Coconut Bundt Cake
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 large
Egg1 tsp
Salt2 tsps
Baking Powder2.5 cups
Sugar1 tsp
Vanilla Extract1 tsp
Coconut Extract1 cup
Flaked Coconut2 cups
Powdered Sugar4 tbsps
Pineapple JuiceDirections:
1
Watch how to make this recipe
2
Special equipment: Bundt pan Preheat oven to 350 degrees F
3
Spray a Bundt pan with nonstick baking spray and dust with flour
4
In a small bowl, whisk together the flour, salt, and baking powder
5
In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes
6
Beat in the eggs, 1 at a time
7
Once incorporated, add the extracts
8
Stir in the coconut milk and beat until combined
9
Slowly beat in the dry ingredients until the mixture is smooth
10
Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes
11
Cool cake 5 minutes before turning it out onto a rack
12
Let cool completely on the rack
13
Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut
14
Let glaze set before serving
15
Transfer the cake to a platter or serving dish and slice
16
In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth