coconut milk

thai coconut curry soup with chicken and kale

I know. I know.
I’m sorry.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

I can’t even believe it’s been so long since my last post. Like really, where on earth did the time go? How is it even possible that multiple months have actually passed since I was here last?
My poor neglected little blog.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Before I posted the Jamhattan recipe in FEBRUARY (!!!), I was on a lil’ break from blogging because I was tricked into doing the Whole30 by my beloved husband Russell. Even though we tried some recipes that we really enjoyed, I was just too miserable and grumpy to write about food. Before that it was the holidays. Before that, the election. Before that I was working on building out and decorating Maxwell’s. Through all of that I was still posting the occasional recipe, but I wanted to post more often and I was absolutely certain that once all the big projects and excuses were out of the way, I’d be good to go and the blog posts would start flowing again.

Once we made it through the Whole30 I got to work sampling cocktail recipes, and had grand ideas of getting back into the swing of things after a crazy, hectic 2016. I even had (and still have) a long list of post ideas that I hope, at least in theory, will be coming soon to a blog near you. Of course, as you know, things don’t always work out quite the way you have in mind. While I was hard at work editing the Jamhattan post, just a day or two before I hit publish, I was approached by some very good friends to see if I’d be interested in contributing to a project they were working on.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

As I mentioned earlier this year, I’ve been feeling anxious and overwhelmed by the current political climate here in the US, and I’ve been driving myself mad wondering what I, as a humble food blogger, could do about it. I’m no politician, no policy expert, no journalist, so what can I do? I went to DC for the Women’s March, I’ve gone to rallies in Manhattan, I’ve donated to the ACLU, Black Lives Matter, Planned Parenthood; but I couldn’t shake the feeling that there should be something more I could contribute, something uniquely mine.

That’s when my friends, feeling inspired by their youth in the 90s, decided to publish a zine combining the stories, works, and talents of their circle of friends. The project has since grown to a scale I never imagined it could or would, and they’ve compiled the work of poets, film makers, artists, musicians, actors, writers, and activists from all walks of life, all wanting to share their truths, effect positive change, and further the cause of the new American resistance movement. What was originally conceived as a 90s style homemade zine, has grown into a beautiful, powerful, and professionally-printed magazine called “Esta Tierra“, Spanish for “This Land”.
And the best part? All the profits will be divided and donated to IRC, ACLU, The Audre Lorde Project, Planned Parenthood and Honor The Earth! I could not be more honored to be involved in this project.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Meanwhile, with Brooklyn Homemaker still on my mind, I made and photographed a soup recipe that I first tried when I was doing the Whole30 with Russell. It was so tasty that I knew I wanted to share it with y’all, and I knew that Russell and I would love eating it even after we (finally) finished with our stupid diet. I uploaded the photos to my computer, started a draft for the post, and had high hopes that I’d have the recipe up on the blog in a week or two. That was in February.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

I was so excited about my involvement with Esta Tierra that I started brainstorming my contribution before I ever got around to editing my photos or taking my post from an outline to a draft. I dove into the project head first, and before I knew it, it was all I could think about. After a false start on a cocktail recipe that I abandoned because I was unhappy with the results, I decided to share a recipe and a story that was deeply meaningful and personal to me. I revisited my great-grandmother’s apfelkucken recipe, making it even closer to the way she made it when I was growing up, and, with current attitudes toward and challenges surrounding immigration in mind, decided to tell the immigration stories of my great-grandmother and my grandfather on my dad’s side. Without giving away too much, they both immigrated to the United States from Germany, both coming through Ellis Island and settling in Upstate New York, at a time in American history when German immigrants were often met with suspicion, fear, and hatred because of World Wars I and II.
I hope you’ll consider making a contribution to Esta Tierra, and once the magazine launches I’ll let you know on social media how you can buy a copy of your own so you can read my work and see the amazing work of all the other talented artists and activists involved.

Now that I’ve finally submitted my contribution and the magazine has gone from accepting submissions to fundraising for publication, I can finally get back to blogging. Who am I kidding though, chances are just as good that you’ll see a new post here next week as they are that I’ll get distracted by some shiny new project and won’t be back for another 3 months. Lately I’ve been doing some work in our back yard and finding that pretty distracting, so who knows?

