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Hibiscus Coconut Bundt Cake

Author Vianney Rodriguez

Ingredients

  • 1 1/4 cups butter at room temperature
  • 2 1/2 cups sugar
  • 1 14 ounce can La Lechera sweetened condensed milk
  • 6 eggs
  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 ½ cup sweetened shredded coconut
  • For hibiscus glaze:
  • 4 tablespoon hibiscus jelly
  • 2 cups powdered sugar
  • 6 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees and liberally coat a Bundt pan with non stick cooking spray.
  2. Beat butter and sugar at until light and fluffy.
  3. Add condensed milk and beat until well blended.
  4. Add eggs, one at a time and beat well after each addition, scraping down sides after each additional.
  5. Add flour one cup at a time and beat well after each addition.
  6. Add vanilla and 1 cup shredded coconut and mix well and beat well.
  7. Bake 1 hour and 30 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and allow to cool for 30 minutes in pan before removing from pan.
  9. For hibiscus glaze: Gently warm milk in microwave then whisk together with jelly and powdered sugar until smooth.
  10. When ready to serve drizzle Bundt cake with warm glaze and sprinkle ½ cup shredded coconut over glaze.