Coconut + Cake = Delicious!

This coconut bundt cake is a delicious treat! If you enjoy coconut as much as I do, you will love this cake. This recipe uses coconut milk (which can be found in the Asian food section of the supermarket), coconut extract and sweetened coconut to create a velvety cake. The flavor of this cake is simply excellent. I will make this coconut bundt cake again and again. It's that good!

Recipe: Coconut Bundt Cake with Powdered-Sugar Glaze


Recipe From: Bon Appétit /October 2000, found on epicurious.com


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)

For the Glaze:

• 1 3/4 cups powdered sugar
• Additional sweetened flaked coconut

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.