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 oil
230 g (about 1 cups)
- Egg
3 (about 150 g)
- Granulated sugar
225 g (about 1 cups)
- Vanilla extract
2 teaspoons (about 9 g)
- Plain flour
300 g (about 2 ¼ cups)
- Dessicated coconut
50 g (about ½ cup)
- Coconut milk
175 g (about ¾)
- Cranberries
200 g (about 1 ¾ cups)
- Powdered sugar
200 g (about 1 ¾ cups)
- Coconut milk
3 tablespoons (about 45 g)
- Flaked coconut
as 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 plain flour and dessicated coconut to a clean medium bowl
- 6. Mix until combined
- 7. Retrieve batter
- 8. Transfer dry ingredients to batter
- 9. Add coconut milk to the batter
- 10. Fold together until just combined
- 11. Add medium bowl the rest of
- 12. Add coconut milk to the batter
- 13. Fold together until combined
- 14. Add cranberries to the batter
- 15. Mix briefly
- 16. Transfer batter to bundt pan
- 17. Bake until skewer tests clean - 1 hr, 175°C
- 18. Let cool - 10 min
- 19. Turn out onto cooling rack until completely cool
- 20. Add powdered sugar and coconut milk to a clean small bowl
- 21. Whisk until smooth
- 22. Drizzle cake with glaze
- 23. Sprinkle with flaked coconut
- 24. Leave until set
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
