Coconut Cranberry Bundt Cake
Difficulty: Easy | Makes: 6 Servings
Get in the holiday spirit with this beautiful Coconut Cranberry Cake by @swarnika_, the perfect addition to your holiday menu!
Ingredients
- 3 cups all-purpose flour
- 1 cup coconut flakes
- 2 ¼ teaspoon baking powder
- 1 tablespoon vanilla extract
- 2 cups sugar
- ½ teaspoon kosher salt
- 4 large eggs
- 1 ¼ cup vegetable oil
- 1 cup Roland® Unsweetened Coconut Milk
- 1 ½ cups chopped cranberries
Directions
- Preheat oven to 350 degrees F
- Whisk together eggs, sugar, vegetable oil, vanilla extract, and Unsweetened Coconut Milk
- In a separate bowl, combine all purpose flour, salt, baking powder, and coconut flakes
- Add 1/3 of the dry ingredients to the wet ingredients and mix just enough to combine. Repeat until all the dry ingredients are incorporated
- Fold in the chopped cranberries
- Add batter to a buttered and floured bundt pan and bake until a wooden toothpick inserted in the center of the cake comes out clean - about 60-70 minutes
- Serve with sugared cranberries
