Coconut Raspberry Bundt Cake
| PREP TIME: 15 MINS | COOK TIME: 25-30 MINS | TOTAL TIME: 45 MINS |
This bundt cake starts with a box cake but taste like you spent hours baking! You will enjoy bites of coconut cake and the swirls of raspberry preserves! Its the perfect cake to enjoy with tea or a cup of coffee!
Ingredients
Bundt Cake
- 1 Box Classic White Duncan Hines Box Cake
- 1/2 Cup Cake Flour
- 1/4 Tsp Baking Powder
- 3/4 Cup Coconut Milk
- 1/2 Cup Liquid Coconut Oil
- 2 Large Eggs
- 1 Egg White
- 2 Tbsp Brown Sugar
- 1 1/2 Tsp Coconut Extract
- 1 Tsp Vanilla
- 1/2 Cup Sweetened Coconut Flakes 1/3-1/2 Cup Raspberry Preserves (i prefer Bonne Maman)
Coconut Glaze
- 2/3 Cup Powdered Sugar
- 2 Tbsp Coconut Milk
Instructions
Bundt Cake
- Preheat Oven to 350F and prepare your bundt pan with non stick spray.
- In a bowl sift your box cake, cake flour and baking powder.
- On a separate bowl whisk coconut milk, coconut oil, eggs, egg white, brown sugar and extracts until well combined.
- Add the dry ingredients to the wet ingredients until its combined well.
- Add coconut flakes and give another mix until combined.
- Add half the batter to your bundt pan and spread around the top your raspberry preserves. Next add the rest of your batter on top ang give a couple pads to the bottom of your pan to make sure the batter spreads evenly.
- Bake for 25-30 mins or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before removing from bundt pan.
Coconut Glaze
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