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Either way, this soups is seriously delicious, and even though soup season is basically over, I promise that you don’t have to be on some silly fad diet to enjoy it. It’s packed with the warm, tropical flavors of ginger, lime, coconut, and Thai curry; all of which pair beautifully with chicken breast, sweet potato, and Lacinato kale. This soup is so flavorful and delicious that you’ll totally forget that it’s good for you too! Go ahead and make a pot of it today before it gets too hot, or save the recipe to make on some chilly, rainy day to come.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Thai Coconut Curry Soup with Chicken and Kale

2 boneless, skinless chicken breasts
Salt & Pepper to taste
2 tablespoons coconut oil, divided
1 large onion, finely chopped
3 to 4 carrots, sliced into coins/disks
1 tablespoon grated fresh ginger
3 to 4 cloves garlic, crushed or minced
3 tablespoons Thai red curry paste
2 sweet potatoes, peeled and cubed
6 cups chicken stock
1 bunch Lacinato Kale, ribs removed and leaves roughly chopped
1 13.5 oz can coconut milk
1/4 cup chopped cilantro
juice of 1 to 2 limes

Season chicken breasts with salt and pepper on both sides. Heat 1 tablespoon coconut oil in a large heavy stockpot or dutch oven. Cook the chicken breasts, flipping at least once, until cooked through. Set aside to rest.
Add remaining tablespoon of coconut oil to the pot, along with chopped onions and carrots. Brown for about 3 minutes, stirring frequently and scraping up any browned juices from the chicken breasts with your spoon as you stir. Add garlic, ginger, and curry paste and cook until fragrant, about 1 minute. Add sweet potato and chicken stock, cover with a lid and bring to a boil.
While the soup is coming to a boil, cube the cooked chicken and add to the pot.
Once the soup comes to a full boil, reduce the heat and let it simmer for 20 minutes, or until the sweet potatoes are cooked through and tender.
Add the coconut milk, chopped cilantro, and juice of 1 lime. Taste and adjust seasoning if necessary. If desired, add the juice of another lime and garnish with more cilantro.

 

 

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coconut lime braised chicken thighs

Why hello there old friend! Long time no see!

coconut lime braised chicken thighs | Brooklyn Homemaker

Being a food blogger and working full time for a kitchenware retailer basically means that from November to January I’m a busy little bee. With Thanksgiving, Christmas, and New Year’s coming one right after the other, I don’t have a second to even pick my nose for two whole months.

coconut lime braised chicken thighs | Brooklyn Homemaker

This holiday season officially kicked my over-padded butt, so with the coming of the new year and the official end of the holiday season, I decided to take a brief but much needed and well deserved break.

I hope you were able to find some way to manage in my absence.
You knew I’d be back eventually, didn’t you?

coconut lime braised chicken thighs | Brooklyn Homemaker

Here we are mid-January now, and things are finally feeling like they’re back to normal. In more ways than one…

Up until very recently, this “winter” has been unseasonably (and disconcertingly) warm here in Brooklyn. The day that Russell and I bought our baby little Christmas tree we passed blooming cherry trees as we carried it home. We had the windows open to enjoy the warm weather on Christmas day, but once I put the pork roast into the oven we were all fanning ourselves and dripping sweat. On New Year’s eve the begonias and impatiens in my back yard, and the rose bushes planted in front of work, were all blooming big and bright in stark contrast to the brown bare branches of Brooklyn’s trees.

Winter weather has finally caught up with us though, and the backyard is finally looking as brown and barren as it’s supposed to this time of year. Temperatures have finally begun dipping below freezing, and a few days ago winter winds knocked over the grill in my backyard as if to say, “Take that warm weather!” I even heard on the news this morning that we may soon see our first snow flakes in the next day or two.

coconut lime braised chicken thighs | Brooklyn Homemaker

With Winter’s frigid temperatures finally catching up to us, I’ve had a hankering for some rich and satisfying comfort food.

coconut lime braised chicken thighs | Brooklyn Homemaker

Chicken thighs are one of my ultimate favorite comfort foods. I’ve made lots and lots and LOTS of chicken thigh recipes over the years, and for good reason. They’re rich and flavorful and satisfying. They have way more flavor than chicken breast, and unlike breasts, thighs are almost impossible to overcook to the point where they dry out. As if that ain’t enough, they’re also significantly more affordable than breast meat.

While I’ve roasted ’em, seared ’em, and even grilled ’em, my favorite thing to do with chicken thighs is to braise them.

coconut lime braised chicken thighs | Brooklyn Homemaker

Normally I like to go for classic flavors like white wine and chicken stock, but this sudden onset of cold weather had me craving something more tropical. After a bit of thought I decided to try braising my beloved chicken things in bright Southeast Asian flavors like coconut, lime, ginger, and chili sauce.

coconut lime braised chicken thighs | Brooklyn Homemaker

I was craving something rich and hearty and satisfying, and this chicken does not disappoint.

