Julie and Jesse love baking with coconut oil, and try to substitute it for butter whenever possible. Both fans of Indian cuisine, the two added lots of aromatic spices—ginger, cardamom, and nutmeg—to this moist coconut oil cake. Topped with nutty pecans and a sugary glaze with sweet bourbon (one of Julie and Jesse‘s favorite spirits), it features all the warmth of the holiday season.
Spiced Coconut Oil Cake with Bourbon Glaze
2017-02-09 14:02:50
Makes 1 (15-cup) Bundt cake
Cake
- 3 cups (420 grams) all-purpose flour, plus more for pan
- 1 teaspoon (6 grams) kosher salt
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- 2 teaspoons (5 grams) ground allspice
- 2 teaspoons (4 grams) ground ginger
- 1¼ teaspoons (2.5 grams) ground cinnamon
- 1¼ teaspoons (2.5 grams) ground nutmeg
- 1¼ teaspoons (2.5 grams) ground cloves
- 1 teaspoon (2 grams) ground cardamom
- 1 cup (240 grams) whole buttermilk
- ½ cup (174 grams) molasses
- 2 teaspoons vanilla extract
- 2⅓ cups (490 grams) granulated sugar
- 1 cup (238 grams) coconut oil, soft/room temperature, plus more for greasing the pan
- 4 large eggs
- 2 cups (224 grams) chopped pecans, divided
Glaze
- 2 cups (432 grams) confectioners’ sugar
- 7 tablespoons heavy whipping cream
- 2 tablespoons bourbon
- ⅓ cup (42 grams) roughly chopped pecans
Instructions
- Preheat oven to 325°. Grease a Bundt cake pan with coconut oil, and lightly flour the inside; set aside.
- For cake: In a medium bowl, sift together the flour, salt, baking powder, baking soda, allspice, ginger, cinnamon, nutmeg, cloves, and cardamom. Whisk to thoroughly combine; set aside.
- In a small bowl, whisk together buttermilk, molasses, and vanilla until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and coconut oil at medium-high speed until fluffy, about 3 minutes. Add the eggs, one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes more.
- Reduce mixer speed to low. Add half of the flour mixture, then the buttermilk mixture, and then the remaining half of the flour mixture, beating after each addition and scraping down the sides of the bowl if needed. (Do not overmix!) Using a rubber spatula, fold in 1 cup of the pecans. Sprinkle ½ cup of the pecans in the bottom of the Bundt pan. Pour the batter over the pecans, and smooth out with a rubber spatula. Sprinkle the remaining ½ cup of pecans evenly on top of batter.
- Bake until golden brown and a wooden pick inserted near center comes out clean, 55 to 65 minutes. Let cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.
- For glaze: In a medium bowl, whisk together confectioners’ sugar, cream, and bourbon. Drizzle over cooled cake, and sprinkle with pecans.
Bake from Scratch https://www.bakefromscratch.com/
[…] new recipe I tried was, yet again, from a “Bake From Scratch” magazine. It was the Spiced Coconut Oil Cake with Bourbon Glaze. I’m always on the lookout for easily-adaptable dairy free recipes, and this one was simple! […]