Blue Hawaiian Bundt Cake
A wonderfully moist cake that tastes like a Blue Hawaiian cocktail.
Servings: 10 Servings
Calories: 491kcal
Ingredients
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp. coconut extract
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sour cream
- 1/4 cup Blue Curacoa
- 1/4 cup rum
- 1/4 pineapple juice
- Blue food coloring
Frosting
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 teaspoon coconut extract
- 1 cup coconut
Instructions
- Preheat oven to 350F. Grease and flour a bundt pan.
- In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy.
- Add eggs and coconut extract and blend. Mix flour with the salt and baking powder and add to the mixture along with the sour cream. Beat for 2 min. scraping down the bowl often.
- Stir in Blue Curacoa, rum, and pineapple juice. Add blue food coloring to the desired color.
- Pour the cake batter into the prepared bundt pan.
- Bake for 45-50min. or until a cake tester comes out clean. Cool completely in pan. Invert onto a serving platter.
- For the frosting add the sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler or metal bowl. Beat with a handheld electric mixer for 1 minute.
- Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
- Beat constantly on high speed with an electric mixer for 7 minutes. Beat in coconut extract.
- Fold in coconut and ice cake.
Nutrition
Serving: 1 | Calories: 491kcal | Carbohydrates: 83g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 396mg | Fiber: 2g | Sugar: 59g