Coconut Bundt Cake
- Lactose Free
- Vegetarian
- Energy Kcal 402
- Carbohydrates g 56.2
- of which sugars g 32.3
- Protein g 8.2
- Fats g 16.1
- of which saturated fat g 12.26
- Fiber g 5.4
- Cholesterol mg 102
- Sodium mg 45
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
Coconut cake? Oh, it's a big deal in Central Italy. We're talking about 'la ciambella'—and it's all moist, fluffy, and just downright comforting. Honestly, this coconut cake recipe is a fun twist on the classic. The addition of cocco rapè (fancy way to say shredded coconut) and coconut milk gives it such a tender crumb. Plus, the sweet and nutty aroma is everything.
And listen, it’s not just for big occasions. Nope. It’s a staple on breakfast tables or with afternoon coffee. This easy coconut cake really stands out because the coconut flavor is everywhere, like, really really soaking into every bite. It practically melts in your mouth. Some Italian families even add Nutella or a chocolate center—so so good!—making each slice extra special.
Picture this: chilly mornings, lazy weekends, a slice of this moist coconut cake with espresso or hot tea. Perfect combo, right? In some parts of Central Italy, they bake these extra-tall ciambelle. And when it comes out golden and slightly crispy on top? Wow, just wow. You might even find extra coconut flakes sprinkled on top for a crunch or a simple coconut syrup drizzle—super tasty.
And here's the thing—people get creative with this coconut cake recipe. Turning it into a coconut layer cake with homemade jam or whipping up a quick coconut frosting? For sure. But the essence stays the same. It's all about comfort, aroma, and those cherished moments around the table. Whether you go with this version or switch it up with a chocolate cake and a coconut heart, the aromatic blend of coconut and soft cake makes it a go-to dessert for anyone who loves cozy, family-style treats. Seriously, it’s like a hug from an Italian family gathering, wrapped up in every bite.
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INGREDIENTS
- Ingredients for a 8-inch (4-inch height) bundt pan
- Eggs 4
- Coconut milk 2 cups (150 g)
- Shredded coconut 1 ¾ cup (150 g)
- Type 00 flour 2 cups (250 g)
- Sugar 1 cup (200 g)
- Baking powder 4 tsp (16 g)
- for garnishing
- Powdered sugar to taste
- Shredded coconut to taste
How to prepare Coconut Bundt Cake
To make the coconut bundt cake, pour the whole eggs into a large bowl 1, add the sugar 2 and whisk with an electric mixer on high speed 3.
When the mixture is light and frothy, pour in the coconut milk 4, once incorporated, also add the shredded coconut 5, the sifted flour 6
and also the sifted baking powder 7. Once combined 8, pour the batter into a greased and floured 8-inch diameter and 4-inch height bundt pan 9.
Bake 10 the bundt cake in a preheated static oven at 350°F for 40-45 minutes, depending on the power of your oven. Once baked, take the cake out of the oven and let it cool slightly 11, then turn it out onto a plate 12.
Garnish with powdered sugar 13 and shredded coconut 14. The coconut bundt cake is ready to be enjoyed 15.