Honey Coconut Bundt Cake
Prep time
Cook time
Total time
Serves: 12
  • 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
  1. Preheat oven to 350 degrees F. Grease a 10-cup or 12-cup bundt pan with vegetable oil and line with bread crumbs.
  2. In a medium bowl, whisk together the flour, baking powder, salt and shredded coconut, set aside.
  3. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. 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.
  5. 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.
  6. Spoon the batter into the prepared pan, smoothing the top into an even layer.
  7. Bake until a sharp knife or toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes.
  8. Transfer the pan to a wire rack to cool completely.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2017/09/honey-coconut-bundt-cake.html