Ingredients and Weight:
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/4 cup milk
Preparation Time: 2 hours (including baking time)
Cooking Time: 35-40 minutes at 350°F (177°C)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine flour, sugar, baking powder, and shredded coconut. Mix well.
- In a separate bowl, whisk together the eggs, oil, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into a Bundt cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before removing from the pan and placing on a wire rack to cool completely.
- Serve with whipped cream or vanilla icing if desired.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 350, Fat: 18g, Carbohydrates: 48g, Protein: 5g
Dish Characteristics:
- Unique combination of coconut and Bundt cake gives a rich and tropical flavor.
- The shredded coconut adds a crunchy texture to the soft cake.
- Suitable for those who enjoy sweet and creamy desserts with a hint of tropical flavors.
User Comments:
- "This is an excellent combination of flavors! The coconut gives the cake a unique taste."
- "The cake was very moist and the coconut added a nice crunch."
- "This Bundt cake is a great dessert for those who love coconut."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Do not overmix the batter; this can lead to a tough cake.
- Use a Bundt cake pan specifically designed for baking Bundt cakes to ensure even baking and proper shape.
- If desired, add chopped macadamia nuts or other nuts for additional flavor and texture.
