Raw, noun: 13. unrefined sugar, oil, etc.
Bundt Cake Saturday!
Aaaaaand it's Saturday again. Julio and I were cruising the aisles of Trader Joe's the other day, arms full of snap peas and tulips and strawberries, when we came across the biggest, most precarious display of coconut milk you've ever seen. Needless to say, I had to pick up some of that action. Ever since, I've been trying to find a way to throw it into my baking.
So this morning we're going to make not a coconut curry, nor a macaroon, but a simple, fairly minimalist little
COCONUT CREAM BUNDT CAKE
Obvious, eh? I think it'll be just fine. And today I'm really digging the clean, all-white aesthetic. ("Aesthetic." Of a bundt cake. Sheesh. That sounds foolish.)
I found a few recipes, none of which really were to my liking, so I cobbled together some of the best of each and ended up with this. Really fast, really easy.
1 package white cake mix
1 package vanilla instant pudding
1 cup coconut milk
1/2 cup oil
1 tsp coconut extract
1 1/2 cups flaked coconut
Preheat your oven to 350 degrees; grease and flour your bundt pan. Sprinkle 1/4 cup or so of coconut into the base of the pan. Blend cake mix, pudding, coconut milk, eggs, oil and extract for a few minutes at medium speed. Fold in 1 1/2 cups coconut. Pour into greased pan. Bake for 45-50 minutes or until a toothpick comes out clean. Cool for 10 min. on a wire rack; then invert, remove from pan and cool completely.
If you can find coconut cream pudding, use that instead. I couldn't. Vanilla always suffices in that case.
I haven't really used frosting in a few weeks, and wanted something fluffy today. So we'll go for a whipped white frosting, but add 1 tsp of coconut extract for flavor, and some of the unused coconut milk to thin it enough to drizzling consistency. Once you've frosted the cake, sprinkle a healthy layer of fresh coconut on top to finish.
Easy. Simple. Coconut-milky. There you go.