Coconut Raspberry Bundt Cake

• 8 ounces, weight Unsalted Buter
• 2-1/2 cups Sugar
• 6 Eggs
• 1 teaspoon Vanilla Bean Paste
• 1 Tablespoon Coconut Rum
• 3 cups Cake Flour, Divided
• 2 cups Raspberries
• 1/2 teaspoons Salt
• 8 ounces, fluid Unsweetened Coconut Milk
• 6 ounces, weight Sweetened Coconut

1. 1. Preheat oven to 350u0b0F. Butter and flour a Bundt pan.
2. 2. Cream butter and sugar till light and fluffy.
3. 3. Add eggs one at a time.
4. 4. Add vanilla and rum.
5. 5. Toss 2 tablespoons of the cake flour with raspberries and set aside.
6. 6. Alternate adding the remaining cake flour and salt with coconut milk.
7. 7. Fold in sweetened coconut.
8. 8. Gently fold in raspberries.
9. 9. Pour batter into prepared pan and bake at 350u0b0F for 60-70 minutes until top gets a nice golden color, and an inserted toothpick comes out clean. Remember to rotate once halfway through.
10. 10. Unmold cake while it is still kind of warm and allow to cool completely on cooling rack.

buter, sugar, eggs, vanilla bean paste, coconut rum, flour, raspberries, salt, coconut milk, coconut

Taken from tastykitchen.com/recipes/desserts/coconut-raspberry-bundt-cake/ (may not work)