Fluffy Towel Bundt Cake

Name: Fluffy Towel Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 14 min
Yield: 12 slices
Ingredients: 160 g softened butter; 360 g granulated sugar; 150 g eggs; 120 g whole milk; 120 g coconut milk; 300 g all-purpose flour; 90 g cornstarch; 12 g baking powder; 100 g whole milk; 100 g heavy cream/whipping cream; 100 g coconut milk; 200 g sweetened condensed milk; 50 g shredded coconut

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr 14 mins
Servings
12 slices
Calories
554 kcal
Course
Dessert
Cuisine
Brazilian

Fluffy Towel Bundt Cake

Felix Gray

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Moist, fluffy, and soaked in coconut syrup, this bundt cake is pure comfort. The perfect treat to pair with coffee or tea for a cozy afternoon break.

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Ingredients

Servings

Cake

160 g softened butter 5.6 oz
360 g granulated sugar about 2 cups (or 12.7 oz)
150 g eggs about 3 eggs
120 g whole milk about ½ cup (or 4.2 oz)
120 g coconut milk about ½ cup (or 4.2 oz)
300 g all-purpose flour about 2 ½ cups (or 10.5 oz)
90 g cornstarch about ⅔ cup (or 3.2) oz
12 g baking powder about 1 tablespoon (or 0.4 oz)

Creamy Coconut Syrup:

100 g whole milk about ¾ cup (or 3.5 oz)
100 g heavy cream/whipping cream about ¾ cup (or 3.5 oz)
100 g coconut milk about ¾ cup (or 3.5 oz)
200 g sweetened condensed milk about ¾ 7oz
50 g shredded coconut about ½ cup (or 1.8 oz)

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Instructions

Cake

Preheat oven to 180ºC (350ºF) and grease ad dust with flour a 20 cm (8-inch) Bundt pan.
In a mixing bowl or stand mixer, 160 g softened buttereat 160 g softened butter and 360 g granulated sugar together until creamy.
Add 150 g eggs (approx 3 eggs), one at a time, mixing well after each addition.
Pour in 120 g whole milk and 120 g coconut milk Stir to combine.
Sift together 300 g all-purpose flour, 90 g cornstarch, and 12 g baking powder (approx. 1 tablespoon), then gradually fold into the batter until smooth.
Transfer batter to the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before removing it from the pan.

Coconut Syrup:

In a small saucepan, combine 100 g whole milk, 100 g heavy cream/whipping cream, 100 g coconut milk, and 200 g sweetened condensed milk.
Heat over medium heat, stirring constantly, for about 5 minutes, until it starts to bubble and thicken a little bit.
Pour the warm syrup over the slightly warm cake (see note). Use a fork to poke the cake all over, which will allow the syrup to soak into the cake. This ensures the syrup is absorbed, making the cake extra moist and flavorfu
Sprinkle 50 g shredded coconut generously over the top.

Notes

Important Tip: As soon as your cake comes out of the oven, start working on your syrup. Once the cake has cooled slightly, you’ll need to remove it from the pan while it's still warm. Having the syrup ready allows you to poke the cake and pour the syrup over it while it’s still warm, ensuring it soaks in perfectly.
Please note: Calories provided are only a rough estimate.