Fresh Coconut Bundt Cake

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Coconut bundt cake

     If you ever shop at a Kroger store, (like Kroger, Fry's, Dillon's, Smith's...), you will sometimes find a clearance rack in the produce department where they sell bags of almost turning, overstocked  produce for just 99cents per bag!  Do not snub your nose at these things!  If you are ready to use them right away, you can find some great deals on those little shelves.  I've gotten huge beef steak tomatoes,  Alicia got enough peaches to can, and the other day, my son came home with a coconut, at my granddaughter's request! She loves coconut! 

       After cracking that thing open, catching the water and scrapping out the meat, while eating a fair share, she and I decided that a coconut cake using fresh coconut in it was in order.  

       So, that is just what we did!  
      This recipe takes 4 eggs and uses coconut milk in place of regular milk.  I used 1 cup of butter in it, but I think I might try 1/2 cup of butter and 1/2 cup of coconut oil the next time that I make it.   Also, I toasted about 1 cup of coconut and put it right in the batter.  It gives it a nice nutty crunch as you eat the cake, along with the toasted coconut sprinkled on the top of the glaze!  I didn't have coconut extract, so I used vanilla, but coconut might be great for amping up the coconut flavor.  

      Be sure to grease your bundt pan well because this cake is moist and it will stick to the pan!  
      Be sure to store your moist cake in a sealed container to keep it moist!  (I use the round Tupperware Cake Taker.)

        The cake was a hit around my house! My young grandson came back for seconds!  If you don't have a fresh coconut, this recipe should work with shredded from the store as well.  

click the recipe to get the printable version!

​Other Bundt Cake Recipes:

• Lemon Bundt Cake
• Banana Pineapple Bundt Cake
• Nutty Pumpkin Cake​