Coconut Cranberry Bundt Cake

Difficulty: Easy | Makes: 6 Servings

Get in the holiday spirit with this beautiful Coconut Cranberry Cake by @swarnika_, the perfect addition to your holiday menu!



  • 3 cups all-purpose flour
  • 1 cup coconut flakes
  • 2 ¼ teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 ¼ cup vegetable oil
  • 1 cup Roland® Unsweetened Coconut Milk
  • 1 ½ cups chopped cranberries


  1. Preheat oven to 350 degrees F
  2. Whisk together eggs, sugar, vegetable oil, vanilla extract, and Unsweetened Coconut Milk
  3. In a separate bowl, combine all purpose flour, salt, baking powder, and coconut flakes
  4. Add 1/3 of the dry ingredients to the wet ingredients and mix just enough to combine. Repeat until all the dry ingredients are incorporated
  5. Fold in the chopped cranberries
  6. Add batter to a buttered and floured bundt pan and bake until a wooden toothpick inserted in the center of the cake comes out clean - about 60-70 minutes
  7. Serve with sugared cranberries

In This Recipe

Unsweetened Coconut Milk

#86002 | 13.5 FL.OZ.