This cake was by far the biggest Bundt A Month challenge I have faced. Confession: I don’t usually care for tropical desserts. And tropical is March’s theme. Have you ever noticed that the hotter the climate gets, the sweeter the desserts get? Not richer or unhealthier, but just naturally sweeter. Rice puddings, custards… They are just too sweet for me, as ar the fruits that often comprise desserts in warmer places: bananas, mangoes, papaya, melons… So I was stumped for quite a while.
Outside the box was the only place to go. First, citrus. Most citrus is sub-tropical, meaning that it grows in the tropics but it is also often hardy enough to survive some frost. So I felt that citrus was somewhat keeping within the spirit of the challenge, but not completely. So I added an actual vanilla bean, totally tropical, and extra virgin coconut oil, once again totally tropical. Mind you the biggest flavor is orange, so I may have cheated a bit, but with this result I cannot find it in myself to care. This was one of the most unique and delicious cakes I have ever made. I was inspired by Warren Brown’s Sassy Cake, which can be found on the Food Network, but slightly different versions can also be found in his CakeLove: How to Bake Cakes from Scratch as well as in Baking from the Heart: Our Nation’s Best Bakers Share Cherished Recipes for The Great American Bake Sale, so I ended up consulting all 3 before deciding to diverge in a completely different direction.
The most intriguing part of this cake is that somewhat elusive yet heady coconut perfume from the coconut oil. Be sure to use extra virgin coconut oil, as only that will smell right (refining coconut oil removes almost all coconut fragrance). Also, be aware that (sadly but not catastrophically) that coconut perfume will fade over time, so on day 3 you will have a kick ass orange vanilla cake that is not quite so unique. This cake was a huge hit with my family. It has been devoured and chosen over all manner of storebought novelties (not always the case for my kids by, say, day 3 of a dessert).
Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use any tropical fruit – and bake us a Bundt for March
– Post it before March 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
I hope you check out everyone else’s fabulous tropical bundts!:
Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
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- 3 cups (378 g) AP flour
- 1 1/2 t cornstarch
- 1/2 t salt
- 1/4 t cayenne pepper don't leave out-the heat is subtle but it balances the sweet
- 1/4 t baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup extra virgin coconut oil
- seeds from one fat soft vanilla bean
- zest of 2 oranges
- 3 cups sugar
- 5 eggs
- 2 egg yolks
- 2 t decent quality tequila
- 2 t coconut rum
- 1 t limoncello
- 1 triple sec
- 1 t Tuaca
- 2 t vanilla
- 1/2 cup orange purée peel and segment the oranges and then puree the segments--3 oranges will leave you with some extra puree
- 1 cup full fat sour cream
Preheat your oven to 350 degrees F.
Zest the oranges. Set aside. Then prepare the orange puree. Set aside.
Grease and flour a 10-12 cup bundt pan. Also grease and flour either some mini loaf pans or mini bundt pans. Set aside.
Whisk together the flour, salt, cayenne pepper and baking soda. Set aside.
Measure out the liquors and vanilla extract. Set aside.
In a mixer fitted with a paddle attachment, beat the butter and extra virgin coconut oil until creamy and completely incorporated. Add the orange zest and vanilla seeds. Beat for 30 seconds. Slowly add the sugar, beating until light and fluffy.
Scrape the sides and bottom of the bowl.
Add the eggs to the mixer 1 at a time, scraping down the sides as necessary. Add the egg yolks and incorporate them as well.
Whisk together the orange puree and sour cream. Mix in the liquors and extract.
At lowest speed, in 4 and 5 additions, respectively, alternately add the flour mix and sour cream mix. Fold by hand at the very end to ensure it is all incorporated.
Pour the batter into the prepared bundt pan until 3/4 full. Divide the remaining batter evenly into the mini bundts or loaf pans (put an inch or so of water into any mini bundt wells that do not have batter). Bake the smaller cakes for 15-20 minutes at 350 F. For the larger bundt cake, bake for 45 minutes at 350 F and then reduce the heat to 325 F and bake an additional 20-30 minutes. For either size cake, test for doneness by watching for the sides of the cake pulling away from the pan, and for a cake tester inserted into the center of the cake to come out clean or with only a few crumbs attached.
Let the cake cool in the pan for 15 to 20 minutes (5-8 minutes for the mini cakes--and be sure to soak up or otherwise remove any water in mini bundt wells). Invert the cake onto a cooling rack. Allow the cake to cool completely.
Sprinkle with powdered sugar before serving.
This cake will continue to taste fantastic as the days pass, but it is truly best during the first day or 2, as that is when the elusive, gorgeous aroma of coconut is the strongest.
I actually do adore almost all tropical fruits but only when they’re at that early ripe point while they’re still a bit tart. Good idea going with citrus though…the cake sounds wonderful and I totally think it counts as tropical!
The Ninja Baker says
Gorgeous Bundt. Laura. Great tip about coconut oil, too. And love the photos of your darling daughter.
P.s. Wondering why there is a line crossed through my White Chocolate Guava. The mini Bundts are alive and well at NinjaBaking.com =)
That link is currently broken, working to get fixed as fast as I can. Argh! Computers!
Paula @ Vintage Kitchen says
You turned out a wonderful cake Laura! I like the mix of liquors, so interesting. Too bad I can´t find coconut oil in this country.
Dorothy at ShockinglyDelicious says
love your flavor combo! (How much triple sec?)
Ack! Thanks for pointing that out. 1 teaspoon.
Stephanie @ Girl Versus Dough says
This sounds SO delicious. Love the “hint” of coconut — just the right amount!
I’m glad you were able to find a cake to bake for the Tropical #BundtAMonth. You have an awesome pan and the powdered sugar makes the design really stand out. Great cake recipe too!
Alice @ Hip Foodie Mom says
What a gorgeous bundt cake! Love it! Love the combination of flavors . . and LOVE the bundt pan. I really love the ones with interesting and intricate designs. . so beautiful!
Such a lovely cake, that is one cool pan!! Love the pictures of the kids devouring it. You know it is a hit when they love it!! Thanks so much for sharing!!
The Messy Baker says
The kiddos look like they’re enjoying that cake, and I can totally see why. It’s a beauty!
I’ve been wanting to bake with coconut oil and now I have your recipe to follow- thanks! Very pretty cake!
why, there’s booze in this cake! love the flavors, laura!
and no, i haven’t caught continuum, though the premise sounds great!
Rosie @ Blueberry Kitchen says
Yum, your bundt cake looks absolutely gorgeous!
Kate | Food Babbles says
WOW!! This sounds amazing!!! This is so creative and flavorful and I love all the orange, liquors and the surprise of cayenne. I need to make this! Lovely!
Anita at Hungry Couple says
Tropical…sub-tropical…what’s the difference when the cake looks so delicious. I love orange in cakes!
What a couple of cuties you have there, Laura! Mine always loved an after bath snack in PJs too. Or cake for breakfast! You were admiring my pan but I am loving yours! I love the way a light sprinkling of powdered sugar brings out the definition. I don’t think orange was cheating at all but you elevated plain orange with the addition of vanilla and coconut oil anyway. Lovely cake!
Betty Ann @Mango_Queen says
Wow! What a pretty cake and I’m sure the vanilla orange flavors go well with a hint of coconut. Can’t wait to try this. Thanks for sharing, Laura!
Laura Dembowski says
That cake is beautiful! I am so wondering what the flavor is like with the cayenne pepper! I will have to try it to find out.
Oh this cake looks and sounds divine!!Love the booze addition and coconut!!Gorgeous 🙂