We've been celebrating the discounts at Nordic Ware, and I'm joining the celebration with this Coconut Vanilla Pound Cake with Salted Caramel Icing , coming out of the movies. To pay homage to the house, we bake it in a Nordic Ware Loaf Cake pan (I used the Heritage Loaf Cake ) , which allows you to achieve a beautiful finish without any difficulty, since the pan takes care of giving it that beautiful shape.

Today's is a recipe for a classic and easy coconut cake , based on oil and eggs, which thanks to the shape it takes and the caramel coating with which we decorate it, is the most beautiful, while being delicious thanks to its combination of ingredients and that touch of spices. I hope you cheer up with him.

Coconut bundt cake

Revol white porcelain tray , Fusiontec cast iron saucepan and Heritage loaf pan


  • 3 eggs
  • 90 gr brown sugar
  • 60 gr mild olive oil
  • a pinch of salt
  • 1/2 tsp ginger
  • 1 tsp cinnamon powder
  • 1 tsp vanilla from Madagascar
  • 100 ml of milk
  • 180 grams of flour
  • 2 tsp yeast
  • 30 gr of grated coconut

For the coverage:


  1. Preheat the oven to 180ºC
  2. In the KitchenAid bowl, beat the eggs at position 6 with the whisk attachment. Add the brown sugar and lower to speed 4. Beat well, until integrated.
  3. Add the oil in a thread, continuing to beat. Next, add the milk (don't stop mixing).
  4. In the second KitchenAid bowl, sift together the flour with the yeast, cinnamon, salt, and ginger. Add this mixture of dry ingredients to the previous liquid mixture.
  5. When the mixture is integrated, add the vanilla extract and the grated coconut.
  6. Prepare your Nordic Ware Heritage Loaf mold with mold release spray , spraying all over the surface. Remove the excess, turning the mold so that the extra drops fall if there are any (it is important that there are no puddles, or the shape of the mold will not be well defined; but everything must be well covered by spray, to ensure perfect demolding ).
  7. Pour the dough that you have prepared into the mold, and lift and leave the mold on the counter several times, tapping a few times so that the air bubbles contained in the dough come out (you will see how little bubbles appear on the surface of the dough after the hits).
  8. Place the mold in the oven, at medium height, and bake for 25-30 minutes, heat up and down at 170 ºC (since it is not a very large mold, it bakes quickly).
  9. When done, remove the pan from the oven and let it rest for 10 minutes. After that time, unmold it by turning it on a cooling rack.
  10. Let the loaf cake rest until it loses heat.

For the coverage:

  1. To finish, you can simply sprinkle it with icing sugar and grated coconut, or you can prepare the caramel coating: in a saucepan, heat a few tablespoons of Tiptree salted caramel together with a tablespoon of butter. Let it get hot and mix to combine and make it more liquid. Pour over the cake while it's still hot.
  2. After a few minutes and when the caramel has lost some temperature, sprinkle with grated coconut.


  • The caramel is spectacular in this cake, but you can replace it if you prefer with chocolate coating (coconut and chocolate go together fabulously). If that is what you want to do, simply heat in a bowl about 80 g of fondant chocolate with about 100 ml of liquid cream; Mix well until you get a melted and uniform mixture and pour it on top of the cake. Let it lose heat a bit and decorate with the grated coconut.
  • If you want, you can substitute some of the mild olive oil for coconut oil. Thus, you will claim even more the coconut flavor of the cake.
  • The Heritage loaf pan is a medium to small, 6-cup loaf pan. The amounts indicated in this recipe are ideal for making it. If you want to do it in a traditional round ceramic or non-stick mold, take it small, about 20 cm, so that it fits well. In the same way, if you want to do it in a bundt-type mold, choose a mold with the same cup size (like the Solera, which is small and precious), or you can also increase quantities proportionally.
  • Remember that we are one of the main distributors of Nordic Ware in Spain. You can see all of Nordic Ware's bundt and loaf cake pans here .

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