Coconut Bundt Cake With Powdered-Sugar Glaze

  • Prep Time: 20 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 16-18

    • About This Recipe

    “Coconut milk gives this cake a velvety texture.Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.”

    Ingredients

  • 3cupscake flour
  • 1/2 teaspoonsalt
  • 1cupbutter, at room temp
  • 2 1/2 cupssugar
  • 6largeeggs
  • 2teaspoonsvanilla extract
  • 1/2 teaspooncoconut extract
  • 1 1/4 cupsunsweetened coconut milk, divided
  • 2cupsflaked coconut
  • 1 3/4 cupspowdered sugar
  • sweetened flaked coconut( to garnish)

    • Directions

  • Preheat oven to 350°F.
  • Butter and flour a 12 cup bundt pan.
  • Sift flour and salt together.
  • Beat butter and sugar in a large bowl until fluffy.
  • Add extracts and the eggs one at a time until well mixed.
  • Mix flour mixture into the batter alternatively with one cup of the coconut milk.
  • Fold in two cups of flaked coconut.
  • Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
  • Cool in cake pan for about five minutes then invert onto cooling rack.
  • Whisk powdered sugar and remaining 1/4 cup of coconut milk.
  • Spoon glaze over cake and sprinkle with additional coconut.

    • Reviews

  • “This is a delicious cake, moist, and easy to make as well. I only had one cup flaked coconut and I didn’t have any coconut extract (so I left that out) but it still had a nice coconut flavor, enough for me anyway. Ashley, I would suggest you edit this recipe . . . as you can see, steps 4 and 5 are duplicates and there is no mention of the additions of the sugar or coconut milk (except in the glaze). I figured it out, but others might have problems. After you do so, I’ll come back and edit my review (removing this second paragraph). Thanks for the lovely recipe !”

  • “This was the first time I’ve made a coconut cake and I don’t think I will ever look for another recipe.I made this for a party and people could not say enough good things about it. Almost everyone went back for seconds.Thank you for a wonderful recipe!”

  • “The texture of this cake is what makes it! So soft and moist. My icing turned out a little sticky but still amazing overall! Thank you”

  • “My son loves this cake! I expected a much more pronounced coconut flavorwith using both the extract and coconut milk. The texture reminds me very much of a pound cake but that could be due to having to substitute corn starch and all purpose flour for the cake flour since I didn’t have any on hand. In any case I can’t wait till the strawberries are looking better as this cake is just screaming for some fresh sliced berries and whipped cream. (13)”

  • “Made this cake yesterday.As it wasbaking my son told me to start making another cake as he would eat it right out of the oven. The smell was driving him crazy……this isone is a keeper…..taste, smell and texture all excellent..This is a 5 star..thank you”

  • “I made this cake for a family gathering. What a treat! The texture was rich and the flavor was intense without being overly sweet. It received rave reviews all the way around! Will def make again and again…”

  • “Amazing! So delicious, moist, delicate. Toasted the coconout for the top.”

  • “I didn’t have any extracts but made the cake without them. it was fantastic! everyone loved the cake and it didn’t even last the day. definitely make the glaze, too.”

  • “Wow! This is one of the best cakes I made from scratch. It was light and moist with a light coconut taste. I used unsweetened coconut juice instead of coconut milk and I think this gave it a lighter coconut taste. The glaze makes for a beautiful presentation and allows the cake to travel well.Will definately make this again.”

  • “I made this cake because I had a cup of cocnut milk left from another recipe. I made the right choice – it was light, moist & full of flavour! Since I was missing the coconut milk for the glaze, I used 1 tsp of coconut extract topped up with half & half to make 1/4 cup. Thanx Ashley!”

  • “Just wonderful!Easy to make…and I had all the ingredients at hand in my pantry! Thankyou for sharing this recipe.This is definitely a keeper in my recipe box.”

  • “YUUUUUUUUUUUUUUUUMMMMMM.So easy to make, and so delicious!!!I didn’t have cake flour so I substituted with all-purpose and cornstarch.I also used butter flavored shortening and omitted the coconut extract because I didn’t have any.I used unsweetened dessicated coconut and added 1/2 tsp baking powder.I ate almost half the cake, it was that good.”

  • “Excellent cake! I made it for my hubby and he ate it all in less than two days! I did use a boxed white cake mix and just added the coconut flavoring and milk and coconut, etc. It still came out great and was a lot easier than making the batter from scratch. :D”

  • “This is one really yummy cake. Wow!The directions are a bit incomplete, I added the sugar in step 5, and I added the coconut milk alternately with the flour beginning and ending with flour in step 7.I didn’t have any coconut extract so I used almond extract instead (I added 1/2 tsp. almond extract to the glaze as well)and it tastes amazing.I will make this one again and again! “

  • “I love coconut and this recipe gave me plenty.Very easy to make and it was gone in two days.Did I mention it is just hubby and I, oh, I fell so guilty!This was wonderful, thank you.”

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