Name: Coconut Bundt Cake with Powdered-Sugar Glaze
Yield: Makes 12 to 16 servings
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)

Coconut milk, which gives a velvety texture to this pound cake, can be found in the Asian foods section of the supermarket.

Recipe information

Yield
Makes 12 to 16 servings

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsCake Dessert Coconut Fruit Coconut Milk Easy Baking Electric Mixer Stand Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes