Coconut Bundt Cake (Bolo de Coco)
User Reviews
5.0
9 reviews
Excellent
Coconut Bundt Cake (Bolo de Coco)
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This coconut bundt cake is a tropical dream come true! It’s super easy to make and irresistibly moist with a soft crumb packed with coconut... in the batter and on top. But the real showstopper? The Brazilian-style sticky sweet frosting, made with condensed milk like beijinho de coco, that oozes down the middle when you cut into it, which gives serious tropical lava cake vibes! And just when you think it couldn’t get better, toasted coconut on top adds a delightful crunch. This Coconut Cake is a slice of paradise in every bite!
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Ingredients
For the Cake
- ¼ cup of vegetable oil
- 1 ¾ cups of all purpose flour
- 3 large eggs
- 1 tick of butter, soft room temperature
- 7 oz. unsweetened coconut milk (this is ½ of a 14 oz. can)
- 1 cup of sugar
- 2 teaspoons of baking powder
- 1 cup of shredded coconut, unsweetened
- ½ teaspoon of vanilla extract
- a pinch of salt
For the Topping
- 1x oz can of sweet condensed milk
- 7 oz. can of unsweetened coconut milk (this is ½ of a 14 oz. can)
- ¼ cup of shredded coconut, unsweetened plus ¼ cup more if you want toasted coconut on top
- 1 tablespoon of unsalted butter
Instructions
- Preheat oven to 350°F/180°C.
- Spray or grease and flour a bundt cake pan, and set aside.
- Sift flour, salt and baking powder into a large bowl. Whisk to combine.
- Add the shredded coconut to the dry ingredients. Whisk to combine and set aside.
- Add the softened butter and the sugar to the base of a blender. Pulse to combine. Scrape the sides of the blender with a spatula, then pulse a few more times.
- Add the coconut milk, vanilla and oil to the sugar/butter mixture. Blend 30 seconds to 1 minute, scraping the sides of the blender halfway, if necessary.
- Add the eggs to the blender, and pulse 2-3 times. This should be just enough to combine - be careful not to overmix the eggs.
- Pour this batter into the bowl with the dry ingredients and fold gently to combine.
- Pour the batter into the prepared bundt pan, and transfer to the oven.
- Bake in the preheated oven until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. This should be around 35-40 minutes.
- Move the bundt pan to a cooling rack, and let it cool for about 5-10 minutes, then flip the bundt pan to remove the cake from the pan, and let it cool on the rack.
For the Topping
- While the cake is baking, toast ¼ cup of the coconut, if desired.
- Add the condensed milk, coconut milk, shredded coconut and butter to a small saucepan.
- Over medium heat, heat the pan while stirring the ingredients regularly until it reaches a boil.
- When the mixture reaches a boil, let it boil 3-5 minutes to thicken, stirring continuously. Be sure to scrape the sides of the pan to ensure nothing burns.
- Once luscious and thick, remove from heat and set aside to cool.
- Pour the warm (not hot!) topping over the cake, as well as the inside of the hole for that lava effect, while the cake is still warm. Do so gently, and in 3-4 rounds of pouring to ensure the topping doesn't saturate the cake too fast, which will cause it to collapse completely.
- Sprinkle the toasted coconut on top, if using.
Bom Apetite!!
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
76mg
(25%)
Sodium
181mg
(8%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
389IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 181mg | 8% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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