Coconut & Cinnamon Buttermilk Bundt Cake

Still need an item for Mother's Day Brunch?  Ding, ding!  This one pleases all types.  

Rich, dense and flavorful, it will make that special Mom in your life love you forever!

Let me start by saying I have NO IDEA why I registered for a castle-type, pointy-looking bundt cake pan for my wedding back in 2006.  Why?  I really don't like it, in fact it keeps me from making bundt cakes!  And if someone from my family, hometown or a friend is reading this....cringing....knowing you bought it for us, I'm sorry I made you do such a thing!

Long story short, a bundt cake pan is on my long list of things to get someday.  {Which will probably be never, as really, who goes on a special shopping trip for bundt pans?}

Now, for the 200 readers I've already lost because I'm taking about bundt pans, let's move on.

I needed a dessert to take to a brunch a few weeks back.  I wanted something easy, yet tasty, but also something I could make the night prior and not have to scramble with in the morning.

I turned to an old cookbook my sister gave me back in the day.  You know the ones.  Where a company asks all their employees to submit their favorite recipes, they collect them on typed paper and bind it at Staples.

Hey, don't knock 'em!  Some of the best recipes {without photos mind you} are found in these cookbooks.  This one happens to be a banking association.  These recipes are ones that have been passed down over the years and are very loved.

It's a recipe I've made before but I kicked it up a notch this time, adding in sweetened shredded coconut, almond extract and why not....a sugary glaze!

I'm headed to my hometown today to spend some time with family and attend a cousin's graduation party, oh, and a Mother's Day Brunch on Sunday before we head back.  If I had planned it a little bit better I would have brought this with me!

Save or pin this recipe for that special day you have coming up!

And do yourself a favor and read this tuitorial on How to Make Buttermilk.  So many variations!  Did you know there are 9 different ways to make it?  Such a great read with many, many recipes to boot.

Coconut and Cinnamon Buttermilk Bundt Cake

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1/2 c. melted coconut oil

2 c. sugar + 3/4 c.

2 eggs

2 c. buttermilk + 2 T.

2 t. almond extract + 1 t. 

2 t. baking soda

4 c. flour

1/2 t. salt

2 1/2 t. cinnamon

2 c. shredded sweetened coconut

1 c. powdered sugar

1.  Preheat the oven to 350 degrees and grease the bundt pan well with cooking spray.

2.  In a stand mixer combine the coconut oil, 2 c. sugar, eggs, 2 c. buttermilk and 2 t. almond extract.

3.  Add in the flour, baking soda, salt and shredded coconut.

4.  Pour half of the batter in the bundt pan.

5.  In a bowl combine the 3/4 c. sugar and cinnamon.  Sprinkle half over the half batter in the pan.

6.  Pour in the remaining batter.  Sprinkle on the remaining sugar/cinnamon mix.

7.  Bake for 50 minutes or until golden and a knife inserted comes out clean.  Remove from the oven and allow to cool for 10 minutes.  Invert onto a plate and remove from the bundt pan.  Place the cake on a dish that you will be serving it on.

8.  In a bowl combine the powdered sugar, 1 t. almond extract and 2 T. buttermilk.  Mix to form a glaze, adding more buttermilk if too thick.

9.  Pour glaze over the cake allowing it to dip down the sides of the cake.  Keep cake covered until ready to slice and serve.  It will stay fresh for 2-3 days covered.