g)
for the icing
- Powdered sugar – 1/2 cup (100 g)
- Sour cream – 2 tbsp. (30 g)
- Pink food coloring – 1 sachet (5 g)
additionally
- Colorful sprinkles
- Chocolate eggs
- Fondant flowers
Cooking steps:
- Add flour, cornstarch, baking powder and salt to a medium bowl and stir to combine.
- Pour sugar into a large bowl, pour in half the milk, add part of the flour mixture, then pour in the remaining milk. Add the remaining flour mixture, pour in the vegetable oil, mix with a mixer at low speed until smooth. Add coconut shreds and walnuts, mix thoroughly.
- Place the dough in a 20cm pre-greased and floured round bundt tin. Level the top with a spatula.
- Bake the cake in an oven preheated to 180⁰C (350⁰F) for 45-50 minutes. Leave the finished cake in the tin for 10 minutes. Remove from the tin and let cool completely on a wire rack.
Icing
- Pour powdered sugar and food coloring into a small bowl, add milk, mix thoroughly until smooth.
- Apply the icing to the finished cakes. Sprinkle with colorful sprinkles, decorate with some fondant flowers and chocolate eggs.