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 180�c 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..