If you love coconut, I think you will love this cake. Bundt cakes are great because you mix up the batter, bake, sprinkle with powdered sugar or drizzle with glaze and you have beautiful presentation without a whole lot of work. What I love about finding a recipe on the internet is that usually there are comments. As you read the comments you get great tips as to what changes you might want to make. This is a recipe of the Neely’s on Food Network and as I read comments I decided a couple little changes I would make. This is a delicious, moist cake…love it! Happy Birthday to my wonderful brother Tyler!
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
1 tsp vanilla
2 tsp coconut extract
3/4 cup flaked coconut, finely chopped
1 cup canned unsweetened coconut milk
2 cups powdered sugar
2 Tbl pineapple juice
2 Tbl canned unsweetened coconut milk
1/2 cup flaked coconut, toasted
Preheat oven to 350°. Spray a Bundt pan with nonstick baking spray and dust with flour.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs, 1 at a time. Add vanilla and coconut extracts. Stir in coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth. Stir in the chopped coconut. Pour the batter into prepared pan and bake until a cake tester comes out clean, about 50 minutes.
Cool cake 5 minutes before turning it out onto a rack. Let cool completely. For glaze, whisk together powdered sugar, pineapple juice, and coconut milk, can add more milk or juice to make desired consistency. Drizzle glaze over cake and sprinkle with toasted coconut.