Mini Coconut Blood Orange Bundt Cakes

Coconut Blood Orange Bundt Cakes

Happy Valentine’s day!

My husband and I don’t usually do anything for Valentine’s day, but I hardly need an excuse to whip up something pink and pretty. These little cakes are made up of rich coconut cream and a little fresh blood orange juice. You can dip hot cakes into a blood orange syrup, or reduce the syrup and drizzle it over the cakes for serving. Fresh blood orange segments, supremed, compliment the sweet cakes perfectly. And hey, they’re pretty.

Blood OrangesBlood oranges are the perfect fruit for winter desserts. Why use strawberries (or what are labeled strawberries in February in Boston), when you can use fresh, organic, blood oranges which happen to be in season right now? You can use regular oranges for this recipe as well, but blood oranges are just so gosh darn pretty.

The gorgeous color of the segments transfers easily to the syrup–so rich and crisp, a perfect, deep pink that’s perfect for Valentine’s day, don’t you think? The color inside a blood orange ranges from standard orange to dark red, sometimes you can even find both colors within one orange. The color inside is dependent upon light, temperature and variety. They usually look like regular oranges on the outside, but sometimes you can see a red blush creeping over the rind that tips you off.

Mini Coconut Blood Orange Bundt Cakes
Makes six mini (1 Cup) bundt cakes (photo)

1 1/2 Cups Flour
3/4 Cups Sugar
2 1/4 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Coconut Cream*
2 Tbs Blood Orange Juice (or regular orange)
3/4 Cup Soy Milk
2 Tbs Water
1-2 tsp Vanilla Extract

*In warm weather, refrigerate a can of coconut milk until the cream floats to the top and solidifies. In cold weather, I just take it out of my pantry and it’s ready to go. Here’s a photo.

Preheat oven to 400º F. Grease a mini bundt cake pan.Whisk dry ingredients together. Whisk wet ingredients together in a separate bowl. Gently fold wet ingredients into dry until just combined. Fill each cup with 1/2 Cup of batter. Bake for 25-30 minutes, or until lightly browned on top. See below for soaking the cakes in syrup. Let cool for 10 minutes before removing from the pan. Let cool under plastic wrap to keep the outsides nice and soft.

So how about that blood orange syrup?

Juicing Blood Oranges

Blood Orange SyrupBlood Orange Syrup
Makes about 1 Cup

1/2 Cup Sugar
1/2 Cup Water
1/4 Cup Blood Orange Juice, strained

Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. To make a thicker syrup, boil again until the sugar begins to expand greatly in volume (230º F, thread stage) then remove from heat.

You can re-heat it if needed before decorating the plates or the cakes.

You can soak the cakes in the thin version of the syrup for a moister cake. As soon as the cakes come out of the oven, poke them with a fork and pour 1/2 of the syrup evenly over the tops. Let sit for at least 10 minutes before unmolding. You can then thicken the leftover syrup for decoration.

Soaking Bundt Cakes with Blood Orange Syrup

Hope you have a sweet day!

Cococnut and Blood Orange Bundt Cakes


  1. daphne

    thanks for reminding me that the blood orange season had started! i made blood orange and coconut muffins last year and it was such a nice combination, i’ll have to try these! the syrup looks gorgeous.

  2. Ali

    These cakes look so perfect…! I’m just wondering if coconut cream can be replaced with coconut milk as I’ve never seen coconut cream here in Italy…

  3. Ali

    Sorry… ;) …I’ve just read the note. So I guess next time I buy it I will refrigerate it … as my coconut milks have never been naturally creamy as the one in your picture! I’m jealous! ;)
    Thanks for the suggestion!

  4. Russ

    Your photos look great – very professional! I don’t think I’ve seen any blood oranges at our supermarket yet, so I guess they’ll be a little while longer getting to the UK, but I sure want to try these cakes

  5. Dee

    That looks amazing. I just bought a bottle of freshly squeezed blood orange juice. Now all I need is the bundt pans. Amazon here I come! ;)

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  7. Namratha

    They look pretty and perfect!!

    Thanks to you I got to know about blood oranges. I recently bought a few without knowing they would be red inside so you can imagine my shock :D Back in India we don’t get such colours so obviously I was ignorant of its existence :)

    You’ve given me a wonderful chance to try something with these oranges.

  8. monk

    Lolo – Yes, it’s me again… the only person who screwed up EASY Seitan!! I tired the recipe again last night and ran into the same issue. Now I’m convinced that the nutritional yeast I bought is the problem. Oh well… eventually I’ll get it right…

    Now, as for these beauties – your photography is just amazing. This is straight out of the pages of Gourmet magazine! I’m going to make these this weekend!! I’ve always drooled over mini bundt cakes, and now I have a vegan recipe!! Yay!


  9. Hillary

    Holy crap are those pictures amazing. I love blood oranges. Do you drink blood orange juice straight? That never occurred to me before but sounds good right about now.

  10. Anna/Village Vegan

    I made this tonight! Didn’t bake it in mini bundt pans (I don’t have any) so it didn’t look as cute as your do, but it was realllyyyy good! Thanks! I’ll have to keep coconut cream in mind as a sub for oil/EB.

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  13. C

    When I made this I was so-so about it. Our friend had given up chocolate for lent so I made this, but secretly I was thinking “Who even likes non-chocolate cake?!?” This was amazing! It has become *the* cake people ask about the recipe. :)

  14. quickbreadbandit

    I made a full size version of this cake with a few adjustments for easter, and it was a hit, it didn’t last long enough for me to take a picture.

  15. Kendra

    I have these in the oven RIGHT NOW! I can’t wait till they are done. I am excited about this recipe because I haven’t seen a recipe like this that doesn’t use tofu in it. (I’m not a fan of tofu in my deserts)

    I licked the bowl and it taste so good already.

    Your amazing :)

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  17. Janna Hay

    Hi Lolo
    I am wondering if lite coconut milk will work, that is all I have and is presently sitting in my freezer. Am I better off making a run to the store?????
    By the way your blog rocks, I don’t even look at other sites any more.

  18. Jenn215

    I made these for my favorite vegan and he loved them. so i think it was a success. can’t wait to try more of your recipes.. i heart this blog.

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