Bundt cakes are underrated 
so we got a simple recipe for you to try out today! Introducing, Coconut Red Velvet Bundt Cake! Level up your red velvet cake with a splash of Rasaku’s 
Coconut Milk along with their Coconut Cream to finish its topping! These two ingredients certainly will make your cake taste the coconut flavour that’s made from fresh ripe coconuts and capture the tasty aroma that you can’t ignore 
Coconut Red Velvet Bundt Cake
Ingredients
- 60 g
Butter - 25 g
Cream Cheese - 100 g
Sugar - 1 nos
Eggs - 2 ml
Vanilla Essence - 125 g
Cake flour - 10 g
Cocoa powder - 3 g
Baking soda - 125 ml RASAKU Coconut Milk
- 15 ml
Red colouring - 15 ml
Vinegar
Coconut Glaze
- 100 g
White chocolate - 75 ml RASAKU Coconut Cream
- 15 pcs Blueberry
Instructions
- Mix RASAKU Coconut Milk together with vinegar and give it a stir. Then let it set aside.
- Cream butter, cream cheese and sugar until light and fluffy.
- Add in eggs with vanilla essence until smooth.
- Add in cake flour, salt, baking soda, cocoa powder until well incorporated.
- Lastly add all liquid ingredients until it is well mixed.
- Grease bundt cake pan and pour batter into the pan and bake at 180c for 25mins.
- For the glaze, pour RASAKU Coconut cream into white chocolate bowl and microwave it until it has fully melted and transfer it into the piping bag.
- Once bundt cake is done, pour glaze over red velvet bundt cake and decorate with blueberries..
We collaborate with Rasaku Yen to create this awesome recipe.
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