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Coconut Bundt Cake w/ Sugar Glaze




Source of Recipe


restaurant classics






List of Ingredients



• 3 cups cake flour
  
• 1/2 teaspoon salt
  
• 1 cup unsalted butter, room temperature
  
• 2 1/2 cups granulated sugar
  
• 6 large eggs
  
• 2 teaspoons vanilla extract
  
• 1/2 teaspoon coconut extract
  
• 1 1/4 cups canned unsweetened coconut milk
  
• 2 cups packed sweetened shredded coconut
  
• 1 3/4 cups powdered sugar
  
• Additional sweetened shredded coconut, optional
  






Instructions



1. Heat oven to 350 degrees. Generously butter 12-cup
   Bundt pan; dust pan with flour.
   
   
2. Stir cake flour and salt in medium bowl to blend.
   
   
3. Beat butter in large bowl until fluffy. Gradually add
   2 1/2 cups sugar, beating until well blended. Beat in
   eggs 1 at a time, then both extracts.
   
   
4. Beat in flour mixture in four additions alternately
   with 1 cup coconut milk added in 3 additions. Fold in
   2 cups shredded coconut. Transfer batter to prepared
   pan, smooth top.
   
5. Bake cake until top is golden brown and tester
   inserted near center comes out clean, about 1 hour 10
   minutes. Cool cake in pan 5 minutes. Turn cake out
   onto rack, cool completely.
   
   
6. Whisk powdered sugar and remaining 1/4 cup coconut
   milk in medium bowl to blend. Spoon glaze over cake.
   Top with additional shredded coconut, if desired.
   
   






Final Comments


Yields: 12 to 16 servings