Cranberry Coconut Cake
Serves
8
Total Time
1hrs 50mins
Calories
718
Dairy-free fruity bundt cake full of cranberry and coconut, and topped with coconut glaze. If you can't find cranberries, substitute raspberries or blueberries.
- Rice bran oil230 g
- Egg3
- Granulated sugar225 g
- Vanilla extract2 teaspoons
- All purpose flour300 g
- Unsweetened shredded coconut50 g
- Coconut milk175 g
- Cranberries200 g
- Powdered sugar200 g
- Coconut milk3 tablespoons
- Flaked coconutas needed
Ingredients
- 1. Grease a clean bundt pan
- 2. Pre-heat oven - 175°C
- 3. Add rice bran oil, egg, granulated sugar and vanilla extract to a clean large mixing bowl
- 4. Mix until combined then set aside
- 5. Add all purpose flour and unsweetened shredded coconut to the medium bowl and mix until combined
- 6. Transfer dry ingredients to batter
- 7. Add coconut milk and fold together until just combined
- 8. Add the rest of the coconut milk and fold again
- 9. Add cranberries and mix briefly
- 10. Transfer batter to bundt pan
- 11. Bake until skewer tests clean - 1 hr, 175°C
- 12. Let cool - 10 min
- 13. Turn out onto cooling rack until completely cool
- 14. Add powdered sugar and coconut milk to a clean small bowl
- 15. Whisk until smooth
- 16. Drizzle cake with glaze
- 17. Sprinkle with flaked coconut
- 18. Leave until set
Method
Make this recipe in the Fresco Recipes App
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