Coconut Cranberry Bundt Cake | Recipes | Roland Foods

Ingredients

• 3 cups all-purpose flour
• 1 cup coconut flakes
• 2 ¼ teaspoon baking powder
• 1 tablespoon vanilla extract
• 2 cups sugar
• ½ teaspoon kosher salt
• 4 large eggs
• 1 ¼ cup vegetable oil
• 1 cup Roland® Unsweetened Coconut Milk
• 1 ½ cups chopped cranberries
• Preheat oven to 350 degrees F
• Whisk together eggs, sugar, vegetable oil, vanilla extract, and Unsweetened Coconut Milk
• In a separate bowl, combine all purpose flour, salt, baking powder, and coconut flakes
• Add 1/3 of the dry ingredients to the wet ingredients and mix just enough to combine. Repeat until all the dry ingredients are incorporated
• Fold in the chopped cranberries
• Add batter to a buttered and floured bundt pan and bake until a wooden toothpick inserted in the center of the cake comes out clean - about 60-70 minutes
• Serve with sugared cranberries