OK! I promise this is the last coconut cake recipe I will post! This 
recipe isn't quite a pound cake. It looks like the coconut cream 
cake recipe from yesterday because it has the same amount of flour 
and sugar. BUT this recipe doesn't call for shortening and has one 
less egg. It also calls for coconut milk, rather than cream, so the 
overall effect will be a cake with (marginally) less fat. Sometimes 
you have to dig out your bundt pans and have at it! 

Oh, if you have those tiny bundt pans, they also would work nicely 
for this recipe. I also don't see why you couldn't use a glaze of 
your own choosing. Citrus flavored comes to mind, decorating the top 
of the cake with more coconut and long curls of lemon or orange 
zest...Enjoy!

Coconut Bundt Cake with Powdered Sugar Glaze

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk (divided use)
2 cups (packed) sweetened shredded coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened shredded coconut (optional)

Preheat oven to 350 degrees F. Generously butter 12-cup Bundt pan; 
dust pan with flour.
Stir 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 four additions alternately with 1 cup 
coconut milk added in 3 additions. Fold in 2 cups shredded 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 shredded 
coconut, if desired.
12 to 16 servings
Source: Bon Appetit





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