This is a play on my Blueberry-Coconut Bundt Cake… just a little bit more summery, if you will. The coconut is sweet (but just naturally- make sure you buy the unsweetened flakes!), and the cake is so moist. We enjoyed the first round of this cake on the back deck with a side of summer sunshine before I wrapped the leftovers up in foil and a zippy bag and stored it away in the freezer. It was in there for about 3 weeks I think, before I defrosted it just the other day, and it was still just as delicious. Neither the texture nor the flavors changed, so I think the next time I make this I’ll bake two and save one for a rainy day!
So, it’s Friday and I hope you all have a lovely weekend, but before I sign off I wanted to share this
blurry adorable picture of Cooper- He had been rooting around under a bush looking for some (real or imaginary) bit of food, I guess… and when he came back in he had all this junk stuck to his little face. Poor guy, but pretty typical- the boy is an explorer at heart 🙂
Blueberry-Coconut Bundt Cake
- Bakers Joy (or other nonstick spray)
- 1-1/3 cups granulated sugar
- 2/3 cup vegetable oil
- 1 13.5 oz can light coconut milk
- ¼ cup So Delicious coconut milk (plus 4 T)
- 3 t vanilla extract
- 3 cups AP flour
- 2 t baking soda
- 1 t salt
- 1 ½ cups shredded unsweetened coconut
- 1 ½ cups fresh strawberries, rinsed, dried and sliced
- Extra coconut flakes, for sprinkling (if desired- not necessary)
- Spray inside of bundt pan with Baker’s Joy, and set aside.
- In a large bowl combine the sugar, vegetable oil, both kinds of coconut milk, and vanilla. Stir really well to get rid of any lumps.
- Stir the remaining dry ingredients (leaving out the blueberries and coconut flakes), a small amount at a time, into the mixture. Once well mixed, fold in the blueberries and coconut flakes.
- Pour into pan and bake for 50-55 minutes at 350 degrees or until a wooden skewer comes out clean (well, it may be stained blue if you stab a berry! Just make sure there’s no cake goo stuck to it)
- Allow to cool in the pan for 10-15 minutes, then remove from pan onto cooling rack. Once completely cooled you can sprinkle with coconut flakes if desired.