Coconut Bundt Cake with Raspberries and Pomegranate Seeds

Coconut Bundt Cake with Raspberries and Pomegranate Seeds

  • Preparation 25 min
  • Cooking 1 h
  • Cooling 3 h
  • Servings 1
  • Makes 12 servings
  • Freezes Yes

This Bundt cake is red and white (holiday look: check), light and fluffy, and a breeze to pull off!

Featured in RICARDO Magazine HOLIDAY 2018 (p. 58)

Categories

Ingredients

    • 2 1/2 cups (375 g) unbleached all-purpose flour
    • 1 tbsp baking powder
    • 1/4 tsp salt
    • 1 can (14 oz/398 ml) coconut milk
    • 1 tbsp (15 ml) lime juice
    • 1 tsp (5 ml) vanilla extract
    • 1 cup (225 g) unsalted butter, softened
    • 2 cups (420 g) sugar
    • 3 eggs
    • Icing sugar, for serving
    • 2 cups (270 g) fresh raspberries
    • 1/4 cup (45 g) pomegranate seeds

Preparation

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