Coconut and Blueberry Bundt Cake

Hello lovelies!

Soooo...I baked a cake! 

This got a serious thumbs up from hubby who texted me right after eating it! (no we don't text from the other room...I was out ;) he even used emoticons to show his excitement and love for this cake! This is serious people...he never uses them! (I however am all over friend Renee - the queen of emoticons - can vouch for that!) This is one delicious, light, fluffy, summery cake! Doesn't the taste and smell of coconuts make you want to drop everything, put your swimmers on and sprint for the beach!? HECK YES!! 

Pump the tunes and enjoy! 


Cake Recipe
3 cups plain flour
1 ¼  cup sugar
½  tsp salt
1 tsp bi-carb soda
1 cup coconut oil
¾  cup buttermilk
2 eggs
1 ½ tsp coconut extract
1 ½  cups blueberries

1 1/2 cups powdered sugar (plus more if needed for thickness)
3 tbsp milk
1/2 tsp coconut extract
Preheat oven to 180 degrees and grease a 10 inch bundt pan.
In a large mixing bowl add flour, sugar, salt and bi-carb soda, mix well.
In another large bowl whisk together oil, buttermilk, eggs and coconut extract.
Add wet ingredients to dry ingredients and mix until thoroughly combined. The batter should be thick and sticky. Gently mix in the blueberries.
Pour batter into the bundt pan and bake for 50 minutes.
Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.

For the glaze whisk together all the ingredients in a bowl. When cake is completely cooled, drizzle the glaze onto the cake. For decoration I added mini meringues, fairy floss, blueberries and rose petals.