Recipes

Coconut Bundt Cake with Sugared Cranberries

Coconut Bundt Cake with Sugared Cranberries is an exquisite holiday dessert that will look gorgeous on your table! It’s wonderfully moist with an intense coconut flavour.

One of my favourite shows for cooking inspiration is Mary’s Kitchen Crush. Chef Mary Berg is Canadian, and the first female winner of MasterChef Canada!

So, today I’m sharing one of Mary Berg’s recipes, that I tweaked slightly, called Coconut Bundt Cake with Sugared Cranberries. It is absolutely delicious and the fresh coconut aroma is amazing!

How to Make Coconut Bundt Cake with Sugared Cranberries

Sugared Cranberries:

  • Combine a half-cup of the sugar with the water in a small pot and set over medium heat. Allow the mixture to come to a simmer and cook until the sugar is fully dissolved – three minutes.
  • Spread an even layer of the remaining sugar over the bottom of a pie plate and set aside.
  • Remove the syrup from the heat and quickly toss in the cranberries.
  • Using a slotted spoon, remove the cranberries from the syrup, allowing any excess to drip off, then gently toss them in the remaining sugar.
  • Transfer the sugar-coated cranberries to a clean pie plate and allow them to dry so that the sugar forms a crisp coating on the outside of each berry – one hour.

Coconut Bundt Cake

  • Preheat oven to 350 degrees F. and grease a bundt pan with non-stick cooking spray.
  • In a large bowl, cream the coconut oil and sugar together until slightly pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, coconut extract, and sour cream. 
  • In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Stir in the coconut and add the dry mixture to the wet; stir just to combine.
  • Pour the batter into a prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  • Allow the cake to cool for 20 minutes in the pan then turn it out and allow it to cool completely on a wire rack.

Glaze

  • Prepare the glaze by beating together the cream cheese and butter until well combined. Slowly incorporate the powdered sugar, about a quarter cup at a time, until the glaze is smooth.
  • Add in the coconut extract and 4 tbsp milk or cream. Add a little more milk or cream, if needed, to achieve a smooth and thick glaze.
  • When the cake is cooled completely, transfer it to a serving platter or cake pedestal and pour the glaze over the top, allowing it to drip down the side. Using a butter knife, spread the glaze to completely cover the cake.
  • Allow the glaze to set for 10 minutes, then top the cake with some of the sugared cranberries. Scatter the remaining sugared cranberries around the base of the cake.
  • Sprinkle fancy coconut over the top and sides of the cake, if desired.

Did you think this Coconut Bundt Cake with Sugared Cranberries would be difficult to make? There are a few components ~ but it’s so EASY! My Carrot Cake with Pineapple and Pecans is another show-stopper cake you can try. If you enjoyed this recipe, be sure to give this post a Pin!

xo, Linda

Coconut Bundt Cake with Sugared Cranberries

Coconut Bundt Cake with Sugared Cranberries is an exquisite holiday dessert that will look gorgeous on your table!
Total Time1 hr 30 mins
Course: Dessert
Keyword: Coconut Bundt Cake, Coconut Bundt Cake with Sugared Cranberries

Ingredients

Sugared Cranberries

  • 1 cup fresh cranberries
  • 1 1/2 cups sugar
  • 1/2 cup water

Coconut Bundt Cake

  • 1/2 cup coconut oil
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup finely ground dried coconut

Glaze

  • 1/2 cup cream cheese, room temperature
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/2 tsp coconut extract
  • 4 tbsp milk or cream, more if needed
  • 1/4 cup fancy coconut, for garnish, if desired

Instructions

Sugared Cranberries

  • Combine a half cup of the sugar with the water in a small pot and set over medium heat. Allow the mixture to come to a simmer and cook until the sugar is fully dissolved – three minutes.
  • Scatter an even layer of the remaining sugar over the bottom of a small pie plate and set aside.
  • Using a slotted spoon, remove the cranberries from the syrup, allowing any excess to drip off, then gently toss them in the remaining sugar.
  • Remove the syrup from the heat and quickly toss in the cranberries.
  • Transfer the sugar coated cranberries to a clean small pie plate and allow them to dry so that the sugar forms a crisp coating on the outside of each berry – one hour.

Coconut Bundt Cake

  • Preheat oven to 350 degrees F. and grease a bundt pan with non-stick cooking spray.
  • In a large bowl, cream the coconut oil and sugar together until slightly pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, coconut extract, and sour cream. 
  • In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Stir in the coconut and add the dry mixture to the wet; stir just to combine.
  • Pour the batter into a prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  • Allow the cake to cool for 20 minutes in the pan then turn it out and allow it to cool completely on a wire rack.

Glaze

  • Prepare the glaze by beating together the cream cheese and butter until well combined. Slowly incorporate the powdered sugar, about a quarter cup at a time, until the glaze is smooth.
  • Add in the coconut extract and 4 tbsp milk or cream. Add a little more milk or cream, if needed, to achieve a smooth and thick glaze.
  • When the cake is cooled completely, transfer it to a serving platter or cake pedestal and pour the glaze over the top, allowing it to drip down the side. Using a butter knife, spread the glaze to completely cover the cake.
  • Allow the glaze to set for 10 minutes, then top the cake with some of the sugared cranberries. Scatter the remaining sugared cranberries around the base of the cake.
  • Sprinkle fancy coconut over the top and sides of cake, if desired.

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