Coconut Bundt Cake

Total Time:
2 hr
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Nonstick baking spray, for pan
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 sticks unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned unsweetened coconut milk
  • Pineapple Glaze, recipe follows
  • 1/2 cup flaked coconut
  • 2 cups powdered sugar
  • 4 tablespoons pineapple juice
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • Spray a Bundt pan with nonstick baking spray and dust with flour.

  • In a small bowl, whisk together the flour, salt, and baking powder.

  • In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.

  • Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.

  • Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.

  • Pineapple Glaze:

  • In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.


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