"Easy Baking with Lindsey"
Bake, Love, Give
Deb Cohen - Owner/Baker
(Recipe from the Brown Eyed Baker -- browneyedbaker.com)
Coconut Bundt Cake with white Chocolate Glaze
Springtime makes me think of coconut so this bundt cake is a great dessert for this time of year.
It is relatively easy to make and is great to serve after brunch, lunch or dinner.
Bundt cakes also make terrific gifts to welcome new
neighbors, new babies, or for any other occasion!
1) 3 cups all-purpose flour
2) 1 tablespoon baking powder
3) ½ teaspoon salt
4) 1 cup unsalted butter, at room temperature
5) 2 ½ cups sugar
6) 2 eggs
7) 2 egg yolks
8) 2 tablespoons coconut extract
9) 1 1/3 cups unsweetened coconut milk (Note: One 13.5 oz. can should
be enough for the cake and glaze.)
10) 2 tsp. Vanilla Extract
11) White-Chocolate Coconut Glaze (see recipe below)
1) Preheat oven to 350 degrees.
2) Grease bundt pan generously with softened butter. Sprinkle in flour
and evenly distribute throughout the pan.
3) In a medium bowl, whisk together flour, baking powder and salt. Set
4) Using an electric mixer, beater the butter and sugar on medium speed
until light and fluffy, about 3 minutes.
5) Scrape the sides of the bowl and then add eggs, one at a time, beating
well after each addition.
6) Scrape down bowl again and add coconut and vanilla extracts. Beat
until just incorporated.
7) Add flour mixture in three parts, alternating with the coconut milk,
beginning and ending with the flour mixture.
8) Mix after each addition until just combined. (Note: Coconut milk will
separate in the can. Empty it into a bowl and whisk it until combined
before using in the recipe.)
9) Spoon the batter into the prepared pan, smoothing the top so it is even.
10) Bake until a toothpick inserted in the center of the cake comes out with
just a few moist crumbs, 50 to 55 minutes.
11) Allow cake to cool completely.
12) Gently loosen the sides of the cake from the pan and turn it over on to a
13) Pour the glaze in large, thick ribbons over the crown of the cake.
14) Top with toasted, shredded coconut immediately and allow the glaze to
set before serving, about 5 minutes.
1) Coconut can be purchased already toasted or you can toast it yourself.
2) To toast coconut, place in a thin layer on a baking sheet.
3) Bake at 325 degrees for 5-10 minutes.
4) Stir after a few minutes to allow it to brown evenly.
White Chocolate-Coconut Glaze
1) 4-6 tablespoons coconut milk
2) ½ teaspoon coconut extract
3) ½ teaspoon vanilla extract
4) 2 cups powdered sugar
5) 6 ounces white chocolate, melted and still warm
6) Toasted, shredded coconut for garnish
1) In a large bowl, whisk together 4 tablespoons coconut milk, the coconut
extract and vanilla extract.
2) Add powdered sugar and whisk until incorporated and smooth.
3) Melt white chocolate in the microwave. This can be done on high for 20-30
seconds at a time, stirring after each period of heating.
4) Slowly stir in the melted white chocolate.
5) The glaze should be thick, but pourable. If it is too thick, it can be thinned
with remaining coconut milk or regular milk.
Banana Chocolate Chip Muffins
This is my go-to, never-fail banana muffin recipe. My college-aged son, who never
asks for anything, asks me to make these! The riper the bananas, the
better they are. I’ve added chocolate chips – milk or semi-sweet
because that’s the way the kids like them best!
1) 3 cups all-purpose flour
2) 1 teaspoon baking soda
3) 1 teaspoon salt
4) ½ teaspoon baking powder
5) 2 cups sugar
6) 1 cup vegetable oil
7) 3 eggs
8) 1 tablespoon vanilla extract
9) 4 ripe bananas, peeled and coarsely mashed (approximately 1 ½ - 2 cups)
10) 1 ½ cups chocolate chips
1) Preheat oven to 325 degrees.
2) Line two standard muffins tins with paper liners.
3) In a medium bowl, whisk together the flour, baking soda, salt and
baking powder. Set aside.
4) In a large bowl, whisk together the sugar, oil, eggs, and vanilla
until completely combined. Gently stir in the banana.
5) Add the dry ingredients to the banana mixture and, using a rubber
spatula, fold the batter together until just blended.
6) Fill the muffin cups almost to the top. Bake the muffins until the tops
are golden brown and a tester inserted into the center comes out
clean, about 25 minutes.
7) The recipe should yield exactly 24 muffins and will have a nice crown.
8) They can be stored in an airtight container at room temperature for
up to 4 days, or frozen up to a month.