Kingston Bundt Cake ~ #Bundt Bakers

"You can be miserable before you have a cookie and you can be miserable after you eat a
cookie but you can't be miserable while you are eating a cookie".
The same can be said for a bundt cake, especially if it tastes like a cookie.

Imagine a cookie that is described as two home-style, crunchy coconut and oat biscuits (aka cookies) with a rich, smooth chocolate cream filling.  Now imagine that cookie as a bundt cake. Are you craving a piece right now?

Kingston's are an Australian classic and one of my favorite biscuits.  I am a fan of crunchy biscuits/cookies so they are the perfect combination of a nice crunchy exterior with a yummy chocolate cream filling coming together as a sandwich biscuit.  As I am hosting the Bundt Bakers this month I decided on a theme that asked all the bakers to choose their favorite cookie and transform those flavors into a bundt cake.

To make this bundt I started with a coconut bundt cake recipe, and amped up the coconut by adding desiccated coconut, flaked coconut, coconut milk, and coconut cream. That may seem like too much but it really was not overpowering.  Golden syrup was also added, but if you can't find this ingredient you could use an amber honey. At first I was undecided about if I wanted to make a cream filling and either cut the bundt in half and fill it, or possibly cut small holes around the sides and pipe the filling inside.  In the end I thought that it would be kind of fun to have a surprise inside the bundt cake - one where it looks like a plain cake from the outside but then you cut into it and it has a chocolate center.

This bundt was so good!  It has all of the flavor of a Kingston, and with the crunchy coconut topping it really mimics the cookie, and all of the chocolate goodness in the middle is the icing on the cake.  Well, not really, because this cake does not have icing but you know what I mean. 😊


If you would like to know more about the Bundt Bakers and see what the other bakers made for the Cookies Reimagined as Bundt Cakes please scroll down below the recipe.

Kingston Bundt Cake
Printer Friendly Recipe

Ingredients

Coconut Crunch ~

• 50g (¼ cup) granulated sugar
• 30g (½ cup sweetened flaked coconut
• 10ml (1 ½ tablespoons) melted coconut oil

Cake ~

• 420g (3 cups) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 295g (1½ cups) sugar
• 90g (1 cup) desiccated coconut
• 80g (1 cup) oats, roughly chopped in a food processor
• 115g (½ cup) butter, room temperature
• 80ml (½ cup) coconut oil
• 4 large egg, room temperature
• 65g (¼ cup) sour cream
• 165ml (¾ cup) Buttermilk
• 60ml (⅓ cup) coconut milk
• 30ml (2 tablespoons) coconut cream
• 45ml (2 ½ tablespoons) golden syrup
• 30g (1/3 cup) cocoa powder
• 1 ½ tablespoons vanilla extract

Preparation

Coconut Crunch ~

1. In a small bowl combine sweetened flaked coconut, coconut oil, and sugar mixing until combined; set aside.

Cake ~

1. Preheat your oven to 180℃ (350℉). 
2. In a medium bowl combine the all-purpose flour, salt, baking powder, baking soda, coconut, and oats whisking to combine; set aside.
3. In a measuring cup, combine the buttermilk, coconut milk, and coconut cream; stir briefly.
4. In the bowl of an electric mixer fitted with a paddle attachment on medium/high speed, cream the sugar, butter, and coconut oil until light and fluffy, about 3 minutes. 
5. Add eggs one at a time, beating well after each addition, stopping to scrape the mixer. 
6. Add the sour cream, vanilla extract, and golden syrup, mixing until combined, stopping to scrape the mixer once more to incorporate ingredients.
7. Reduce mixer speed to low and alternate the flour mixture and buttermilk/coconut milk/coconut cream mixture, starting and ending with the flour. Mix until ingredients are moistened. If you see flour bits, it's cool. 
8. Stop the mixer, remove the bowl and gently fold batter onto itself about 2-3 times, making sure you scrape the bottom of the bowl to incorporate all ingredients.
9. Remove 1 cup batter from the bowl and place in a small mixing bowl, add the cocoa powder to the bowl, and mix until well combined.
10. Pour chocolate batter in a ziplock bag; set aside.
11. Liberally spray a 25cm (10-inch) bundt pan with baking spray.
12. Add the coconut crunch topping and spread into an even layer.
13. Pour half of the coconut batter into the bundt pan.
14. Cut the corner of the ziplock bag containing the chocolate batter, and gently squeeze over the top of the coconut batter that is in the bundt pan, making sure that it is in the middle and that it does not touch any of the sides of the pan.
15. Gently pour the remaining coconut batter over the top.
16. Place in the oven and bake for 50-60 minutes or until cake tester comes out clean.
17. Remove cake from the oven and allow it to cool in the pan for about 10 minutes. 
18. After 10 minutes or so carefully remove cake from the pan and place on a cooling rack and allow to cool completely.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com.

Our theme this month is Cookies Reimagined as Bundt Cakes.  Please check out all of the delicious bundts baked by the other Bundt Bakers this month ~

• Apricot Pistachio Oatmeal Cookie Bundt from Sweet Sensations
• Bundt Cookie Oatmeal and Blueberries from Patyco Candybar
• Kingston Bundt Cake from All That's Left Are The Crumbs
• Mini Bundt Chocolate Chip Cookie from Sneha's Recipe
• Oreo Bundt Cake from Patty’s Cake