Blueberry & Coconut Bundt Cake
Ingredients
- 3 cups all-purpose flour
- ½ cup of unsweetened shredded coconut
- 1 cup + 2 Tbsp. white sugar
- 2 tsp. baking powder
- ½ tsp sea salt
- 1 tsp baking soda
- 1 cup vegetable oil
- 1 cup buttermilk (or mix 1 cup of whole milk with1 tbsp. Of lemon juice)
- 3 large eggs, room temperature
- 2 tsp coconut extract
- 1 tsp f vanilla extract
- 1 1/2 cups fresh blueberries
- For Glaze
- 1 cup powdered sugar
- 3-4 tbsp. unsweetened coconut milk
- 1/2 tsp coconut extract
- Toasted coconut for garnish- optional
Instructions
- Add all the dry ingredients into a large bow (flour, coconut, sugar, salt, baking powder and baking soda and mix together. Set aside.
- In a separate bowl, whisk together oil, buttermilk, eggs coconut and vanilla extract until well blended.
- Add wet ingredients to dry ingredients and mix until thoroughly combined. Batter will be thick and sticky.
- Preheat oven to 350 degrees and grease a 10 inch Bundt pan.
- Pour 1half of the batter into pan and sprinkle half the blueberries. Follow by pouring the remaining batter and top with left over blueberries/
- Place Bundt tray into middle rack and bake for 50-55 minutes or until golden brown and tooth pick comes out clean
- Remove from oven and allow to cool in pan for about 20-30 minutes, then remove onto a serving platter to cool completely.
- Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out). I whisk into a bowl and pour into a squeeze bottle to make it easier to drizzle or you can use a spoon.
- Top with toasted coconut, if desired and enjoy.
