COCONUT BUNDT CAKE

Coconut Bundt Cake image

Provided by Busters friend

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

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3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup unsweetened coconut milk
2 cups packed sweetened flaked coconut or 7 ounces sweetened flaked coconut, toasted
6 ounces fresh frozen grated coconut, thawed

Steps:

Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
Stir 3 cups cake flour and salt in medium bowl to blend.
Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .