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Red Beet Ebony Carrot Coconut Cranberry Bundt Cake

This beautiful, vibrant pink coconut cranberry bundt cake is perfect for the upcoming holiday and a great way to add color to your table! As classic as it gets, this cake is moist, soft, and fluffy with a pleasant hint of cranberry flavor; you can elevate this delightful treat with Suncore Foods® Red Beet and Ebony Carrot Supercolor Powders to achieve this rich and lively pink. A cake is always a great idea!


2 cups all purpose flour
½ cup shredded coconut flakes
1 tbsp vanilla Extract
1 ½ tsp baking powder
½ tsp Suncore Foods® Rose Salt
1 ¼ cup sugar
3 large eggs
¾ cup vegetable oil
1/3 cup yogurt
¼ cup milk
1 cup chopped cranberries

2 cups confectioners sugar
½ tsp Suncore Foods® Cosmos Red Cabbage Supercolor Powder
¼ tsp Suncore Foods® Velvet Red Beet Supercolor Powder
½ tsp Suncore Foods® Ebony Carrot Supercolor Powder
3-4 tbsp water



1. Heat oven to 375F.

2. Whisk together the eggs, vegetable oil, milk, yogurt, vanilla, and sugar. Sift in the all purpose flour, salt, and baking powder in two additions and mix until just combined. Fold in the coconut flakes and the chopped cranberries. Pour the batter into a buttered and floured bundt cake tin (10-12 cup capacity) and bake until a tester inserted in the middle of the cake comes out clean – about 50-55 minutes. Rest in the tin or 5 minutes and then invert to release the cake and let cool on a wire rack.

3. Add confectioners sugar, Suncore Foods® supercolor powders, and water in a bowl to combine. Pour over the cooled cake and serve.


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