Celebrate National Brunch Day with Fashionable Hostess (+ a Coconut Bundt Cake Recipe!)
Last year, we founded National Brunch Day.
It was full of pancakes, biscuits, eggs, mimosas, and all the Instagrammable brunch photos you could dream of.
In short, it was the best. day. ever. And we’ve been looking forward to June 18, 2017 ever since we cleared our brunch plates on June 18, 2016.
To celebrate this year, Amanda Gluck of Fashionable Hostess put together a simple brunch spread that’s equal parts photogenic and delicious. She was even kind enough to provide us with the recipe for her Coconut Bundt Cakes; see below.
What was your inspiration behind this brunch spread?
I wanted to throw a little end of the school year get-together for my closest mom friends… a “summer send-off” before we head on our travels. I thought what better way than a sweet brunch and cute Draper James totes as travel gifts!!
Describe how you styled the brunch.
I absolutely love the Draper James Bessie Bow Table Runner because it instantly takes a table from plain to styled, and best of all, no cleaning once you are done! Then I wanted each mom to feel special, so I did personalized bundt cakes at each setting. Since it’s a midday treat, I kept the food light… a delicious cheese board and lots of fresh, summer-friendly fruits.
What are you most excited for on National Brunch Day?
The chance to get together with friends!
What do you think makes brunch so special/different than a normal breakfast?
I wanted to make my brunch, in particular, a bit more decadent and elegant than our usual breakfast at the breakfast table. By creating my setting outside and at this sweet vintage table, I think I achieved just that!
Do you have a favorite brunch spot in the South?
Zuma on Brickell (in Miami) with friends, or a low-key diner, Roasters & Toasters–so not glam!–with the kids!
Indoor or outdoor brunch?
Outdoor in Miami (but in the shade!!). It’s not too warm yet, so we are enjoying just the perfect tanning weather! Light summer dress required!
COCONUT BUNDT CAKES RECIPE (Inspired by 5 Boys Baker)
Ingredients for the Coconut Bundt Cakes:
1½ cups butter, softened
2 cups sugar
1 cup sour cream
½ teaspoon baking powder
1 teaspoon coconut extract (Amanda used 2)
1¾ cups flour
Ingredients for the Coconut Glaze:
1 cup powdered sugar
¼ cup heavy cream (or more if you want it thinner)
1 teaspoon coconut extract
Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
In a medium bowl, mix flour and flaked coconut. Set aside.
In the bowl of an electric mixer, cream together butter and sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder, and coconut extract. Mix well.
Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
Let cake batter rest for 5 minutes.
Pour into mini bundt pans. Bake for for 60 – 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Frost with coconut glaze.
For the glaze: Mix ingredients together. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.