Coconut Bundt Cake
A moist, flavorful coconut bundt cake with rich egg and coconut flavors, perfect for special occasions or teatime indulgence, appealing to coconut lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Separate the eggs, placing the yolks in one bowl and the whites in another. Let the egg whites warm to room temperature for about 1 hour.
- Grease and flour a 10-inch tube pan.
- Beat egg yolks with shortening and margarine until well blended.
- Gradually add sugar, beating until the mixture is light and fluffy.
- Add almond and coconut flavorings and beat well.
- Add flour in four parts, alternating with milk in thirds, beginning and ending with flour.
- Stir in the coconut flakes.
- Beat the egg whites until stiff peaks form, then fold into the batter gently.
- Pour the batter into the prepared pan and bake at 300°F (150°C) for 2 hours.
- Allow the cake to cool for 15 minutes before removing from the pan.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).