**giveaway is now over**

This triple coconut bundt cake is perfect for the coconut lover. Coconut in the cake, soaking syrup and glaze and topped with more coconut. A tropical vacation in a cake! Cake recipe from Beautiful Bundts by Julie Anne Hession.

Flu season is no joke. I was planning on blogging this triple coconut bundt cake recipe and giveaway before Christmas. But with getting a cold, then my kids winter break from school, and me getting the flu at the last week of their break and FINALLY feeling better now three weeks later, I am finally posting it. So I apologize for being somewhat MIA here, and I have some posts and giveaways I had planned for Christmas coming up. Maybe they will be Valentine’s giveaways? Either way, giveaways to come and we will start with this post for this lucious triple coconut cake.

I have some amazingly talented friends in the food blog world and when one publishes a cookbook or baking book I am always excited to get my hands on a copy to make their recipes and giveaway a copy of the book. Julie is a local Las Vegas food blogger who, besides writing baking books ( she already has published a book on cookie decorating and hand pies), is a very successful competitive cook and baker. She has won many cook-offs locally and on Food Network. She spends part of her time in Jackson Hole Wyoming with her husband and young daughter. It’s a nice place to go to get away from the extreme heat of Las Vegas summer. She is one of the nicest people I have met in the food blog world, glad to be able to call her a friend. I loved seeing her many amazing bundt cakes she was posting on Instagram last year, knowing she was soon to come out with a new book. Her blog is Peanut Butter and Julie.

I had my eye on Julie’s Triple Coconut Bundt Cake to make first and I had just ordered a new bundt pan in the mail, so I waited until the pan arrived before I made it.

I looked through the book to see what I would want to make while I was waiting for my pan arrived and I landed on the Lemon Lover’s Bundt. I had just picked some gorgeous and huge Meyer lemons from my tree so I knew I had to make this bundt.

When I first made this cake I hadn’t originally planned on photographing it since the bundt cake I wanted to make for my blog was the triple coconut bundt cake. But I had some lovely light shining onto my new kitchen table so I took a few snaps.

You know when you get that thick slice of iced lemon bread at a coffee pastry shop and its sweet and tart all at the same time and oh so  good? That is this cake but better. Like, a million times better. The use of lemon juice, and zest in both the cake and the icing is genius. I love seeing the little flecks of zest in the icing, and this cake is so perfectly moist and dense and oh so lemony.

One of the best parts about this lemon cake is you can cut bigger slices than you get when buying at a coffee shop! And all of its lemony goodness. I had a few sweets in my house already, since Christmas time was coming up, I gave almost half of this cake to a neighbor. They loved it so much they asked me to make them another! My tree is still bursting with giant Meyer lemons so I think I will be making a few more lemon lover’s bundt cakes soon. And I definitely will be making the triple coconut bundt cake again soon too!

Julie’s book, Beautiful Bundts, has just about every kind of bundt you can think of. From sweet to savory, fruit only, retro and even mini bundts! The beginning of the books has lots of tips and tricks for bundt success. There is information on equipment you will need, techniques for different kinds of bundts, and the types of ingredients that work best for bundt cakes. It is a very thorough book with gorgeous photos to go along with the recipes. I am giving away a copy of Beautiful Bundts to one lucky reader. AND as a bonus I am adding in a bundt pan too. The Party Bundt to be exact.

Photo Courtesy of Julie Anne Hession, Beautiful Bundts

Here is the Lemon Lover’s Bundt made in the Party Bundt pan. This is one bundt pan I do not have yet. I love it, the shape is perfect for a glaze to run down between the edges, plus the name alone is just fun.

Recipe for the Triple Coconut Cake first, Entry form for the giveaway right below it!

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Yield: 12-14

Triple Coconut Bundt Cake

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Prep Time 30 minutes

Cook Time 1 hour 45 minutes

Ingredients

For the Cake

• 2 1/2 C Cake flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 C granulated sugar
• 14 TBSP unsalted butter, room temperature
• 3 large eggs, room temperature
• 2 large egg whites, at room temperature
• 1 C cream of coconut ( sweetened kind)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1/2 C buttermilk, room temperature
• 1 C lightly toasted shredded sweetened coconut

For the Soaking Syrup

• 2 Tbsp granulated sugar
• 1/4 full fat coconut milk ( unsweetened)

!For the Coconut Glaze

• 2 Cups confectioners sugar
• 1/4 C full fat coconut milk
• 1/2 tsp coconut extract

Garnish

• 1/2 C lightly toasted large flake coconut chips

Instructions

Preheat oven to 350 F (180C). 10 or 12 cup bundt pan ( any shape) either sprayed with cooking spray or lightly greased well with butter then floured

For the Cake:

In a medium bowl whisk together the flour, baking powder and salt.
In a bowl of a stand mixer combine the sugar and butter and beat on medium speed until very light and fluffy. 5-8 minutes

In another bowl whisk together eggs, egg whites, then whisk in the cream of coconut, coconut and vanilla extracts

With mixer on low speed, slowly add egg mixture to the butter mixture, stopping to scrape down sides of bowl as necessary, until fully incorporated. Beat for one minute.

With mixer still on low speed, alternate the flour and buttermilk, making three additions of flour and two of buttermilk. Beat until fully incorporated. Beat in sweetened toasted coconut.

Pour batter into prepared bundt pan and smooth the top. Bake in preheated oven for 45-60 minutes or until puffed, and golden and tester inserted into the middle comes out clean. Let cool in pan while preparing soaking syrup.

For the Soaking Syrup:
Combine the sugar and coconut milk in a small microwave safe bowl. Heat on high in 15 second increments, stirring between each until sugar is dissolved.

Using a pastry brush, brush the warm cake evening with half the syrup. Let cool for 10 minutes then invert onto a wire rack. Remove from bundt and and brush the cake with the remaining syrup. Let cool completely

For the Glaze:
To make the glaze whisk the glaze ingredients together until smooth.

When cool, pour coconut glaze over the cake, letting it drip down the sides. Garnish with toasted large flake coconut and let stand to allow the glaze to set before serving.

Notes

If you don’t have butter with tablespoon markings, measure 3/4 C plus 2 Tbsp to equal 14 Tbsp.

To toast coconut - spread in an even layer on a baking sheet and bake at 300 Deg F (150 C) stirring occasionally for about 8-10 minutes until toasted. Watch carefully as coconut can burn very quickly.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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Now time for the giveaway. ONE person will win a copy of Beautiful Bundts by Julie Anne Hession and a Party Bundt Pan by Nordic Ware. Fill out the form below, tell your friends, and good luck!!!

**giveaway is now over**