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Rose’s Famous Coconut Cake




Source of Recipe


Joanne Fluke in “Sugar Cookie Murder”


Recipe Introduction


This recipe is from one of those murder mysteries with recipes books. I have actually gotten some good dishes from these sorts of novels! This makes an incredibly rich, dense, moist and heavy cake. A small slice is sufficient. Delicious and very easy to make.


List of Ingredients




CAKE:
1 ½ c. butter, softened
2 c. sugar
4 eggs
1 c. sour cream
½ t. baking powder
1 t. coconut extract
1 ¾ c. flour
2 c. coconut, flaked or shredded, packed

GLAZE:
1 c. 10X
¼ c. heavy cream
1 t. coconut extract
¼ c. coconut flakes


Recipe



CAKE:
Preheat oven to 325 degrees, rack in middle of oven.

Generously grease a Bundt pan. Dust liberally with flour and knock off excess.

Cream softened butter and sugar in the bowl of an electric mixer. Add the eggs, one at a time, and beat until light and fluffy. Then add the sour cream, baking powder and extract.

Put the flour and the coconut in a food processor. Process with the steel blade until the mixture looks like fine cornmeal. Add half the flour mixture to the batter. Mix thoroughly. Add the rest of the flour mixture and mix until the batter is smooth.

Let the batter rest for 5 minutes. Then pour it into the Bundt pan, smoothing the top with a rubber spatula.

Bake for 60 – 70 minutes. The cake should be golden brown on top and a wooden skewer inserted in the center of the cake ring should come out clean. Cool in the pan on a rack for 25 minutes. Run a knife around the edges of the cake to loosen it. Turn the cake out on the rack and let it cool completely.

When the cake is completely cool, glaze.

GLAZE:
Sift 10X, if necessary. Add the heavy cream and coconut to the 10X and stir until smooth. Drizzle over the crest of the cake and let it drip down the sides. Sprinkle the cake with the coconut before the glaze dries.