Orange, Cinnamon, and Coconut Bundt Cake

Name: Orange, Cinnamon, and Coconut Bundt Cake
Total time: 1 h
Yield: 4 servings
Ingredients: 4 eggs organic; 3/4 cup dark brown sugar; 2 oranges zest; 1/2 Orange juice; 1/4 cup vegetable oil; 1 cup natural yogurt; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 dry pint flour; 7/8 cup whole wheat flour; 5/8 cup grated coconut

ANANÁS E HORTELÃ

11Ingredients

60Minutes

┅Calories

Read Directions

Description

Coconut doesn't have to be the primary ingredient in cakes; it can also be used to lend its own brand of sweetness and goodness to all manner of baked goods, such as this glorious Bundt cake. Besides, coconut goes well with so many different flavors, including the oranges that give this treat its heady fragrance. Using a combination of regular and whole wheat flour, and adding yogurt to the batter, makes for a more wholesome dessert.

Ingredients
US|METRIC
SERVINGS:

4 eggs (organic)
3/4 cup dark brown sugar
2 oranges (zest)
1/2 Orange (juice)
1/4 cup vegetable oil
250 milliliters natural yogurt
1 teaspoon baking powder
1 teaspoon cinnamon
150 grams flour
100 grams whole wheat flour
50 grams grated coconut

Directions

Preheat oven to 180 degrees Celsius.
Grease a bundt cake pan with butter or margarine.
In a bowl, add the eggs and sugar and beat very well with an electric mixer until the mixture is fluffy.
Add the zest, juice, oil, and yogurt and mix well.
Sift the flours with baking powder and cinnamon, add to the batter and mix gently until smooth.
Add the coconut and stir.
Place the batter in the cake pan and bake for about 40 minutes, use the toothpick test to check for doneness.

Discover more recipes from Ananás e Hortelã