Coconut Bundt Cake with Powdered Sugar Glaze
Coconut Bundt Cake with Powdered Sugar Glaze Recipe
Ingredients:
1 1/4 cups canned unsweetened coconut milk (divided use)
1 3/4 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon coconut extract
1/2 teaspoon salt
2 1/2 cups granulated sugar
2 cups (packed) sweetened shredded coconut (about 7 ounces)
2 teaspoons vanilla extract
3 cups cake flour
6 large eggs
Additional sweetened shredded coconut (optional)
Instructions:
Preheat oven to 350 F. Grease a 12-inch bundt pan and flour it. In a mixing bowl, put in the flour and the salt. In another one, beat in the butter until creamy.
Add in 2 cups of sugar and beat well. Add the eggs one by one, beating well after each addition and add both mixtures. Put in the flour mixture in four times and beat well alternately with a cup of coconut milk.
Put in 2 cups shredded coconut and fold. Pour in the pan and bake for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean. Then, allow to cool for 5 minutes.
In a bowl, put the powdered sugar and the remaining coconut milk and whisk. Pour on the cake and add shredded coconut.
Coconut Bundt Cake with Powdered Sugar Glaze Recipe Serving Size: 12-16