Cranberry Coconut Cake
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recipe by Drop https://getdrop.com/
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- Total Time
- 1hr 50mins
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- Serves
- 8
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- Calories
- 718
Dairy-free fruity bundt cake full of cranberry and coconut, and topped with coconut glaze. If you can't find cranberries, substitute raspberries or blueberries.
recipe updated Feb 24, 2022
Ingredients
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- Rice bran oil
- 230 g
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- Egg
- 3
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- Granulated sugar
- 225 g
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- Vanilla extract
- 2 teaspoons
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- All purpose flour
- 300 g
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- Unsweetened shredded coconut
- 50 g
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- Coconut milk
- 175 g
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- Cranberries
- 200 g
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- Powdered sugar
- 200 g
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- Coconut milk
- 3 tablespoons
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- Flaked coconut
- as needed
Tools
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Oven
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Whisk
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Wooden spoon
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Cooling rack
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Bundt pan - 10 x 3.5"
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Large mixing bowl
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Medium bowl
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Small bowl
Step preview
- Grease a clean bundt pan
- Pre-heat oven - 175°C
- Add rice bran oil, egg, granulated sugar and vanilla extract to a clean large mixing bowl
- Mix until combined then set aside
- Add all purpose flour and unsweetened shredded coconut to the medium bowl and mix until combined
- Transfer dry ingredients to batter
- Add coconut milk and fold together until just combined
- Add the rest of the coconut milk and fold again
- Add cranberries and mix briefly
- Transfer batter to bundt pan
- Bake until skewer tests clean - 1 hr, 175°C
- Let cool - 10 min
- Turn out onto cooling rack until completely cool
- Add powdered sugar and coconut milk to a clean small bowl
- Whisk until smooth
- Drizzle cake with glaze
- Sprinkle with flaked coconut
- Leave until set