BUTTERING US UP
Coconut Bundt Cake
Because you deserve nothing bundt the best!
The defining feature of a Bundt cake is it’s classic ring shape. Basically, it’s like a giant donut—what’s not to love? Oddly enough, a man named H. David Dalquist, a radar technician for the U.S. Navy during World War 2, invented the Bundt cake pan. After the war, Dalquist and his brother purchased Northland Aluminum Products, and put creating great cookware products on his radar. At the request of two local women who were looking to emulate a traditional European cake mold, Dalquist designed what we now know as the Bundt cake pan. The pan became popularized in a 1966 Pillsbury Bake-Off Contest, when a fudge cake made with the pan took second prize. Because there is no “classic” recipe for Bundt cake, it makes it a particularly fun cake to experiment with.
This recipe has tropical twist, with coconut milk used in the batter and shaved coconut flakes on top of the glaze. Yum! Made rich and buttery with Stirling Creamery’s Churn 84 unsalted butter, this cake would be great combined with coffee and good friends. Or on your own, who are we to judge? As Jenny from the BrunetteBaker says, “Cake always understands.”