Julia`s Caribbean – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 50 g chocolate, white
- 220 g butter, or mararine
- 160 g suar
- 4 medium egg (s)
- 300 grams flour
- 3 teaspoon, heaped baking powder
- 200 g coconut milk
- 5 drops vanilla flavor
- 200 g pineapple, canned, drained and cut into small pieces, collect the juice
- 25 ml rum
- 4 tablespoon desiccated coconut
- Fat, for the shape
- Flour, for the mold
For the glaze:
- 1 teaspoon desiccated coconut
- 100 g powdered suar
- 1 tablespoon rum
- 1 tablespoon pineapple juice
Print Recipe
Pin Recipe Instructions
- Chop the white chocolate. Mix the fat with sugar until frothy. Stir in the eggs one at a time. Mix the flour with baking powder and stir into the dough alternately with the coconut milk. Fold in the vanilla flavor, pineapple pieces, desiccated coconut and rum.
- Preheat the oven to 180 ° C. Grease and flour a bundt pan. Pour in the dough and bake on the middle rack for 60 minutes (stick test).
- Let cool down a bit and turn out onto a wire rack. Let cool down completely.
- Roast the desiccated coconut in a pan without adding any fat.
- Mix the icing sugar, rum and pineapple juice into a glaze and coat the cake with it. Sprinkle the roasted coconut flakes on top.
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