COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
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