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Coconut Bundt Cake

Source of Recipe

From "The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"I am simply not patient enough to make the beauteous Southern coconut cake that reigns supreme on the shared spread. Layer cakes are not my specialty, and the really traditional method of cracking and grating a fresh coconut is beyond my patience level. Hence this cake—which is packed with coconut flavor, easy to make and serves plenty of folks. I carefully press lots of coconut into the glaze to give it that ethereal, fluffy look of its layered cousin."

List of Ingredients

For the cake:
â—¦ 2 ½ cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon salt
â—¦ 16 tablespoons (2 sticks) unsalted butter, at room temperature
â—¦ 2 ½ cups granulated sugar
â—¦ 1 teaspoon vanilla extract
â—¦ 6 large eggs
â—¦ 1 cup unsweetened coconut milk
â—¦ ½ cup shredded sweetened coconut

For the glaze:
â—¦ 2 cups confectioners' sugar
â—¦ 6 to 8 tablespoons unsweetened coconut milk
â—¦ 2 cups sweetened shredded coconut



Recipe

For the cake:
Preheat the oven to 350° F. Spray a 12-cup Bundt pan with baking spray. Stir the flour, baking powder, and salt together in a small bowl.

Beat the butter in the bowl of a stand mixer fitted with the paddle attachment to break it up, then add the sugar and beat until light and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl a few times. Stir the coconut milk to blend any solids, then beat into the batter. Beat in the dry ingredients until well combined, scraping the bowl a few times. Sprinkle over the coconut and beat to distribute evenly, then beat the batter on high for 5 seconds. Scrape the beater and stir any clinging coconut shreds into the batter, then spread it into the prepared pan. Bake for 50 minutes to an hour, until a tester inserted in the center comes out clean. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely. Place a piece of parchment or foil under the rack to catch any drips when you glaze the cake to make cleanup easy.

For the glaze:
Sift the confectioners' sugar into a bowl and whisk in the coconut milk until you have a thick, spreadable glaze. Use a spoon to drizzle and spread the glaze over the top and down the sides of the cake. As you drizzle, cover the glaze with the shredded coconut, lightly pressing it into the glaze with clean fingers. You want a generous layer of coconut on the top and some coconut on the sides of the cake. Leave the cake uncovered for a few hours to let the glaze and coconut set. The cake will keep, covered with plastic wrap, for 2 days.

Serves 12