Winter kicked in again last week. Sleety, rainy, snowy gross gray weather. Typically I am a winter girl through and through (the more snow, the merrier!) but living in a dark cabin as a stay at home mom, things can turn into ‘The Shining’ right quick. To survive, I snuggled up with a bundt cake. Bourbon, coconut and pecans sounded about right. 😉
The original recipe from Southern Living uses three cups of all purpose flour and three cups of sugar. This is a great option if you don’t have spelt flour on hand and don’t give a rip about blood sugar levels. If you make it that way, you might even give yourself an extra day’s shelf life! On the other hand, you won’t be nearly as cool but I don’t judge. 😉
Finally, isn’t this bundt pan shape lovely? Our sweet elderly neighbor brought it over for me because she never uses it. I think it looks like wintery pinecones. *swoon*
Hope you enjoy! xoxo
Coconut Bourbon Pecan Bundt Cake
A hearty coconut bundt cake with loads of bourbon flavor. Just a light dusting of powdered sugar is needed.
Preheat oven to 325. Grease and flour the heck out of a 12 cup bundt pan.
In a medium bowl, whisk together the flours and salt. Set aside.
In a mixer, beat the butter and cream cheese together at medium high speed until creamy.
Add sugar and beat until light and fluffy.
Add eggs one at a time until just combined.
Add the flour mix alternately with the bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition.
Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured bundt pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Enjoy!