The coconut milk adds a perfect creaminess without feeling heavy, and the acid of the lime brightens things up and cuts through the richness of the chicken. The fresh ginger, garlic, & sriracha add a gentle heat and a depth of flavor, which is perfectly complimented by the umami saltiness of a bit of soy sauce. After simmering for almost an hour, another squeeze of fresh lime and a heavy handed sprinkle of cilantro and green onion add a summery freshness that’s more than welcome in these chilly winter months.

coconut lime braised chicken thighs | Brooklyn Homemaker

Coconut Lime Braised Chicken Thighs

  • Servings: 4 to 8, depending on size of thighs
  • Print
3 to 4 lbs (about 6 to 8) chicken thighs (bone-in, skin-on)
salt and pepper
1 tablespoon coconut oil (or olive oil)
1 small onion, finely diced
3 to 4 cloves garlic, crushed or very finely chopped
2 tablespoons finely grated fresh ginger
1 to 2 tablespoons Sriracha chili sauce
1 cup low sodium chicken stock
2 tablespoons low sodium soy sauce (or 1 tablespoon regular soy sauce)
1 (13.5 oz) can coconut milk
zest and juice of 2 limes, separately
1/2 cup fresh cilantro leaves, roughly chopped or torn
1 small bunch green onion, thinly sliced

Season the chicken thighs generously with salt and pepper. Let the chicken absorb the seasoning at room temperature for about 30 minutes before proceeding.

Heat coconut oil in a large lidded skillet, braising pan or dutch oven over high heat. Brown for about 5 minutes on both sides, starting with the skin side down first. Depending on the size of your thighs the chicken thighs, you may need to do this in two batches. Remove and transfer to a plate.

A lot of fat will likely render out of the skin, pour all but 1 tablespoon out of the pan. Reduce heat to medium and sauté onions for about three to five minutes, or until soft and translucent but not brown. Stir in garlic, ginger, and Sriracha and sauté for one minute more. Stir in chicken stock, turn heat back up to high, and reduce by at least half, for about five to ten minutes. Stir in soy sauce, coconut milk and zest and juice of one of the limes. Arrange chicken thighs, skin side up, in a single layer. Bring to a simmer, reduce heat to low, cover with a lid, and simmer for half an hour. Remove lid and simmer for fifteen to twenty minutes more.

Stir in cilantro, green onion, and zest and juice of remaining lime. Serve over a bed of white rice or rice noodles, with a ladle of sauce and sprinkle of more fresh cilantro and green onion if desired.

thai style chicken noodle soup

March is here, which means that winter is finally on it’s way out!

thai style chicken noodle soup | Brooklyn Homemaker

The other day I got off the train after work and looked up to notice the last warm fingers of daylight still touching the tops of the buildings in my neighborhood. I can’t tell you how warm and fuzzy that made me feel after walking home in the dark all winter long.

The days are getting longer, the air is getting (ever so slightly) warmer, and while the snow still seems to keep falling, spring will be here in just a few short weeks.

thai style chicken noodle soup | Brooklyn Homemaker

For now though, it’s still winter. If I ever had any doubt, all I’d have to do is look out my bedroom window to see the blanket of white snow perforated in tight tracks by the paws of little pups.

thai style chicken noodle soup | Brooklyn Homemaker

I’m no stranger to long winters. I lived in the Adirondacks for my college years, and grew up in Central New York, the land of lake effect snow and highway clogging blizzards.

Winters in the city have always paled in comparison, being more about rain and slush than actual snow accumulation. When I first moved to Brooklyn I would laugh when people complained about winter weather, but after living through more than a few New York City winters, I realize that freezing rain and grey haze are just as depressing and awful as snow that won’t quit piling up.

thai style chicken noodle soup | Brooklyn Homemaker

This winter has been one of the coldest on record here in Brooklyn, and has felt like one of the longest.

I have to admit, I’m over it.
Officially.

thai style chicken noodle soup | Brooklyn Homemaker

The idea for this recipe came from my desire for something warm and homey and satisfying, like old fashioned chicken noodle soup, mixed with my yearning for bright summery flavors that might draw me out of my cold weather funk.

I thought it was worth a shot to try marrying the idea of chicken noodle soup with the flavors of a Thai Tom Kha Gai coconut soup.

thai style chicken noodle soup | Brooklyn Homemaker

Let me tell you, this soup is amazing. It’s rich and satisfying while somehow also feeling light and healthy.

