Thursday, March 4, 2021

Glazed Coconut-Raspberry Bundt Cake

This glazed cake ... a vanilla almond cake dotted with coconut and raspberries... it’s so good.

I used a standard Bundt pan to make this cake.

The “secret” ingredient?? I use freeze-dried raspberries to impart raspberry flavor without adding too much moisture.  I purchased freeze-dried raspberries from Target.  

Raspberry-Coconut Cake, Karri Perry-Blue Ribbon Favorites

Makes one standard Bundt cake serves 10-12


2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cup granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk
3 large eggs-room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups sweetened shredded coconut
2 cups freeze-dried raspberries (I purchase from Target, available on line or in the granola/nut aisle)

2 cups confectioner's sugar
3 Tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Optional- fresh raspberries and extra shredded coconut for garnish

Preheat oven to 350 degrees
Set racks to the middle position

Butter and flour the Bundt pan, set aside.

In a medium bowl combines the flour, salt and baking powder, set aside
In a mixing bowl add the sugar and vegetable oil, using a stand or hand mixer, mix well.
Add eggs one at a time, mixing well between each addition.
Add the extracts.
Add in 1/3 of the flour mixture, followed by 1/3 of the buttermilk, alternate each until all of the ingredients are incorporated.  Mix gently and just until combined.
Gently fold in the shredded coconut, followed by the freeze-dried raspberries.

Pour batter evenly into the prepared Bundt pan.  Smooth the top and then bake on the middle rack for 45-50 minutes, or until a toothpick comes out cleanly from the center.

Allow to cool for 5 minutes in the pan before inverting the cake onto a cooling rack.  Cool the cake completely before glazing.


(You can glaze the cake on a baking sheet and then transfer your finished cake to a pretty plate or a cake stand once the glaze sets up.  OR you might choose to glaze the cake on a cake stand or pretty plate--be sure your serving piece has a rim to catch any drips-if you go this route.) 

For the glaze: in a bowl add the confectioner's sugar, water and extracts.  Using a pastry brush, coat the cooled cake on all sides.  The glaze will harden as it sets up.  If using coconut for garnish sprinkle onto the wet glaze, before it sets.

Hope you enjoy this cake as much as our family does! 




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