My mom, God rest her soul, couldn't bake a cake from a box to save her life. She could, however, make a cake from scratch in her sleep. She had a recipe for one of my dad's favorite cakes, a coconut cake baked in a "Bundt" pan. (If there is a better term for the pan, feel free to correct me...it's that pan that makes the cake into a big ring). Anyhoo, there is no information on the recipe for time or temperature (F) for this cake. I haven't had it in years (it's about the only coconut thing I'll eat) and I would love to take a crack at it.

Suggestions?

Almost all cakes bake @ 350°, and are done at about 35 - 45 minutes. Set the timer for 30" to be safe and start testing. Cake is done when a cake tester (or toothpick) is inserted ino the middle of the cake and comes out clean.

Bundt cakes often take a little longer than layer cake pans because the cake is deeper.

I like to make most of my cakes using a bundt pan. A safe starting point is 350 degrees for 42 to 45 minutes.

Okay. I am with the two of you on the 350 issue, but with such a wide range of times, "start checking" after 30 minutes, and a range of 30" to 52," what is the likelihood of my making this puppy fall by skewering it with a knife every five minutes? I figure the table knife test for doneness would be more accurate than a toothpick since the cake is deeper.

I just baked a cake tonight.

Another method to check that it is done or nearing done is when the edges are slightly brown and are slightly detached from the sides of the pan. I would definitely start checking it at about 30 minutes. I think anymore time than 40 minutes may be too long.

Table Knife? Well, you know you are baking a CAKE instead of steak or chicken, right?

The cake tester/toothpick is used to make sure there's no more "raw" batter inside. You want the tester near the center to come out clean. You don't want to "cut" the cake and test for "firmness", as table knife is your choice of "weapon."

I would suggest you not use the knife but a thin & sharp subject, even a BBQ skewer will work better than a table knife.

In terms of baking time, well, it takes practice and experience. Other than judging by the brownness of your cake, use your nose as well. You should be able to smell the differences between underbaked and overbaked.

You don't want to open the oven too often to check on your creation. After 30-35 minutes, you can start checking maybe every 3-5 minutes. I like my cakes "brownier", so I sometimes just turn off the oven and let the cake sit a minute (or two) more after it's done.

You may google some similar recipes so you can experiment and compare notes. This recipe I just googled requires 350�F for 60 to 70 minutes.

So if this is going to be your 1st try of your mother's homemade recipe, don't expect perfect for the 1st time around. Instead, use it as a baseline, so next time you'll know an extra 10 minutes is needed (if underbaked) or something.

Good luck!

There might be the difference in our flatware terminology; in mine, a table knife is the dull, stainless knife matching the forks and spoons in the drawer (and on the table), as opposed to the sharp, possibly serrated kind used to cut steaks and chops. I've used them often on cakes (as did mom) when making a tube pan cake where a toothpick is either not available or practical. They actually work very well without damage to the cake. Good idea with the barbeque skewer, however.

I think I have presented my topic giving the impression that I have never baked a cake before. Actually, I've baked more than my fair share of layer cakes (99% of them from a box, I didn't have mom's talent with cake flour), but making a bundt type cake is a new one for me, I believe.

Thanks for all the feedback, though. I'm going to try the cake this weekend.

A table knife is more reliable tester than a what is essentially a thick pin, which could easily be wiped clean by the exposed dry cake surface.

The knife will do no damage at all to a cake made with a batter. In any event, anything in a bundt pan will be flipped over and the knife slit hidden from view.

If your round pan has any kind of molded decoration built into it, make sure you are not cheap with greasing it (even if the instructions don't call for it) or it'll be a biatch to get out.

I used to buy Baker's Joy, but couldn't find it anymore, now I buy Pam for baking, I use it even if the recipe says not to use it. With the exception of Angel Food Cake

They still make Baker's Joy. I believe you can get it at

http://www.kingarthurflour.com/

If not, they definitely carry a professional strength baking release spray.

This is one catalog you will want to get, but avoid the website - it's hazardous to your money

Oh, the lava cakes are out of this world ^^

And I wonder when the OP is going to post the recipe. So we can give better advice, of course.

Depending on how scientific you want to get...if it's a cast aluminum Bundt pan (feels heavy) you'll need the longer baking time. A formed (stamped...feels light) you need the shorter baking time.

Probably better to NOT keep poking with a knife---not for visibility but every time you cut into the cake you make it tougher to get out of the pan whole. A skewer (or piece of spaghetti) works well

Let cool for 5-10 mins before turning out onto a rack. You still want to have the pan greasing warm so it slides right out.

Grease heavily with a solid shortening or butter/margarine. Flour the pan as well. Bakers' Joy works well. Even if the pan is Teflon/nonstick, grease.