Print Recipe

Coconut Bundt Cake with
Powdered Sugar Glaze

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 use)
  • 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. Gradually add 2 1/2 cups sugar, beating until well blended.
  4. Beat in eggs 1 at a time, then both extracts.
  5. Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions.
  6. Fold in 2 cups shredded coconut.
  7. Transfer batter to prepared pan, smooth top.
  8. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes.
  9. Cool cake in pan for 5 minutes.
  10. Turn cake out onto rack, cool completely.
  11. 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.

Yield: 12 to 16 servings


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.