Coconut Bundt Cake with Powdered Sugar Glaze

Yield: 12 to 16 servings

Ingredients

• 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
• 2 cups (packed) sweetened shredded coconut (about 7 ounces)
• 1 3/4 cups powdered sugar
• Additional sweetened shredded coconut (optional)

Instructions

1. Heat oven to 350 degrees F. Generously butter 12-cup Bundt pan; dust pan with flour.
2. Stir cake flour and salt in medium bowl to blend.
3. Beat butter in large bowl until fluffy.
4. Gradually add 2 1/2 cups sugar, beating until well blended.
5. Beat in eggs 1 at a time, then both extracts.
6. Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions.
7. Fold in 2 cups shredded coconut.
8. Transfer batter to prepared pan, smooth top.
9. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes.
10. Cool cake in pan for 5 minutes.
11. Turn cake out onto rack, cool completely.
12. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend.
13. Spoon glaze over cake.
14. Top with additional shredded coconut, if desired.