I cannot believe it is already September… time if flying! Summer is almost over and I have to admit, I am really excited about fall. September is my birthday month (am I really turning 32?!) and, it is also national Honey Month! Did you know that? I thought I celebrate with this extremely moist and tasty Honey Coconut Bundt Cake. I have to say that this cake was a total experiment but I hit the jackpot! It is unbelievably moist and soft thanks to coconut milk and honey, and, I think coconut and honey is one of my new flavor combos. Sooo good. Jackpot.
I also really love this heritage bundt pan, but I often had real trouble getting the cake out in one piece, despite the fact that it’s non-stick. The very tips are just so thin and fine that I always had cake stuck in there which then ripped the whole thing apart. So I did some research and came across one of the best baking tips ever: do not use butter (I always use butter) to grease the pan and do not use flour (which I also always use). Instead, use vegetable oil or non-stick oil spray, and bread crumbs! The problem with butter and flour is that is basically bakes the cake to the pan.
It worked like a charm! After cooling the cake in the pan for about 5-10 mins, which is also a crucial step, I flipped the pan over and the cake came out beautifully in one piece.
- 2 sticks unsalted Challenge Butter, room temperature
- 2 cups light brown sugar
- ½ cup honey
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 can unsweetened coconut milk (full fat!)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup shredded coconut, unsweetened
- pinch of salt
- Preheat oven to 350 degrees F. Grease a 10-cup or 12-cup bundt pan with vegetable oil and line with bread crumbs.
- In a medium bowl, whisk together the flour, baking powder, salt and shredded coconut, set aside.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl, then add the eggs, the yolks, honey and vanilla extract. Beat for another 3 minutes until light and creamy.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Do not overmix and stop the mixer as soon as all ingredients are just combined.
- Spoon the batter into the prepared pan, smoothing the top into an even layer.
- Bake until a sharp knife or toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes.
- Transfer the pan to a wire rack to cool completely.