I couldn’t love spring more if I tried. I was the lucky one out of my siblings and I don’t have to worry about wheezing at the sight of the beautiful cherry trees in our front yard or getting itchy red eyes if the windows in my car are left open. Typically, spring can also be a stressful time of year for me, but I didn’t have to take my end of year jury at MSM and I only have a few days left of school before I start my senior internship. It’s crazy how time flew by after all of my college acceptances!
I know I’ve mentioned it here before, but my mom runs a pretty cool website called The Weiser Kitchen, and now that I have time (???) it’s fun to test out her recipes once in awhile. These bundt cakes were given to me because the first time they didn’t turn out too well, but the addition of coconut oil and some RTTC magic, and presto, some delicious bundt cakes. Enjoy!
Mini Toasted Coconut Bundt Cakes: A TWK/RTTC Original
- 1 cup coconut oil
- 1 1/2 cups sugar
- 3 eggs
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 tablespoon vanilla paste
- 1 1/2 cups coconut milk
- 2 cups toasted coconut
- In the bowl of a stand mixer fitted with a paddle attachment, add the coconut oil and the sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, making sure each is fully incorporated before the next addition. Add the vanilla paste (or vanilla extract).
- In a separate bowl, sift together the flour and baking powder.
- Alternate adding the coconut milk and the flour mixture until just combined. Add the toasted coconut and fold in until just combined.
- Bake for 14-16 minutes, or until a toothpick comes out clean.
We can put off the whole “get fit for summer trend” until next week, right? 🙂
Happy August, everyone! I can’t believe that my summer has gone by this fast, and that in less than a month, I will officially be a high school senior! I just finished up my 2 weeks at gymnastics, and for the next 2 weeks, I’ll be attending another chamber music program. It’s a program I’ve done for many years now, and I can’t wait to be able to participate in it for another fantastic year!This summer was the first summer that I’ve really tried to dedicate myself to music. In the past, I would always respectfully decline my teacher’s wishes to go to music programs with her because I would need to stay to do gymnastics. Now that I’m really trying to push the music aspect so I could study with a teacher that I would want to in college, I didn’t get to spend as much time at the gym as I normally do.
This summer-y bundt cake from My Baking Addiction is the perfect dessert if you don’t feel like cutting up tons of fruit but still want something that’s a tasty summer treat. The lime flavor is very prominent, which I loved! You can always cut back on the amount of zest, but I personally loved it. For the coconut, you don’t have to toast it, but I would highly recommend it. I brought it over to Deanna’s house for dessert, and it got rave reviews. Enjoy!
Toasted Coconut and Lime Sour Cream Bundt Cake
- 1 cup unsalted butter , softened
- 1 1/2 cups granulated sugar (11 3/8 oz)
- Zest of 2 medium limes
- 2 teaspoons vanilla
- 2 eggs
- 2 cups all-purpose flour (9 1/4 oz)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1/2 cup toasted sweetened flaked coconut
- 1 cup confectioners’ sugar, sifted
- 5 tablespoons heavy cream (can vary depending on the thickness desired)
- ½ teaspoon pure vanilla extract
- Zest of 1 medium lime
- Preheat oven to 350 degrees F and prepare a 10 inch bundt pan, set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.
- In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla. Add eggs, 1 at a time, beating well after each addition.
- In a medium bow, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut. Spoon mixture into prepared pan and smooth the top.
- Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean. After 10 minutes, flip cake onto a wire rack to finish cooling.
- Prepare the glaze: Whisk all ingredients together in a medium bowl and drizzle over cake.
Now make this and enjoy your weekend!