jubilee bundt pan

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.

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Nordic Ware bundt pan giveaway!

UPDATE: CONTEST HAS ENDED! Winner will be contacted by email

Good news everyone!

Nordic Ware Jubilee bundt pan giveaway | Brooklyn Homemaker

The amazing folks at Nordic Ware have offered to giveaway one of their beautiful Jubilee bundt pans to a reader of Brooklyn Homemaker. Nordic Ware invented the bundt pan, and I use their heavy duty cast aluminum line of pans for all of my bundt baking adventures.

Nordic Ware Jubilee bundt pan giveaway | Brooklyn Homemaker

Nordic Ware has been around since 1947, and has been making all of their cookware right here in the US. If you want to know more about Nordic Ware and the birth story of the bundt pan, check out my the brief bundt history I posted back in July, along with my recipe for roasted cherry kugelhopf.

Nordic Ware Jubilee bundt pan giveaway | Brooklyn Homemaker

Not to toot my own horn, but I’ve been around the bundt baking block, and I have to say their pans are the absolute best! Their cast aluminum line is sturdy and heavy enough to bake really evenly, and I’ve never had any trouble with dry edges or over (or under) cooking in spots. Even though some of their bundt pans are very intricately designed, my cakes have always come out without a hitch, thanks to their excellent non-stick coating (along with a healthy coating of butter or cooking spray).

spiced harvest bundt cake with cream cheese glaze | Brooklyn Homemaker

The swirled diamond shape of the Jubilee bundt pan was inspired by the diamond jubilee, and the resulting pan has a gorgeous beauty that’s both modern and classic. Just to be sure that you fully comprehend the stunning good looks of this pan, I’m going to fill this post with my favorite photos of cakes I’ve baked in the Jubilee. The diamond shapes aren’t just there for looks either! They create little pockets in your cakes that collect soaks, glazes, and icings; resulting in cakes that are just as moist and delicious as they are beautiful!

honey glazed blackberry cornmeal bundt cake | Brooklyn Homemaker

If you like big bundts and you cannot lie, please check out the contest rules below, and comment on this post for your chance to win your very own Jubilee bundt pan from Nordic Ware!

So exciting!!!

Nordic Ware Jubilee bundt pan giveaway | Brooklyn Homemaker

Contest rules:

Entries will be accepted until, and contest will end on, Tuesday January 20th, at 6PM EST.

To enter, please follow these links and “like” both Brooklyn Homemaker and Nordic Ware on facebook. Then come back and leave the comment “I like big bundts!” on this post, and tell me what type of bundt you’ll bake first if you win!

Only one comment per entrant, please.  Sorry, but immediate family is excluded. The winning pan can only be shipped within the contiguous United States, so entrants must live or have a mailing address within the lower 48. Winner will be chosen, using a random number generator, from the total number of comments when the contest comes to a close. Winner will be contacted via email for shipping information.

spiced apple cider bundt cake with buttered bourbon glaze #bundtbakers

It’s the third Thursday of the month y’all! You (probably) know what that means!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Bundt bonanza baby! #bundtbakers is back and this month’s theme is BOOZE!!!

Now that’s my kinda theme! I knew when I joined the bundt bakers that booze was bound to turn up as a theme sooner or later, and I’ve been waiting patiently since day one. When I hosted a few months back I almost chose it myself, but I decided that I shouldn’t force it. Thankfully I didn’t have too long to wait!

I want to say a big big thank you to our host, Lauren of From Gate to Plate, and remind everyone to keep scrolling down after the recipe to see all of the beautiful booze based bundts everyone baked this month!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

I wanted my bundt this month to have a nice assertively boozey flavor, but also wanted the cake to be seasonally appropriate with some kind of Autumnal produce.

After weighing several options I decided on an apple spice cake with a boozey glaze. I love the flavor of apple cider spiked with a bit of whiskey so I figured I couldn’t go wrong turning that into a cake. I opted for bourbon because it has such a nice sweet caramel-y flavor, but in a pinch you could use other whiskeys. Scotch might be a bit too smoky, though that actually could be an interesting addition.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

As fate would have it, I’d have a few stumbling blocks before I’d end up with a finished cake to slice into.

