Now that my husband and I have finally replaced our 15-year old mattress with a plushy new one–woohoo!–there is very little that will lure me out of my cozy nest in the wee hours of the morning. Going for a walk? Nah, too dark. Doing the laundry? Nah, I can wear the same pants again. Baking a cake? Sure, why not. After all, today is National Bundt Cake Day and I couldn’t miss it!
My coworkers have grown used to random acts of cakeness, so nobody thought it was all that odd that I bustled in through the door with a picnic basket and a Talenti Gelato container with glaze in it yesterday. This is old hat by now. But when I unmolded the masterpiece and laid it out for all to see, it begged to be noticed. Of course, it could be that I work in the Planning/Zoning and Building Departments and this cake was ripe for some building code and zoning violation jokes, being shaped as a structure and all. (Did you pull a permit for that thing? Looks like it’s a little close to the property line. Uh-oh, we may have a blighted property on our hands, now that half of it has been eaten…) I’d like to think it was my prowess in getting it out of the pan in one piece that attracted the attention. Towers have never been so tasty.
I’ll admit that I used a silicone pan this time. I’m changing things up trying to find my bundt niche. I HATE cleaning silicone baking pans after using them. They squirm and shift incessantly, like a newly-mobile babe in the bath, nowhere firm enough to hold up to my scrubbing. But they do such a nice job in producing an intricate cake that it’s hard to discount them entirely. I only have the patience to bake in silicone once or twice a year, so enjoy it while it lasts.
It’s going to be 45 degrees today. There’s the potential for a Nor’Easter next week, right before Thanksgiving. Coconut, take me away to some tropical place! I’m not ready for this!
Happy National Bundt Cake Day!
- 3 cups cake flour
- ¾ teaspoon kosher salt
- ½ cup (8 Tablespoons) unsalted butter, softened
- ½ cup coconut oil, solid
- 2½ cups granulated sugar
- 6 large eggs
- 2 vanilla beans, scraped
- 1 Tablespoon dark rum
- 1¼ cups canned unsweetened coconut milk, divided
- 1½ cups sweetened flaked coconut, packed lightly
- 1 cup confectioners sugar
- Preheat oven to 350 degrees Fahrenheit. Butter and flour (or coat with Pam Baking Spray) a 12- to 15-cup bundt pan and set aside.
- In a medium bowl, combine the flour and salt. Stir with a fork until well-blended, then set aside.
- In the bowl of a stand mixer, combine the butter and coconut oil. Beat until light and fluffy, 3-5 minutes.
- Gradually add the sugar while continuing to beat at medium speed.
- Add the eggs one at a time, beating in between until well blended.
- Add the vanilla bean scrapings and rum, mixing thoroughly.
- On medium-low speed, add the flour mixture in 4 additions, alternating with 1 cup of the coconut milk in 3 additions, starting and ending with the flour.
- Remove bowl from mixer and fold in the flaked coconut.
- Scoop into the bundt pan and spread evenly.
- Bake for 1 hour 10 minutes or until the top is golden and a cake tester inserted in the middle comes out with a few crumbs attached.
- Cool in bundt pan for 10 minutes (longer if using silicone; I waited 45 minutes), then cover with a large plate and invert, transferring the cake to the plate. If using a conventional pan, you may need to loosen the edges with a butter knife first.
- Gradually add the remaining coconut milk to confectioners sugar, whisking, until you’ve reached desired consistency. This may mean more or less of the coconut milk and/or confectioners sugar.
- Drizzle glaze over the slightly warm cake.
Some of the #BundtaMonth ladies have joined me in celebrating National Bundt Cake Day, even though it’s not our usual link-up time. Let’s see how they’re partying on their blogs today!
Chocolate Ganache Draped Banana Bundt Cake and Earl Grey Chocolate Bundt Cake by Laura | The Spiced Life Chocolate Hazelnut Baby Bundt Cakes by Paula | Vintage Kitchen Notes Cinnamon Crusted Sweet Potato Bundt with Honey Glaze by Kate | Food Babbles Cream Cheese Swirled Chocolate Bundt Cake by Anuradha | Baker Street Tunnel of Fudge Bundt Cake with Hazelnuts by Alice | Hip Foodie Mom Vanilla Bundt Cake with Caramel Glaze by Lora | Cake Duchess