Easter for me is a home filled with the smell of warm spicy hot cross buns, chocolate eggs, and thoughts of fluffy white bunnies and soft yellow chicks. But there always has to be cake, so this year its this beautiful moist Coconut Bundt Cake, topped with blush pink drizzle icing and flaked coconut.
When planning a blog post, there are many factors I take into account before I start baking. The colour scheme, the props, the mood, and the recipe all have to work together as one, and I always have an idea of how its going to turn out and what its going to look like once photographed. This coconut bundt cake was going to be soft and yellow with pastel pink drizzle and coconut adorning it, bunnies, chicks, the whole Easter thing, but then a spotted these beautiful lilac and blue hydrangeas, and I just knew that they would be perfect to compliment this cake.
Easter is the only time of the year when it is safe to put all your eggs in one basket, or should I say one bundt cake. Happy Easter to you all my friends.
- A bundt pan must always be very well greased, either with a cooking spray or buttered and floured in every little surface of the pan. Because they are normally decorative pans they have lots of surface area to grease, so make sure you reach every spot.
- Once the cake batter is in the pan, knock the pan a few times to make sure that all air pockets in the decorative nooks are dispersed.
- Cool your cake completely, at least 30 minutes before removing it from the pan.
- Use a rubber spatula to slide down the side of the pan to ease the cake out. Any metal objects will scratch and damage your pan.
Easter Coconut Bundt Cake