It’s got a mildly sweet tanginess from the acidic lime juice, a nice bright tropical creaminess from the coconut milk, and just a hint of spice from the fresh ginger and sriracha. The chicken thighs and stock add a nice richness and the carrots give it that traditional chicken soup feeling. The torn cilantro and green onion round out the flavor with green summery freshness, and the al dente rice noodles add a nice bit of texture and substance.

All together every bite is a bright vibrant burst of the tropics in the midst of a dreary grey winter.

thai style chicken noodle soup | Brooklyn Homemaker

2 tablespoons coconut oil (or olive oil)
4 cloves garlic, minced
2 tablespoons finely grated ginger
4 carrots, thinly sliced into disks
1 1/2 lbs skinless boneless chicken thighs
sea salt to taste
4 cups chicken stock
1 14 oz can coconut milk
juice of 1 to 4 limes *see note
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sriracha
1/2 cup sliced scallions
1/2 cup torn cilantro leaves
6 oz package of rice noodles, softened or cooked according to package

Preheat oil over high heat in a large heavy bottom stockpot. Add garlic & ginger and cook, stirring often, for 1 minute. Add carrots and cook for 1 minute more. Add chicken thighs and cook for about 3 or 4 minutes. Add chicken stock & salt bring to simmer. Cover and simmer for 15 minutes. Remove chicken thighs with a slotted spoon and set aside to cool for 5 minutes or until cool enough to handle. Skim any foam off of the stock. Slice or shred chicken into bite sized pieces. Add the chicken pieces back to the stock along with coconut milk, lime juice, fish sauce, & sriracha. Taste and adjust seasoning if necessary. Bring just back to a simmer, remove from heat, add scallions and cilantro. Ladle into bowls, serve with a generous handful of rice noodles.

*cooks note: I am crazy for citrus so when I developed this recipe I used the juice of 4 limes. I was thrilled with the flavor and posted the recipe the way I liked it.
Over time, a few readers expressed that it was too much for them and they’d prefer it with less lime if they made it again. I’d suggest you that start with the juice of one lime and give it a taste before deciding if you’d enjoy more.

toasted coconut lime bundt cake with chili lime glaze #bundtbakers

I’ve been in a bit of a funk so far this year, and I think the first BundtBakers of 2015 is just the thing to pull me out of it.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The theme this month, chosen by the amazing Terri of Love and Confections, is Coconut! What better inspiration to get me back into the swing of things than a delicious and versatile tropical fruit? Thank you Terri! I needed that!!!

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The first thing that I thought of when I saw this month’s theme was an idea I had last year for a cake that didn’t really pan out the first time around.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

The theme in June of last year was “tropical”, and at the time I was going through a bit of an Asian food phase. I thought it could be really fun and interesting to try to translate the savory flavors of tropical southeast asian Thai curry into a sweet bundt cake, so I went to work experimenting. I love Thai coconut curries with lime and ginger, so I used that flavor profile as my inspiration for a bundt with coconut, lime, and ginger as the stars of the show. I also really wanted to see how far I could push the idea of Thai curry in dessert form, so I wanted to use some curry paste too.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Thai curry paste usually consists of things like lemongrass, kaffir lime, galangal (a spicy Asian type of ginger), chilies, and spices. If I had an unlimited source of time and money I probably would have made my own paste using these classic Thai ingredients. Although these flavors might be sort of unusual and unexpected in a cake, I think it could have worked out really well.

Without unlimited time and money though, I decided to grab a jar of store-bought Thai green curry paste which, unfortunately, also contains ingredients like shallots and garlic. Needless to say, shallots and garlic don’t really work well in desserts, even if you’re trying to be inventive and avant-garde.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I knew the minute my experimental bundt came out of the oven that something wasn’t right. Despite having only used two teaspoons of curry paste, when I opened the oven door the first thing that hit my nose was garlic. The flavor of the cake wasn’t quite as off as the smell, but that hint of garlic and shallot was still lurking in the background of every bite.

There were a few elements of the cake that worked really well, especially the flavor combination of coconut and lime, and the spicy Thai chili infused lime glaze that I used on top. In the end though, I decided to ditch the idea, and a few days later I came up with a hibiscus lime bundt that was met with rave reviews.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Fast forward to 2015, and I’ve finally found a good reason to revisit that ill-fated Thai curry cake. I decided to forego the curry paste altogether, and I actually skipped the ginger too. I knew that I loved the combination of lime and coconut, so this time I toasted the coconut and paired it with coconut milk and lime zest and juice.

