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Coconut Bundt Cake

April 18, 2011

At my job we have had a fourth-year pharmacy student interning for the past 6 weeks, and his last day was this past Friday. I wanted to bring a dessert in to work to celebrate his being totally finished with pharmacy school! However, one of my coworkers gave up all desserts and sweets for Lent, and I didn’t want to bring in something that would be terribly tempting for her. I had been eyeing this coconut Bundt cake recipe in my new Bon Appètit Desserts cookbook, and I knew I had found a winner when I asked her if she liked coconut and she responded that she didn’t even like the smell of it! (I have since promised her sticky buns next week after her Lenten fast is finished.)

This cake is packed with coconut flavor from three sources: coconut milk, coconut extract, and sweetened flaked coconut (with additional coconut milk in the icing too)! A small slice is very satisfying because the texture is dense and moist like a pound cake, so one cake will serve many people. In addition to being easy to prepare, Bundt cakes make beautiful centerpiece desserts at dinner parties, and this would be a fantastic cake for a summertime tropical-theme party.

Coconut bundt cake

12 to 16 servings

Ingredients

  • 1  tablespoon unsalted butter, melted
  • 1  tablespoon all-purpose flour
  • 3  cups cake flour
  • 1/2  teaspoon salt
  • 1  cup (2 sticks) unsalted butter, room temperature
  • 2 1/2  cups sugar
  • 6  large eggs
  • 2  teaspoons vanilla extract
  • 1/2  teaspoon coconut extract
  • 1 1/4 cups canned unsweetened coconut milk, divided
  • 2  cups (packed) sweetened flaked coconut
  • 1 3/4  cups powdered sugar
  • Additional sweetened flaked coconut for topping

Directions

  1. Preheat oven to 350 degrees F. Make a paste from the melted butter and all-purpose flour and brush inside of A 12- to 15-cup Bundt pan. Stir cake flour and salt in a medium bowl to blend. Beat butter in large bowl until fluffy (I use my stand mixer). Gradually add sugar, beating until well blended. Beat in eggs one at a time, then the vanilla and coconut extracts. Beat in flour mixture in 4 additions alternately with 1 cup of the coconut milk in 3 additions. Fold in flaked coconut. Transfer batter to prepared pan; smooth top.
  2. Bake cake until top is golden brown and toothpick inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Loosen cake from sides of pan with small knife and turn cake out onto rack to cool completely.
  3. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake and top with additional flaked coconut.

3 comments

  1. AWWWWHHHH! I want some of that RIGHT NOW! :D


    • Aww thanks!! Definitely not as healthy as the desserts I see in your posts though! lol


  2. […] In Teacups « Coconut Bundt Cake Vegetable Curry with Lentils and Spinach April 20, […]



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