This is not your average Bundt cake.
A Hawaiian lava flow Bundt cake – the name suits! Erupting with all of the tropical flavors, it’s just the dessert to end summer on.
Mandy Merriman shares the recipe for her cake, along with a baker’s secret to never have it stick to the pan… cake goop! To make your own cake goop, Mandy says to combine equal parts of flour, shortening, and vegetable oil. Mix to create a paste, and then brush in your Bundt pan for a stick-proof solution.
Find more recipes from Mandy on Instagram, @bakingwithblondie, or at bakingwithblondie.com. Find Mandy’s cookbook here.
Hawaiian Lava Flow Bundt Cake
INGREDIENTS
Hawaiian Lava Flow Bundt
- 1 cup buttermilk, room temperature
- 2/3 cup sour cream , room temperature
- 3 whole eggs, room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 Tablespoon coconut emulsion
- 1/4 cup all purpose flour
- 1 15.25oz Box Pineapple Cake Mix, I used Duncan Hines for the best texture and flavor, but anything similar should be fine
- 1 oz (one whole package) freeze dried strawberries (yes, it’s the 1oz package – it’s light!) , pulsed to a fine powder
- 1 teaspoon strawberry emulsion
Coconut Glaze
- 1 cup powdered sugar
- 2 Tablespoons coconut milk
- 1/2 teaspoon coconut emulsion
Garnish
- 1 cup shredded coconut, sweetened or unsweetened
Equipment
- Bundt pan
METHOD
Hawaiian Lava Flow Bundt Cake
- Preheat the oven to 325 degrees. Prep the Bundt pan with a swipe of shortening and a dust of flour. Set aside.
- In a large bowl, hand whisk together all the ingredients except for the the cake mix, strawberry emulsion, and freeze dried strawberries. Sift in the pineapple cake mix. Split the batter in half and place one of the halves in a separate bowl. In the separate bowl, stir in the strawberry emulsion and strawberry extract. If you’d like it to be a darker shade of red, you can add in a drop of gel coloring if desire.
- Alternating strawberry/coconut and pineapple/coconut cake batter, add in the cake batter into the prepared Bundt cake and then swirl with a knife.
- Bake for 27-30 minutes, then cool in the pan for 30 seconds, then flip out onto a wire rack to cool completely before adding on the coconut glaze.
Coconut Glaze
- Stir together all the ingredients in a bowl with a fork or small whisk. It should be the consistency of glue (white and thick). If it’s too thin, add in another half cup of powdered sugar. If it’s too thick, add in another teaspoon of coconut milk.
- Pour over the top of the Bundt cake and top with shredded coconut.
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