As a nod to the Thai cake, I decided to keep the chili infused lime glaze. Thai bird’s beak chilies are SUPER spicy, so a little goes a long way to add a nice heat to this sweet glaze. I sliced a few chilies in half and steeped them in a combination of lime juice and coconut milk, then I removed the chilies and mixed in some powdered sugar. The resulting glaze actually is quite spicy, but there’s so little glaze in each bite of cake that the heat is barely noticeable.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I’m so glad that I decided to revisit this cake. I took some of it to work with me and let the compliments rain down upon me. I’m actually TERRIBLE at receiving compliments, unless they’re food related. “Moist!”, “Delicious!”, “Bursting with flavor!”. Keep ’em coming folks!

The toasted coconut and coconut milk take center stage in this moist, delicious, bursting-with-flavor cake; and the lime juice and zest help to brighten things up and emphasize the tropical feeling. The crumb is soft and tender, thanks to the addition of corn starch, with a pleasant density indicative of any good bundt cake.

The glaze is fruity and tropical with a really interesting heat and flavor from the Thai bird’s beak chilies. If you aren’t feeling as frisky as I was, you can certainly leave the chilies out and this glaze recipe would still work really well. You could also swap them for a habanero if you want the heat but can’t find Thai chilies.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

I also want to mention that the pan I used to make this cake is the Nordic Ware Jubilee pan. I love the elegant curves and modern lines of this pan and it’s quickly become one of my favorite bundt shapes. If you’d like to get your hands on a Jubilee pan, check out my latest giveaway for a chance to win one of your very own! Sorry folks, this giveaway is only open to people with a mailing address in the US (within the contiguous 48). Good luck!

Make sure you keep scrolling down past the recipe to check out all the other amazing coconut creations everyone came up with this month. I’m drooling!

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Toasted Coconut Lime Bundt Cake with Chili Lime Glaze

adapted from Taste and Tell

3 cups shredded sweetened coconut
1 cup butter, at room temperature
2½ cups granulated sugar
4 limes
3¼ cups all-purpose flour
⅓ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 large eggs
1 (13.5 oz) can unsweetened coconut milk

2 cups powdered sugar
3 thai bird’s eye chilies *see note

Preheat oven to 350ºF. Grease and flour a 10 to 12 cup bundt pan.
Spread shredded coconut in an even layer on a sheet pan and toast until golden and fragrant, about 15 minutes. Check every few minutes and stir around if necessary to promote even toasting and prevent burning.
Zest and juice the limes. Reserve the juice and add the zest to the bowl of a stand mixer along with the softened butter and sugar. Cream on high speed until light and fluffy, about 3-5 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
With the mixer on low add the eggs, one at a time, along with the vanilla and coconut extract, scraping down the sides of the bowl after each addition.
In a small bowl, measure out and mix together 1 1/2 cups coconut milk and 1/4 cup lime juice. Reserve the remaining coconut milk and lime juice for the glaze. With the mixer on low, alternate additions of flour and coconut milk, starting and ending with flour.
Scrape the sides of the bowl and stir in 2 1/2 cups of the toasted coconut. Reserve remaining coconut for garnish. Pour the batter into the prepared bundt pan and level the batter with a spatula.
Bake in the center of the oven for about 60 to 65 minutes or until a cake tester inserted in the middle comes out clean. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.

While the cake is baking, combine the remaining 1/4 cup lime juice and 1/4 cup coconut milk in a small saucepan. Remove the stems and slice the Thai chilies in half lengthwise. Add to the coconut lime liquid and place over a medium high flame just until the mixture comes to a low boil. Remove from heat and let steep while cake bakes and cools. Wash your hands well after handling the sliced chilies.
To make the glaze, strain the coconut lime chili liquid through a fine mesh strainer into a small bowl. Whisk in powdered sugar until smooth and free of lumps. Drizzle the glaze over the cooled cake and immediately sprinkle with remaining 1/2 cup of toasted coconut.

*cooks note: If you can’t find fresh Thai chilies, you may be able to find dried ones in the asian foods section. If that’s a no go, you can try using another type of very spicy chili, like a habanero, instead. I think 1 habanero chili would be enough. You could also skip them if you want.
Be sure to wash your hands well immediately after handling these extremely spicy chilies.

toasted coconut lime bundt cake with chili lime glaze | Brooklyn Homemaker

Can you believe all these mouthwatering coconut cakes? I wish I could taste each and every one!

Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

BundtBakers

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Interested in learning more about us? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.