COCONUT BUNDT CAKE WITH RUM GLAZE

COCONUT BUNDT CAKE WITH RUM GLAZE image

Yield 20 servings

Number Of Ingredients 12

Vegetable oil spray
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup unslated butter, at room temp
3/4 cup sugar
2 large eggs
2 tsp coconut extract
1 tsp pure vanilla extract
1/2 cup whole milk
1 cup sweetend shredded coconut
Rum Glaze

Steps:

Position rack in lower third of oven; heat to 325 F. Coat bundt pan with vegetable spray; dust with a little flour and tap out excess. Into large bowl, sift togetehr flour, baking powder and salt. Using a mixer, beat butter on medium spead until light and creamy. Add sugar, beating well. Add eggs one at a time, beating well after each addition. Add extracts. Beat in half the flour mixture, then half the milk and repeat. Stir in shredded coconut. Scrape into prepared pan. Bake until top is golden and center is firm to the touch, about an hour. Let cool in pan on wire rack 20 minutes. Turn out of pan. Drizzle with glaze. Glaze: In saucepan, mix 1 cup powdered sugar, 2 to 3 tbs rum. Heat just until melted.