This bundt is rich and moist with the fresh flavors of oranges and coconut. Drizzled with a citrus infused glaze and toasted coconut, it is a slice of tropical heaven on a cold January afternoon.
Welcome to the first #BundtBakers of 2015. I am so pleased to be a part of this month's event, especially since the theme was coconut - which happens to be one of my absolute favorites!
An orange coconut cake immediately came to mind. Within minutes, I had mapped out a recipe, though it took two tries to perfect it.
Well, it was well worth it. I know you will agree when you try it! Enjoy!
Orange & Coconut Bundt
- Total Time: 45 minutes
Ingredients
Units
Scale
For the Bundt:
- 2 1/2 cups flour
- 1 cup sugar
- 3/4 cup shredded coconut
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup almond milk
- 1 egg
- 1/4 cup oil
- 1/2 cup apple sauce
- 1 cup orange juice
- Zest of 1 orange
- 3/4 cup sour cream
- Butter for greasing the bundt pan
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1 cup toasted sweetened coconut for garnish
Instructions
For the Bundt:
- Preheat Oven 350 degrees.
- In a large bowl combine all of the dry ingredients. In a smaller bowl, mix together all of the wet ingredients. Slowly mix the wet ingredients with the dry ingredients while stirring.
- Mix together with a hand mixer.
- Pour into the prepared pan.
- Bake for 30 - 35 minutes or until the toothpick test comes out clean.
- When cooled gently loosen the edges and remove from pan.
For the Glaze:
- Mix together the powdered sugar, orange juice and vanilla. Set aside.
- Heat a small heavy frying pan. Add the shredded coconut to the pan and let the coconut get a golden color. Drizzle the glaze over the bundt then sprinkle with toasted coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Bonni says
Bonni. . .19.05.25
Orange n Coconut Bundt Recipe looks amazing.
Please advise the size/cup bundt pans for this.
Thanks.