COCONUT BUNDT CAKE

 

  • Cooking Time:
  • Servings: 12-16
  • Preparation Time:

Ingredients

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/4 cups canned unsweetened coconut milk
  • 2 cups (packed) sweetened flaked coconut (about 7 ounces)
  • 1 3/4 cups powdered sugar
  • Additional sweetened flaked coconut (optional)

Directions

  • Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour.
  • Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
  • Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
  • Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Notes

Categories: Cake  Dessert 
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