Coconut Bundt Cake

Coconut Bundt Cake

3 c. cake flour

1/2 t. salt

1 c. butter, room temperature

2 1/2 c. sugar

6 eggs

2 t. vanilla

1/2 t. coconut extract

1 c. unsweetened canned coconut milk

2 c. sweetened flaked coconut (I found this to be 1, 200 g bag)

Preheat oven to 350 and generously butter or spray your bundt pan – I thought I had, but still had to do some secret repair, so maybe try flouring the pan as well.  Sift together the flour and salt in a medium bowl and set aside.

In a large bowl (I used my electric mixer), beat the butter for a few minutes until it’s fluffy.  Gradually add in the sugar and then continue to beat until well blended.  Add in the eggs, one at a time, beating well in between additions and scraping down the sides of the bowl as needed, then add in the vanilla and coconut extract and mix again.  Beat in the flour mixture in 4 additions, alternating with the coconut milk in 3 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl as needed.  Fold in the flaked coconut, scrape the batter into your prepared pan and smooth the top.

Bake for about an hour – check it at 50 minutes! – the top will be cracked and a lovely brown and will spring back to a light touch.  Allow the cake to sit in it’s pan for about 10 minutes before trying to turn it out onto a cake platter to cool.  Top with glaze when it’s cool and sprinkle with more coconut if you’d like.

Coconut Glaze

1/4 c. unsweetened canned coconut milk

1 1/2 to 2 c. icing sugar