In case you are tasked with dessert this holiday, here is an easy punched-up bundt cake that taste as good as it looks. It’s hard to go wrong when you have the bright flavors of cranberries and citrus set against coconut. You know me, I love pitting tart against sweetness. Take that pairing and mix into a cake crumb, pour into a bundt pan, bake and finish with a citrus drizzle and some sparkly cranberries. Done.
If for some reason you have any left over cake, pass the apron onto the person who came empty handed and put them to work for breakfast— this makes a killer French toast. The cake has a hardy crumb that holds up well.
If you are a regular reader than you know, I usually post at least two pictures per post—so my apologies for this pic-short post. I’m still struggling to find my lighting at this new place. As a result only this shot made it out of post editing.
I’m not happy with it, but this is a baking blog first so let’s focus on the cake—make it, you won’t be sorry.
Cranberry-Citrus & Coconut Cake
Yield: Makes one 10-12 cup Bundt cake
- 2 cups all-purpose flour
- 1/3 cup sweetened shredded coconut
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3cup sugar
- 3 large eggs
- 2 tablespoons orange zest
- ¾ cup vegetable oil
- 1/3 cup cream of coconut
- 1/4 cup fresh orange juice
- 1/2 cup finely chopped cranberries
- 2 cups confectioner sugar
- 3-4 tablespoons fresh orange juice
- Sugared Cranberries (recipe here)
Heat oven to 350 degrees F. Lightly butter and flour pan
To make cake
- Place flour, coconut, baking powder, and salt in a bowl and whisk to blend; set aside. Transfer mixture to a food processor or blender and process until coconut is coarsely crumbed.
- Place cranberries in a food processor or blender and process until coarsely crumbed. Transfer to a bowl; set aside.
- Using an electric mixer or a food processor beat the sugar, eggs, and zest in a large bowl until pale and fluffy. Keep the mixer or food processor running and gradually add in oil and beat for about two minutes. With the mixer or food processor still running, add in coconut cream then orange juice and continue to beat until combined. Turn off mixer or food processor.
- Add flour mixture into wet ingredients and using a sturdy wooden spoon or spatula, fold and mix until combined. Add in cranberries and fold until combined.
- Pour batter into prepared cake pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 45-55 minutes. Transfer to a rack and cool completely before glazing.
To make the citrus glaze
- Add powdered sugar and orange juice in a bowl and mix to combine. Pour finished glaze over cooled cake and set aside for 30 minutes for glaze to set. Optional: garnish with sugared cranberries.
A few notes:
- The cake can be made using a food processor or blender. For this cake, I personally prefer the food processor especially since I’m already using it to process the coconut and cranberries and it does a better job of blending the oil.
- It’s not necessary to process the shredded coconut to a coarse crumb, but it does make for a more blended bite—again, not necessary, but a nice detail.
- Coconut cream can be found in the alcohol and spirit section of your grocery store. If you are not able to find it, you can substitute it with buttermilk.
- Fresh or frozen cranberries will work fine.