Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup fresh cherries, pitted and chopped
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 10-inch bundt pan with cooking spray or butter and flour it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, then add the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, until everything is well combined.
6. Fold in the shredded coconut and chopped cherries.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 400
Fat: 21g
Carbohydrates: 51g
Protein: 4g
Substitutions for ingredients:
- You can use canned coconut milk instead of fresh coconut milk.
- You can use frozen cherries instead of fresh cherries.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter.
- You can add a teaspoon of almond extract for a different flavor.
- You can add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter once you've added the flour mixture, or the cake will be tough.
- Let the cake cool completely before glazing it, or the glaze will melt and run off the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with a glaze made from powdered sugar and milk.
Garnishes:
Top the cake with fresh cherries or toasted coconut flakes.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the recipe.
Food safety advice:
Make sure the cherries are pitted before adding them to the batter to avoid any choking hazards.
Food history:
Bundt cakes became popular in the 1950s and 1960s, thanks to the invention of the bundt pan by Nordic Ware.
Flavor profiles:
This cake has a sweet, tropical flavor from the coconut and a tart, fruity flavor from the cherries.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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Taste: Sweet, Fruity, Nutty, Coconutty, Cherry, Cherry-Flavored