Coconut Milk Bundt Cake - #breakfastseries

Coconut Milk Bundt Cake

I have this rather crazy idea of combining both coconut oil and coconut milk in a cake. i.e. virgin coconut oil to replace butter and coconut milk to replace either milk or buttermilk. That's because Coconut is the theme of this month's Little Thumbs Up blog hop event!

I might sound a little crazy but oh boy, how glad I am for making the decision to bake this seriously fragrant, moist, and delicious bundt cake! I'm in coconut heaven!

Recipe loosely adapted from here.

Ingredients:
(Serves 8-10)

1 cup organic all-purpose flour
1 cup organic wholemeal flour
2 teaspoons organic baking powder
1/2 teaspoon fine Himalayan pink salt
2/3 cup organic extra virgin coconut oil
2/3 cup organic molasses sugar
4 free-range eggs
1 tablespoon organic pure vanilla extract
1 cup reduced-fat coconut milk

How to:

1. Preheat oven to 170°C. Lightly grease a 10-cup Bundt pan.
Note: The 10-cup Bundt pan is a bit too big. So, I get a rather short cake. Lol. I guess a 20cm round pan works best.

2. Sift both flours, baking powder, and salt together in a bowl and set aside.

3. Whisk coconut oil and molasses sugar in a large bowl until the sugar dissolves. Add eggs one at a time, whisking for 15 seconds between additions.

4. Add alternating increments of the flour mixture and the coconut milk, blending well after each addition.

5. Pour batter into the prepared pan and bake for 60 minutes and a cake tester comes out clean. Let the cake cools in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.