Bundt Cake with Coconut
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
12
- For Toasted Coconut Flakes
- 2 cups sweetened Coconut flakes
- For Cake
- 2 ½ cups all-purpose flour (plus extra to dust pan)
- 2 tsps Baking powder
- 1 cup butter (softened)
- 2 ½ cups granulated sugar
- 6 fresh eggs
- 1 tsp pure vanilla extract
- 1 cup canned, unsweetened Coconut milk
- For Glaze
- 1 ½ cups powdered sugar
- ¼ tsp coconut extract
- ¼ tsp vanilla extract
- 1 Tbsp unsweetened Coconut milk
Preparation steps
1.
For Toasted Coconut Flakes:
2.
Preheat oven to 325º F. Spread coconut out evenly in a shallow baking pan and toast, stirring once for 8 to 10 minutes, or until golden brown. Watch carefully, coconut burns easily.
3.
For Cake:
4.
Preheat oven to 350º F. Spray a Bundt or tube pan with nonstick cooking spray and dust lightly with flour.
5.
In a medium bowl, sift together flour and baking powder.
6.
In a large bowl, using a hand mixer cream butter and sugar together for about 5 minutes, or until mixture is light and fluffy. Beat in eggs, one at a time and add vanilla. Slowly add coconut milk and beat until just incorporated. Gradually add in dry ingredients, beating until smooth.
7.
Pour batter in prepared pan and bake for 1 hour or until a cake tester comes out clean. Cool in the pan for about 10 minutes. Turn out onto a wire rack and cool completely.
8.
For Glaze:
9.
In a small bowl, whisk confectioners' sugar, extracts and coconut milk together, 1 tablespoon at a time until desired consistency. Drizzle glaze over cooled cake and sprinkle with cover top with toasted coconut flakes. Serve.
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