If you have a coconut lover in your life, this gorgeous Toasted Coconut Bundt Cake is going to make that person very happy! This cake is prepared with coconut, coconut milk, and coconut extract. If that's not coconutty enough, nothing will ever be!
1cupbutter,softened (plus one tablespoon to grease the bundt pan)
1 1/2cupssugar
6largeeggs
1cupcoconut milk
2teaspoonscoconut extract
2 1/2cupsall-purpose flour(plus one tablespoon to flour the bundt pan)
1/2teaspoonsalt
1teaspoonbaking powder
1teaspoonbaking soda
2cupsmedium grated unsweetened coconut,toasted
For the Glaze:
2cupsconfectioner's sugar
2tablespoonscoconut milk
1/2cupmedium grated unsweetened coconut,toasted
Instructions
Preheat your oven to 350 degrees. Using a pastry brush, grease the bundt pan very well with the one tablespoon of butter. Sprinkle the one tablespoon of flour around the bundt pan and tap the pan lightly with your hand while moving the bundt pan around to ensure the butter is completely covered with the flour. Gently tap out the excess flour. Set aside.
In a large bowl, combine the butter and sugar with a hand-held mixer until lightly and fluffy.
Add the eggs - one at a time - and beat well between each addition.
Add the coconut extract, along with the coconut milk, and beat gently into the butter and sugar mixture.
Next, whisk together the flour, salt, baking powder, and baking soda. Add the dry mixture to the wet mixture and beat until incorporated.
Stir in two cups of the toasted coconut.
Pour the batter into the prepared bundt pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven and allow cake to cool in the bundt pan for 20 minutes before turning the cake out onto a wire cooling rack to continue cooling.
When the cake is cooled, whisk together the confectioner's sugar and coconut milk. Drizzle the mixture over the cake and top with the remaining 1/2 cup of toasted coconut.
Notes
To toast the coconut, add the coconut to a dry skillet and over medium heat, toast the coconut until golden brown. Do not leave the coconut unattended as it will burn quickly. Keep the coconut moving in the pan by stirring with a wooden spoon. Once the coconut is toasted, immediately remove the coconut from the skillet and transfer to a bowl to cool.