Early on I had a feeling that the batter was too liquid, but I’d gotten the recipe from a trusted source so I powered through and put the cake in the oven. The minute it came out of the oven I knew it wasn’t good. The cake seemed like it had hardly risen at all, but within minutes it managed to start to sink in the center. I waited for it to cool a bit before un-molding, but the minute I lifted the pan off of the cooling rack I knew something had gone very wrong. The texture was dense and rubbery, almost flan-like, and not in a good way. I think the addition of a small amount of bourbon to the batter may have made things even worse, but I hadn’t made any serious changes or substitutions so I still don’t fully understand what went wrong.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Not being one to accept failure, especially in the face of a #bundtbakers deadline, I asked Russell to run to the store for me while I washed the pan and took out more butter to soften.

The second time around I decreased the amount of liquid and apple and increased the amount of flour. Before the batter even went into the pan I knew things were going to be okay.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Aaaand then I went to make the glaze.

I thought a brown sugar bourbon glaze would compliment the flavors in the cake really nicely, but when I tried creaming the brown sugar with butter it refused to dissolve and the resulting glaze had a terrible gritty texture. Ugh. Seriously?

So, that batch went in the garbage along with my first cake. Next I tried melting the butter and brown sugar together in a saucepan to get rid of the grit factor, but again, disaster. I don’t know if my brown sugar was old or something, or if I was just having an off day. Either way, two cakes had been baked and I was about to make a third glaze.

Thankfully the third time really was a charm, and the glaze was perfect both in texture and flavor. Phew!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

In the end, this cake was worth all the effort and frustration.

It’s unbelievably moist and wonderfully tender with loads of fresh apple flavor and plenty of spice. Like apple pie in cake form, with a hint of sweet bourbon to round everything out. It doesn’t get much better than that, especially this time of year. Bourbon has such a rich caramel-y flavor that the buttered bourbon glaze perfectly compliments all that apple and cider and spice. The glaze does have a kick to it, but you get such a small amount in every bite of cake that it feels really well balanced. None of the alcohol gets cooked out of the glaze though, so this cake is strictly for adults. Sorry kiddos!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Spiced Apple Cider Bundt Cake with Buttered Bourbon Glaze

adapted from Serious Eats

1 stick unsalted butter, softened (plus more for pan)
1 medium firm apple (I used Braeburn), peeled and grated (about 3/4 cup grated apple)
1 cup apple cider
1/2 cup buttermilk
2 tablespoons (1 oz) bourbon whiskey
1 tsp vanilla
3/4 cup sugar
1/2 cup dark brown sugar
3 large eggs
1/4 cup canola oil
3 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Preheat oven to 350°F.  Generously butter and flour a non-stick 10 cup bundt pan and refrigerate until ready for use.
In a medium bowl, mix together the grated apples, apple cider, buttermilk, bourbon, and vanilla. Set aside.
In a large bowl or stand mixer, cream together the butter and white and brown sugars until fluffy. Add the eggs one at a time, incorporating fully between each addition.  Mix in canola oil until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cloves, nutmeg, and cinnamon.
Add 1/3 of the flour mixture to the butter mixture, mixing just until incorporated. Scrape down the sides of the bowl before adding 1/2 of the liquid mixture. Mix to combine and scrape down the sides of the bowl. Repeat with the remaining flour and liquid, ending with flour.
Pour batter into the prepared bundt pan and smooth out the top. Bake for 50-55 minutes, or just until a toothpick inserted in center comes out clean.  Let cool for 20 minutes in the pan before inverting onto a cooling rack to remove from the pan. Cool completely before drizzling with glaze.

Buttered Bourbon Glaze:
4 tablespoons melted butter
3 tablespoon bourbon
1 1/2 cup confectioners’ sugar, sifted

To make the glaze, melt and slightly cool the butter. Whisk in the confectioner’s sugar and bourbon until smooth and free of lumps. If too thick, you can add a few more drops of bourbon until it reaches the desired consistency. Drizzle or pour over the top of the completely cooled cake and allow the glaze to dry before serving.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Check out this bounty of boozey bundts! They all sound amazing, and I can’t believe how much our group is growing!