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Purple Steamed Coconut Bundt Cake

There's nothing merrier than these mini bundt cakes! Go ahead and snag more than one of these delicate mini purple steamed coconut bundt cakes for your holiday enjoyment! And with the inviting allure of purple made with a combination of Suncore Foods® Lilac Taro Yam and Ebony Carrot Supercolor Powders, who can resist? A great addition to any wintery celebration with their frosted appearance, you don't have to worry about "snow" melting because it's made of coconut and baked right in! This recipe is a piece of cake so head on over to try it out and explore our supercolor powders to color your day! Be jolly & eat merry!

Ingredients

Makes 10 Cakes

Purple Cake Layer:
3/4 cup regular flour
1/4 tsp baking powder
A pinch of salt
1 medium sized egg
1/3 cup caster sugar
7 tbsp coconut milk
3/4 tsp ovalette
1/2 tsp pure vanilla extract
2 tsp Suncore Foods® Ebony Carrot Supercolor Powder
3 tsp Suncore Foods® Lilac Taro Yam Supercolor Powder
2 tsp water

White Cake Layer:
80 grams freshly grated coconut
1/2 tsp salt
1/2 tbsp tapioca starch


Directions

1. White Cake Layer — Lightly grease the pan. Mix all ingredients until well combined. Place 2 tsp mixture to bundt pan, firmly press them down. Set aside.

2. Purple Cake Layer — Beat egg and sugar add in mixture, ovalette & vanilla; mix well. Shift in flour, baking powder & salt; mix thoroughly. Lastly, add in coconut milk. Mix until well incorporated. Transfer mixture to a piping bag. Pipe directly to the white coconut layer until all the way full.

3. Gently transfer them to bamboo steamer. Steam on high heat for 15 mins. Enjoy!


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