Hazelnut, Cinnamon, and Coconut Bundt Cake

We had several birthdays at work last month, and it happened that I couldn’t bring a cake on a day that all of the birthday celebrants were there. My solution was to make two cakes, one earlier in the month and one later in the month, so that everyone would have a chance to celebrate. I ended up bringing this cake on a Friday, which also meant that there were cookies. I decided to make a less decadent cake, so I went with this hazelnut, cinnamon and coconut Bundt cake. 

I had some coconut-infused sugar left from the Triple Layer Coconut Cake that my husband had made, and since this cake had coconut, I decided to use up the remaining sugar. My cake had 1 cup regular sugar and one cup coconut-infused sugar. I think that added a little more to the cake, and gave the cake an extra coconut boost. 

This cake is made using a very usual method, where you whip up the eggs and sugar first, mix the dry and the wet ingredients in a separate bowl, and then add the egg mixture. I don’t think I’ve ever used that method before, but the batter looked fine going in the oven. It baked up beautifully and came out of the pan perfectly, so I guess that method works too! The cake did have a nice coconut flavor, which was great paired with the crunch of the hazelnuts. I love Bundt cakes and this one was no exception.

Hazelnut, Cinnamon, and Coconut Bundt Cake

4 eggs
2 cups sugar
1-3/4 cups flour
6 tablespoons cornstarch
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
3/4cup vegetable oil
14 ounces plain yogurt
1 cup sweetened flaked coconut
¾ cup hazelnuts, lightly toasted, cooled and finely chopped

Preheat the oven to 350 degrees. Grease or spray with nonstick cooking spray a 12-cup Bundt pan.

In a large mixer bowl, beat the eggs and sugar together until thick and pale. In a separate large bowl, combine the flour, cornstarch, baking powder, salt and cinnamon. Stir in the oil, yogurt, coconut and hazelnuts and stir with a spatula until combined. Add the egg mixture and fold to combine.

Pour into prepared pan and bake for 60-80 minutes, until a thin knife inserted into the cake comes out clean. Cool in the pan for 15 minutes, then remove the cake from the pan. Cool completely on a wire rack.

Dust the top of the cake with powdered sugar to serve.

Recipe from Technicolor Kitchen