Coconut Bundt Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 837
- Total Fat
- 35
- Saturated Fat
- 22
- Carbohydrates
- 125
- Dietary Fiber
- 2
- Sugar
- 93
- Protein
- 10
- Cholesterol
- 200
- Sodium
- 300
- Total: 2 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr 10 min
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
Pineapple Glaze:
2 cups powdered sugar
4 tablespoons pineapple juice
Directions
Special equipment:
Bundt pan- 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.