Coconut Bundt Cake with Powdered-Sugar Glaze

Coconut Bundt Cake with Powdered-Sugar Glaze
Coconut Bundt Cake with Powdered-Sugar Glaze
Coconut milk, which gives a velvety texture to this pound cake, can be found in the Asian foods section of the supermarket.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 to 16 servings
American Cake Dairy Dessert Bake Easter Mother's Day Coconut Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups cake flour
  • 6 large eggs
  • 2 1/2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups powdered sugar
  • Carbohydrate 82 g(27%)
  • Cholesterol 115 mg(38%)
  • Fat 24 g(37%)
  • Fiber 2 g(8%)
  • Protein 6 g(12%)
  • Saturated Fat 17 g(83%)
  • Sodium 160 mg(7%)
  • Calories 556

Preparation Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. 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. 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 2 cups flaked coconut. Transfer batter to prepared pan; smooth top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Preparation Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. 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. 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 2 cups flaked coconut. Transfer batter to prepared pan; smooth top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy