The coconut bundt cake is a fragrant and very soft dessert, with a delicate taste. It’s an easy recipe, suitable for a nutritious breakfast or a delicious snack, both in the summer and winter. To enrich the flavor, I added coconut yogurt, but this cake also works very well with plain or vanilla yogurt.

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6 – 8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Coconut Bundt Cake

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1 1/4 cups cake flour
1/4 cup dried coconut (grated coconut)
1/2 cup sugar
5.3 oz yogurt (coconut flavored)
1/3 cup vegetable oil
2 eggs (medium)
1 tsp baking powder (1/2 packet)
1 pinch salt
as needed butter
as needed flour

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Electric beaters
Bundt cake pan 8 inches
Spatulas silicone

Preparation of the COCONUT BUNDT CAKE

Place the eggs, sugar, and a pinch of salt in a bowl; beat with the beaters until you obtain a light and frothy mixture.
Add the coconut yogurt and vegetable oil, and continue beating for a few moments.
Add the dried coconut and mix, then sift in the flour and baking powder. Work with the beaters until you obtain a homogeneous mixture.
Pour the mixture into a greased and floured 8-inch bundt cake pan.
Bake in a preheated static oven at 356°F or a fan oven at 320°F for about 45 minutes (if unsure about the degree of doneness, do the toothpick test). Leave the cake in the turned-off oven with the door ajar for another 5 minutes.
Remove from the oven, let the bundt cake cool slightly, then remove it from the pan and let it cool completely, preferably on a rack.
Before serving the coconut bundt cake, you can sprinkle it with powdered sugar.
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