Coconut Bundt Cake With Powdered Sugar Glaze

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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.

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Steps

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Preheat oven to 350f.

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Butter and flour a 12 cup bundt pan.

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Sift flour and salt together.

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Beat butter and sugar in a large bowl until fluffy.

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Add extracts and the eggs one at a time until well mixed.

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Mix flour mixture into the batter alternatively with one cup of the coconut milk.

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Fold in two cups of flaked coconut.

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Transfer batter to the prepared bundt pan and bake until top is golden brown.

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Cool in cake pan for about five minutes then invert onto cooling rack.

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Whisk powdered sugar and remaining 1 / 4 cup of coconut milk.

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Spoon glaze over cake and sprinkle with additional coconut.

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Ingredients

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cake flour, salt, butter, sugar, eggs, vanilla extract, coconut extract, unsweetened coconut milk, flaked coconut, powdered sugar, sweetened flaked coconut