cranberry coconut bundt cake
(5 ratings)
This recipe reminds me of my grandmother when I was a kid, and she used to baked it for me and I was her little helper. That is why i want to share it with you, so you can share those moments with your love ones an make them feel really HAPPY as I was when my grandma was alive. And this recipe always reminds me of her...
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(5 ratings)
yield
20 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For cranberry coconut bundt cake
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3 call purpose flour
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2 tspbaking powder
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1 tspbaking soda
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1 1/2 csugar
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4large eggs
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1 1/2 cvegetable oil
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3 cfresh and cooked cranberries
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1/2 tspsalt
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1/2 cshredded coconut
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1/2 cdry cranberries
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2 tsporange zest
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1 Tbspred food coloring drops
How To Make cranberry coconut bundt cake
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1In bowl combine oil, sugar, eggs and salt. Beat with electric mixer. Add dry ingredients and cranberries alternated. Then add dry cranberries and shredded coconut. Beat until combined.
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2Pour in a greased and floured bundt pan. Bake at 350 degrees oven for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a rack for 10 minutes. Add the white glaze and cranberries sauce.Do not forget to add the red food coloring drops.
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3Glaze: 1 1/2 cup of confectioners powdered sugar 1/4 cup of buttermilk (it could be less or more as you needed ) Sauce: 1 cup of fresh cranberries 1/2 cup of sugar, 1/2 cup of water
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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