Coconut Graham Swirl Cake
coconut graham swirl cake
Total cook time: 1 hour
Ingredients
Graham Cracker Swirl
Graham Cracker Crumbs: 1 cup (85g)
Brown Sugar: 2 tablespoons (25g)
Cinnamon: 3/4 teaspoon
Coconut Oil (Melted): 3 tablespoons
Coconut Bundt Cake
Flour: 3 cups (390g)
Baking Powder: 2 teaspoons (12g)
Kosher Salt: 1 teaspoon (6g)
Unsalted Butter (Room temperature): 1 1/2 cups (3 sticks)
Granulated Sugar: 2 cups (400g)
Coconut Milk (Full fat, well shaken): 1-1/4 cups (275ml)
Large Eggs (Room temperature): 5
Vanilla Extract: 2 teaspoons
Coconut Glaze
Powdered Sugar: 2 cups (250g)
Coconut Milk: 4-5 tablespoons
Kosher Salt: Pinch
Reserved Graham Cracker Swirl (For Sprinkling): 1/4 cup
A Few Notes:
Make sure to grease every nook and cranny of your pan!!
Don’t have a bundt pan? Try making this recipe using two 8-1/2”x4-1/2” loaf pans. The baking time might be longer - keep an eye on it!
Want more coconut flavor? You can swap one teaspoon of the vanilla extract for one teaspoon of coconut extract in the cake batter.
Lay a piece of parchment paper under your cooling rack before drizzling the glaze for easy clean up.
*Special equipment: 10 inch (12 cup) bundt pan
The How To (Graham Cracker Swirl):
Preheat the oven to 350 degrees F. Coat your bundt pan thoroughly with butter or shortening. Sprinkle flour evenly over the pan, then tap out the excess.
In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted coconut oil. The mixture will be crumbly (don't expect liquid!) Set aside 1/4 cup of the graham mixture to use later.
The How To (Coconut Cake):
In a medium bowl, whisk together the flour, baking powder, and kosher salt.
In the bowl of a stand mixer, cream together the butter and sugar on medium speed for three minutes.
Beat in your eggs one at a time, making sure to fully incorporate before adding the next one. Add the vanilla extract. On low speed, add half of the coconut milk, then half of the flour mixture. Add the the rest of the coconut milk, then the second half of the flour mixture. Mix just until combined.
Pour 1/3 of the cake batter into the prepared pan, then drop in spoonfuls of the graham cracker mixture all around the batter. Using a butter knife, marble the swirl in using a figure 8 motion. Repeat two more times, with the remaining batter & graham cracker mixture. Smooth the top. Lightly tap the pan on the counter a couple of times to eliminate air bubbles. .
Bake at 350 degrees F for 50-55 minutes, until the top of the cake is golden and a tester inserted in the middle comes out clean. Allow cake to cool in the pan on a wire rack for ten minutes. Gather your courage, tap the pan a few times on the counter to loosen the cake, then invert it onto the rack. Let cool completely (about an hour).
The How To (Coconut Glaze):
In a small bowl, combine the powdered sugar, coconut milk, and kosher salt. Stir until smooth.
Once the cake has cooled completely, spread the glaze over the top. Let it drizzle decoratively down the sides. It will be thick - this is good. Sprinkle with remaining 1/4 cup graham cracker crumbs. Eat!
