Coconut Bundt cake

Ingredients

• • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 1 1/2 cups packed sweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2 large whole eggs
  • 2 large egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup coconut milk
  • 1 1/2 cups sifted confectioners' sugar
  • 3 tablespoons milk
  • Petal dust, in pink

• Directions

  1. Preheat oven to 350 degrees. Butter and flour an 8-inch (6-cup) Bundt pan. In a food processor, pulse coconut, flour, baking powder, and salt until combined.
  2. In a mixing bowl, beat butter until creamy. Gradually add granulated sugar until mixture is light and fluffy, about 4 minutes. Add eggs, egg whites, and vanilla; continue beating until incorporated. Add the flour mixture in three alternating batches with the coconut milk, beating well after each addition.
  3. Pour batter into prepared pan. Bake until a cake tester inserted into middle of cake ring comes out clean, about 35 minutes. Transfer to a wire rack; let cool in pan, 30 minutes.
  4. Trim top of cake with a serrated knife to make a flat base. Run a small knife around edge to loosen; invert cake onto rack to cool completely.
  5. In a bowl, whisk confectioners' sugar and milk until smooth. In a separate bowl, toss remaining cup coconut with petal dust, adding just enough to reach the desired shade. Drizzle icing over top of cake; sprinkle with pink coconut.

Cream Cheese Pound Cake

Ingredients
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
Directions
Preheat oven to 325 . Grease one bunt cake pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325  for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Chocolate Brownie Bundt Cake

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
1 3.5 oz bar of Ghirardelli Twilight Delight 72% cacao chopped
1 cup boiling water
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
 2 1/2 sticks unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
3 tablespoons cold  brewed coffee
1 1/2 cups coconut milk



Have all the ingredients at room temperature.  Preheat an oven to 350degrees F. Grease the Bundt Cake Pan and dust with cocoa powder; tap out the excess.  To make the cake, in a bowl, combine the 1 cup cocoa powder and the  chopped chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In another bowl, sift together the flour, baking soda and salt. Set aside, in a large bowl cream the butter and sugar  and cold coffee together and slowly mix with the chocolate mixture until completely incorporated. Then start adding the  beaten eggs, once the eggs are mixed in, you can start adding the coconut milk and flour mixture, alternating between the two.  Slowly pour batter into your bundt cake pan, bake for about 45 minutes or until a knife comes out clean. When cake is done let the cake set for 15 minutes to cool and use a butter knife to loose the edges, and flip on to a cake plate.





For the icing

1 stick of melted butter ( not margarine )

6 tsp of milk

1 box of confectioners sugar

2 tablespoons cocoa

 Melt butter  in a sauce pan on stove and add milk, then stir in the sugar  and the cocoa a little at a time  until smooth then drizzle on the cake before it cools.

Pumpkin Cake

3 cups of sugar

1 cup of melted coconut oil

4 eggs

2 cups of pumpkin

3 ½ cups of Self rising flour

1 tsp. cinnamon

1 tsp. nutmeg

2/3 cup of water

½ cup walnuts

½ cups raisins

 Mix together ingredients and bake in a greased and floured bundt cake pan at 350 for about 1 hour until a knife comes out clean.

For the icing

1 stick of melted butter ( not margarine )

6 tsp of milk

1 box of confectioners sugar

 Melt butter  in a sauce pan on stove and add milk, then stir in the sugar a little at a time  until smooth then drizzle on the cake before it cools.