Cranberry Coconut Cake



Posted 5 April 2022 (Last updated 5 April 2022)



Total Time

1hrs 50mins



Dairy-free fruity bundt cake full of cranberry and coconut, and topped with coconut glaze. If you can't find cranberries, substitute raspberries or blueberries.


  • Rice bran oil icon
    Rice bran oil230 g
  • Egg icon
  • Granulated sugar icon
    Granulated sugar220 g
  • Vanilla extract icon
    Vanilla extract2 teaspoons
  • All purpose flour icon
    All purpose flour300 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut50 g
  • Coconut milk icon
    Coconut milk180 g
  • Cranberries icon
    Cranberries200 g
  • Powdered sugar icon
    Powdered sugar200 g
  • Coconut milk icon
    Coconut milk3 tablespoons
  • Flaked coconut icon
    Flaked coconutas needed

  • 1. Grease a clean bundt pan
  • 2. Pre-heat oven - 175°C
  • 3. Add rice bran oil, egg, granulated sugar and vanilla extract to a clean large mixing bowl
  • 4. Mix until combined then set aside
  • 5. Add all purpose flour and unsweetened shredded coconut to the medium bowl and mix until combined
  • 6. Transfer dry ingredients to batter
  • 7. Add coconut milk and fold together until just combined
  • 8. Add the rest of the coconut milk and fold again
  • 9. Add cranberries and mix briefly
  • 10. Transfer batter to bundt pan
  • 11. Bake until skewer tests clean - 1 hr, 175°C
  • 12. Let cool - 10 min
  • 13. Turn out onto cooling rack until completely cool
  • 14. Add powdered sugar and coconut milk to a clean small bowl
  • 15. Whisk until smooth
  • 16. Drizzle cake with glaze
  • 17. Sprinkle with flaked coconut
  • 18. Leave until set

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco