Coconut & Prunes Bundt Cake
One-bowl wonder; no stand mixer involved.
There's a somewhat unusual flavor combination from my childhood in Brazil that I've been thinking about & craving for a long time—the delectable pairing of coconut and prunes.
Within the lively spectrum of Brazilian birthday festivities, especially those for kids (although I love celebrating my birthday Brazilian-style to this day!), it's a tradition to display a substantial table filled with sweet confections so you can eat until your eyes pop out. Not even mentioning ice cream, candy, cake…
One discreet treat almost always made its appearance: the not-so-famous Olho de Sogra, featuring prunes enveloping the rich coconut fudge called Beijinho de Coco—a heavenly mix of sweetened condensed milk, dried shredded coconut, and butter.
The problem was that, back in the day, the whimsically named Olho de Sogra — literally translating to "eye of the mother-in-law” — often found itself in direct competition with the chocolatey allure of Brigadeiros. We're talking kids. At a party. Picture them faced with the decision between chocolate and prunes—I'm sure you can guess who emerges victorious.
While many of my peers gravitated towards the latter (I'm not the one to judge such matters), I, on the other hand, felt a magnetic pull towards these petite, amusing morsels — perhaps enchanted by their charmingly peculiar names. I've always had a thing for words.
And for prunes.
So this week, when I received a Holiday Gift box from California Prunes, filled with the most deliciously plump, moist, and rich prunes, along with an array of prune jams from Small Batch Jam Co (soooo good), and went straight to my baking cabinet, with all the hopes that I would find a package of dried coconut.
But instead of making the Olho de Sogras themselves, which would be wildly dangerous given that I can easily eat ten of those in one sitting, I opted to create my version of happiness in the form of a bite (now as an adult) and baked a cake. Why, you might ask, my dear reader? Because it was Bundt week!
Here are some useful (and very fun) links I've compiled for you in case you venture into some Bundt baking this week:
And here are some of my favorite Bundt recipes:
Epicurious’ list of 31 Bundt Cake Recipes for Beautiful Baking Without Fuss
Dorie Greenspan's All-in-One Holiday Bundt Cake
If it's a Bundt baked by Dorie, rest assured I'll adore it! By the way, we can't be talking cake if you don't subscribe to xoxoDorie yet.
Happy baking!
@nocrumbsleft & @caprunes giveaway info:
Coconut & Prunes Bundt Cake
Makes 12 slices
2 cups (260gr) all-purpose flour + 2 tbsp for dusting the pan + 2 tbsp for coating the prunes
2 tsp baking powder
1/2 teaspoon salt
2 cups (150gr) fine-dried shredded unsweetened coconut
2 cups (400gr) granulated sugar
4 eggs, at room temperature
1 1/2 cup (360ml) unsweetened coconut milk, well stirred
12 tbsp (1 1/2 stick - 172g) unsalted butter, melted
1 1/2 cup (about 200gr)California Prunes pitted and chopped
*The weight of prunes may vary, making cup measurements more suitable here.
Preheat the oven to 350°F and position the rack in the center.
Melt the butter and set it aside to cool for a moment.
Generously butter and flour a 10-cup (or 12-cup, which works as well) Bundt pan, shaking off any excess flour (please refer to the links above for tips).
Take 2 tbsp of flour and gently toss the chopped prunes in it. Ensure that each piece gets a light coating of flour, shaking off any excess. Reserve.
This step helps to create a thin barrier around the prunes, helping them stay evenly distributed in the batter as it bakes. If, despite your efforts, the prunes still sink to the bottom of the cake, don't worry—it happens! It could be due to factors like the size of the prune pieces, the thickness of the batter, or the specific conditions during baking. It's the nature of things! The taste and texture of your cake should still be delightful.
In a large mixing bowl, add the flour, baking powder, and salt, and whisk to ensure there are no lumps. Then, incorporate the coconut.
A note regarding coconut: The dried coconut I typically find in Brazil is finely textured and exceptionally dry, making it ideal for baking. Unfortunately, locating a comparable product in the US has proven challenging. It's crucial for the success of this cake that the coconut used is both unsweetened and finely shredded. As a workaround, I've learned that running the coconut through a food processor for 2 or 3 minutes brings it close to the level of coarseness I'm used to in the coconut I bake with, so highly recommend adding this step.
In a smaller bowl, whisk together the eggs, sugar, and coconut milk.
A note on coconut milk: I'm very particular when it comes to coconut milk. The only ingredients you should find in the can are coconut and water—no thickeners, no preservatives, no xanthan gum. Anything else may impart an unusual taste to your cake. My personal favorite (and the most accessible) is Trader Joe's Coconut Milk, which is also organic. I always keep at least five cans stocked in my pantry.
Gradually incorporate the wet ingredients into the dry mixture, stirring with a whisk until well combined.
Finally, slowly pour the melted butter and give it a good stir until smooth. Then, using a rubber spatula, fold in the flour-coated chopped prunes.
Pour the batter into the prepared Bundt pan and gently smooth the top.
Bake in the center of the oven for 55 minutes to 1 hour, or until a skewer or a paring knife inserted in the center comes out clean, and the cake springs back when gently pressed.
Take the cake out of the oven and allow it to rest for 10 to 15 minutes. To release the cake from the Bundt pan, first, run a butter knife along the edges to loosen any sticking points. Place a cooling rack upside down on top of the pan. With a confident and careful motion, invert the pan and the rack together. Gently tap the bottom and sides of the pan, encouraging the cake to release onto the cooling rack. If needed, give the pan a few shakes — the cake should gracefully slide out. Allow it to cool completely on the rack before serving.
Add a finishing touch by dusting it with confectioners' sugar or sprinkling with dried coconut, if you'd like.
Bon appétit!
Prunes are criminally underappreciated.
A beautiful cake! Hope to try it soon!