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...
(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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