GLAZED TOASTED COCONUT BUNDT CAKE
This is a recipe that I submitted to a Nordic Ware contest about 3 years ago. It did not win a monetary prize, but was included in a Nordic Ware cookbook (Best of the Bundt). This cake has a moist, dense yet tender crumb and has a delicious toasted coconut flavor. For the glaze, make sure you use the thick sweetened cream of...
Provided by Susan Bickta
Categories Cakes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
- 2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
- 3. FOR THE CAKE:
- 4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
- 5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
- 6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
- 7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
- 8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
- 9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
- 10. Serve with sweetened whipped cream if desired.
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