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brown sugar coconut bundt cake

20 Pinches 1 Photo
journeyrock92 avatar
Huntsville, AL
Updated on Sep 21, 2015

Obtained online. http://brooklynhomemaker.com/2015/03/19/brown-sugar-coconut-bundt-cake-with-dark-chocolate-ganache-bundtbakers/

Rate
prep time
cook time 1 Hr 10 Min
method Bake
yield 12-16 serving(s)

Ingredients

  • COCONUT BROWN SUGAR MIXTURE
  • - butter and flour for pan
  • 2 cups sweetened shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup melted unsalted butter
  • FOR THE CAKE
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 1/2 cups packed brown sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract, optional
  • 1 cup canned unsweetened coconut milk
  • FOR THE GANACHE
  • 4 ounces good quality dark chocolate
  • 1/2 cup heavy cream
  • - pinch of salt
  • 1 teaspoon vanilla extract

How To Make brown sugar coconut bundt cake

  • Step 1
    Preheat oven to 350 F. Generously butter and flour a 10 to 12 cup non-stick bundt pan. I recommend one of Nordic Ware’s cast aluminum pans because of their superior non-stick coating. The coconut brown sugar mixture may stick to less non-stick pans. Tap out excess flour and refrigerate. Mix brown sugar and coconut together until well distributed. Pour melted butter over the mixture and toss to combine. Press into prepared bundt pan and refrigerate while you prepare the rest of the cake.
  • Step 2
    In a small bowl, whisk together the flour, salt, and baking powder. Cream the butter and sugars together using a stand mixer or hand mixer until very light and fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping the bowl after each addition. Once incorporated, stir in the extracts and the coconut milk and beat until combined. Slowly beat in the dry ingredients in three additions just until the mixture is smooth. Do not over mix. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 70 minutes. Cool cake 20 minutes before turning it out onto a wire cooling rack. Cool completely on the rack.
  • Step 3
    Once cake is completely cool, make the ganache. Chop chocolate into small pieces and place in a small heat proof bowl. Heat heavy in a small saucepan just until it begins to simmer. Pour cream over the chocolate, add a pinch of salt, and let sit for 2 minutes so the heat from the cream can melt the chocolate. Stir or whisk until smooth and free of lumps. Before the ganache cools, pour it over the cake in a thick even stream. Cake will keep, well covered and air tight, for 2 to 3 days at room temperature.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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