Friday, March 8, 2013

#Bundtamonth Miami Vice Bundt with Cream of Coconut Glaze and Toasted Coconuts

For the month of March the theme is Tropical for #bundtamonth.  When I think of the tropics; I can imagine myself sitting in a lawn chair along side the beach or at the pool with my sunglasses on, a big sunhat and a drink in my hand.  On one of my first tropical trips I was introduced to a specialty drink called the Miami Vice.  This drink was so pretty.  It had my two favorite drinks (at that time) in one combined.  It is a combination of Pina Colada and a Strawberry Daiquiri.


Cake Recipe:

-2 sticks of unsalted room temperature butter
-2 cups of sugar
-3 cups of sifted cake flour
-4 eggs room temperature
-1 cup milk
-3 teaspoons baking powder sifted
-1/2 teaspoon salt
-1 1/2 teaspoons vanilla extract

Preheat oven 350 degrees. Spray bundt pan with nonstick cooking spray.

-Cream butter in a large bowl until smooth.
-Add sugar until creamy and fluffy.
-Sift together in a large bowl cake flour, baking powder and salt.
-Alternatively add flour mixture and milk to the creamed butter. Starting with flour and ending with flour.
-Add in vanilla extract.

Miami Vice Mix Recipe:

Strawberry Daiquiri Mix Recipe:
-5 to 6 strawberries
-2 tablespoons lemon juice

-In a small pot add strawberries and lemon juice.  Cook strawberries until softened.
-With an immersion blender or food processor; process strawberries until the consistency of puree has been reached.
-Set aside.


Pina Colada Mix Recipe:
-1/2 cup canned pineapple tidbits drained
-3/4 cup of cream of coconut (shake well before measuring)

***In two separate bowl separate the cake batter evenly***

-In one bowl fold in the strawberry puree and 1/2 box of strawberry jello.


-In the other bowl fold in the pineapple mix.



Simultaneously add both cake mixes to the bundt pan.  Putting strawberry on one side and pineapple on the other.

Bake in the oven approximately 45-60 minutes until toothpick comes out clean.  Let cool in the pan for ten minutes before turning out the pan.

Cream of Coconut Glaze Recipe:

-1 cup of sifted confectioners sugar
-1/2 cup cream of coconut
-3 tablespoons pineapple juice

-Whisk all together and apply to cooled cake.

Toasted coconut instructions: In a large pan add 1/2 cup of coconuts on medium heat.  The coconuts will start toasting quickly.  Stir to ensure even consistency.  This process can also be done in the oven on 325 degrees. After the cake is glazed add the coconuts accordingly.  

Optional: 
Add strawberries around the bottom of the cake for garnish.
Add rum to the cake for the adult version of the cake. No more than 1/2 cup.
Add rum to the glaze to make it an even more adult pleasing experience.  Amount varies. Depending on how thick/thin you would like your glaze. 

.My Recipe Magic .