Cranberry, Ginger, and Coconut Bundt Cake

Cranberry, Ginger, and Coconut Bundt Cake {Beard and Bonnet}

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!

Cranberry, Ginger, and Coconut Bundt Cake {Beard and Bonnet}

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.

Cranberry, Ginger, and Coconut Bundt Cake {Beard and Bonnet}

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, and Coconut Bundt Cake {Beard and Bonnet}

Cranberry, Ginger, and Coconut Bundt Cake {Beard and Bonnet}

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Cranberry, Ginger, & Coconut Bundt Cake

  • Author: Beard And Bonnet
  • Yield: 10-12 1x

Scale

Ingredients

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
  • 48 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with sugared cranberries, chopped crystallized ginger and herbs.

 

27 Comments

  1. Hannah November 12, 2014 at 11:23 pm

    This looks absolutely beautiful, but I don’t have a bundt tin. Could I cook it in a normal round cake tin, and would this affect the cooking time?

    Reply
    1. Meg November 13, 2014 at 7:45 am

      Thanks Hannah! I haven’t done that before, but I don’t see why not..I would probably divide the batter between 2 pans cut the cooking time in half and when a toothpick in the center comes out clean it is done:)

      Reply
    2. Karen Armstrong November 20, 2014 at 3:04 pm

      I would look in a Goodwill or St. Vincent DePaul store for a bundt pan . People get rid of them all of the time !

      Reply
    1. Meg November 13, 2014 at 7:45 am

      Thanks Sam!!!

      Reply
  2. Abby @ The Frosted Vegan November 13, 2014 at 6:10 am

    Could this be any prettier?! I am planning on making a cranberry cake soon too, so this is perfect inspiration!

    Reply
    1. Meg November 13, 2014 at 7:46 am

      Thank you Abby!!! Can’t wait to check out your cake:)

      Reply
  3. Phi @ The Sweetphi Blog November 13, 2014 at 8:00 am

    Oh my goodness…if you always have a bunt cake around the holidays, count me in as a guest lol. This cake looks incredible!

    Reply
    1. Meg November 13, 2014 at 8:43 am

      You are so invited for Christmas and Thanksgiving Phi! Heck, I will make one today if you want to come over;)

      Reply
  4. Alice @ Hip Foodie Mom November 13, 2014 at 10:36 am

    oh my gawd, Meg!!! Wow!!! Now, this is a stunner!! love this bundt cake. . so festive and beautiful! oh my gawd. . cranberry, ginger, coconut, sugared cranberries, crystallized ginger, fresh bay, rosemary and star anise?! It’s like everything I love all in one cake!!! love and pinned!!

    Reply
    1. Meg November 13, 2014 at 1:37 pm

      Alice, you are the greatest! Thank you so much, you totally made my day.

      Reply
    1. Meg November 16, 2014 at 4:56 pm

      Thank you so much Jocelyn!! That means a lot coming from you:)

      Reply
  5. Sue|theviewfromgreatisland November 17, 2014 at 5:12 pm

    I sat here for the longest time trying to decide which image to pin — it’s a stunner!

    Reply
    1. Meg November 17, 2014 at 8:55 pm

      Thank you so much Sue!! I really appreciate it:)

      Reply
  6. Lise Buntschuh November 18, 2014 at 2:53 pm

    Hi Meg – I just started following you and can’t get this cake out of my mind. I really want to make it for my ‘one week early Thanksgiving in Portugal” (so that means 2 days from now) but I can’t get bleached almond flour. Is there any alterative? If I don’t need to be gluten free could I just use all regular horrible white flour? I imagine that would taste totally different…. Can you help so I can aspire to your cake greatness in a short time? tx!

    Reply
    1. Meg November 18, 2014 at 3:08 pm

      Hi Lise, So happy to have you here and I hope that I can help you here… Is there a way to get almond meal there? That would work or you can make your own by following the instructions o this site: http://www.davidlebovitz.com/2014/01/almond-flour-faqs-almond-meal/
      I wish I knew how the cake would turn out if you used regular flour, but I honestly don’t know. I imagine it wouldn;’t work the same since almond flour is much heavier than all purpose flour.
      Good luck and happy early Thanksgiving:)

      Reply
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  9. Stephanie @ Sustaining the Powers December 13, 2014 at 1:34 pm

    I’m making this cake for a church Christmas concert tomorrow night. I have a question about the glaze- you list coconut milk in the directions for it, but not in the ingredient list. How much coconut milk do you add to the powdered sugar for the glaze? I’m sure I can trial and error it, but your reply might save me the trouble. 🙂

    Reply
    1. Meg December 13, 2014 at 3:35 pm

      Oh my goodness Stephanie! I am so glad you caught that. I have edited the recipe to show how much coconut milk to use. I usually start with 4 tablespoons and work my way up to a thick pourable glaze.

      Reply
      1. Stephanie @ Sustaining the Powers December 14, 2014 at 8:15 pm

        Thanks for the reply! It was the hit of the dessert table, and I think you may get a rush for the recipe. I had at least 6 requests! So perfectly sweet, but not overly so, and the ginger and sugared cranberries are the best part! This is my go to bundt for holidays for sure now.

        Reply
        1. Meg December 14, 2014 at 9:08 pm

          Stephanie you just made my day!! I am so glad the cake was a hit and that you had requests for the recipe. That is always so great to hear. 🙂

          Reply
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  12. Katheirne Horton April 24, 2017 at 10:12 pm

    Can I use any other berry in this cake? We love this cake and have eaten it at Christmas twice now.

    Reply
    1. thismess April 25, 2017 at 3:29 am

      Yay! I’m so glad you enjoy the cake! You can totally substitute in other berries, just remember other berries contain more juice than cranberries, so you may need to adjust the amount. I’ve even made this into a Meyer Lemon cake and it was wonderful!

      Reply

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