Coconut Raspberry Bundt Cake Recipe

Name: Coconut Raspberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Unsalted Buter; 2-1/2 cups Sugar; 6 Eggs; 1 teaspoon Vanilla Bean Paste; 1 Tablespoon Coconut Rum; 3 cups Cake Flour, Divided; 2 cups Raspberries; 1/2 teaspoons Salt; 8 ounces, fluid Unsweetened Coconut Milk; 6 ounces, weight Sweetened Coconut

Servings: persons

8 ounces, weight Unsalted Buter
2-1/2 cups Sugar
6 Eggs
1 teaspoon Vanilla Bean Paste
1 Tablespoon Coconut Rum
3 cups Cake Flour, Divided
2 cups Raspberries
1/2 teaspoons Salt
8 ounces, fluid Unsweetened Coconut Milk
6 ounces, weight Sweetened Coconut

1
1. Preheat oven to 350u00b0F. Butter and flour a Bundt pan.
2
2. Cream butter and sugar till light and fluffy.
3
3. Add eggs one at a time.
4
4. Add vanilla and rum.
5
5. Toss 2 tablespoons of the cake flour with raspberries and set aside.
6
6. Alternate adding the remaining cake flour and salt with coconut milk.
7
7. Fold in sweetened coconut.
8
8. Gently fold in raspberries.
9
9. Pour batter into prepared pan and bake at 350u00b0F for 60-70 minutes until top gets a nice golden color, and an inserted toothpick comes out clean. Remember to rotate once halfway through.
10
10. Unmold cake while it is still kind of warm and allow to cool completely on cooling rack.

774

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Unsalted Buter, 2-1/2 cups Sugar, 6 Eggs, 1 teaspoon Vanilla Bean Paste, and more.

Yes, Coconut Raspberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Raspberry Bundt Cake

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