cranberry coconut bundt cake
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...
prep time
20 Min
cook time
50 Min
method
---
yield
20 serving(s)
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 4 - large eggs
- 1 1/2 cups vegetable oil
- 3 cups fresh and cooked cranberries
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup dry cranberries
- 2 teaspoons orange zest
- 1 tablespoon red food coloring drops
How To Make cranberry coconut bundt cake
-
Step 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.
-
Step 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.
-
Step 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! 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes