During the holidays it is key to have a great bundt cake in your arsenal. You will be traveling to lots of holiday parties and family gatherings right? Why not bring the cake that will wow them all?! This Cranberry, Ginger, & Coconut Bundt Cake is going to make your dessert the queen of the sweets table!
Besides the flavor the best part about this cake is that it stays moist and completely decadent for up to 3 days when it is covered at room temperature, so you can bake it the day before you need it and ice it right before your put on your party clothes.
I decorated my Cranberry, Ginger, and Coconut Bundt Cake with sugared cranberries, crystallized ginger, fresh bay, rosemary and star anise. You don’t have to go all out with the decorations if you don’t want to – a simple sprinkling of crystallized ginger over the vanilla icing is beautiful too. If you do decide to take on the task of making sugared cranberries I suggest you check out the tutorial that I used from Baker’s Royale. Making sugared cranberries is simple, but it does take a few hours so make sure you plan accordingly.
Cranberry, Ginger, & Coconut Bundt Cake
- Yield: 10-12 1x
For the cake
- Coconut oil for greasing pan
- 1 1/2 cups fresh cranberries
- 6 large eggs
- 1 cup brown sugar
- 8 tablespoons unsalted butter, melted and cooled
- 4 tablespoons full-fat coconut milk
- 2 teaspoons grated fresh ginger
- 1 tablespoon gluten – free vanilla extract
- 4½ cups blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- ¼ teaspoon kosher salt
For the glaze
- 2 cups confectioners’ sugar
- 4–8 tablespoons full fat canned coconut milk
- seeds from 1 vanilla bean
For the garnish
- Sugared cranberries (optional)
- Chopped crystallized ginger
- Rosemary sprigs, bay leaves, star anise (optional)
- To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
- Place the cranberries in a food processor fitted with the “S” blade and process until the pieces are all uniform in size and very small. Transfer to a bowl and set aside.
- Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut milk, fresh ginger and the vanilla extract. Mix until incorporated.
- In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated. Add the finely chopped cranberries and fold until incorporated into the batter.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 10-15 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
- To make the glaze combine the confectioners’ sugar, coconut milk, and vanilla beans in a bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable.
- Garnish with sugared cranberries, chopped crystallized ginger and herbs.