Scrape batter into the bundt pan and spread evenly. Sprinkle coconut flakes to the bottom of the pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Continue to beat until light and fluffy (approx. In a large separate bowl, beat butter until very fluffy (approx. Sift together cake flour, salt, baking powder and soda. Please use my Vanilla Almond Glaze recipe to complete this cake! Drizzle glaze over the crunchy top portion of cake. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). Use a knife to scrape the sides if cake becomes stuck. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). I used a non stick angle food spring formed tube pan. This is a way to ensure that the ingredients are being thoroughly blended together - For example add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture - so on and so forth - DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
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