COCONUT PINEAPPLE BUNDT CAKE

Coconut Pineapple Bundt Cake image

Yield serves 10 to 12

Number Of Ingredients 15

1 cup unsalted butter, at room temperature, plus more for greasing
3 cups all-purpose flour, plus more for dusting
3 cups (packed) sweetened flaked coconut (about 10 1/2 ounces)
1 cup chopped fresh pineapple
1 cup walnuts, coarsely chopped
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
2 tablespoons crème de cacao
1 cup plus 2 tablespoons unsweetened coconut milk (not low-fat)
1 3/4 cups confectioners' sugar
2 to 3 tablespoons pineapple juice

Steps:

Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
To make the glaze, whisk the confectioners' sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.