Photo: Coconut Bundt Cake Recipe
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
Directions
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:
- 2 cups powdered sugar
- 4 tablespoons pineapple juice
In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 81 reviews
By siramad76
Puerto Rico
on February 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Cake was good. I add two more tbs of pineapple to the glaze so I could taste the pineapple flavor on that.
By Croc's Den
on October 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasted like eggs. No good. Sorry
By fruttidimare
Ottawa
on September 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had been dying for something lush and indulgent and coconutty for a few days and spent some time rooting around for the perfect coconut cake. And I figured if I stuck to something Southern, I couldn't possibly go wrong.
I put a 1/2 cup less sugar - and in its place a 1/2 cup shredded sweetened coconut - and I grated in a couple of TBSP each lemon and lime zest. The cake was beyond done at 45min min and smelled heavenly coming out of the oven.
A few hours later when we tucked into it, it was a bit dry (how is that possible and tasted pretty much like pound cake, without too much added coconut or citrus flavour, which was weird, but I guess the butter was just too overpowering. Boohoo.
Came together beautifully overnight and was outstanding with coffee this morning, but now I'm still on the lookout for an even coconuttier coconut cake:
Read all 81 reviews