Coconut Bundt Cake
User Reviews
5
Coconut Bundt Cake
Description
This cake batter includes creamed butter and granulated sugar combined with all-purpose flour, cornstarch, baking powder, salt, eggs, vanilla extract, and unsweetened coconut milk. Shredded sweetened coconut is folded in for texture and coconut flavor. Baking in a greased and floured 12-cup bundt pan at 350°F results in a delicate crumb with a tender but substantial structure.
After cooling, the cake is glazed with a mixture of coconut milk and powdered sugar, which adds a sweet, creamy layer that complements the shredded coconut sprinkled on top. The toasted coconut garnish adds a subtle crunch and accentuates the coconut taste in the finished cake.
This cake is versatile for gatherings or dessert needs where a rich coconut flavor is desired. The recipe is credited to Brilliant Bundt Cakes, suggesting attention to classic bundt cake techniques to ensure moistness and visual appeal. The bake time ranges to ensure doneness without drying out.
Ingredients
Cake
- 1 cup butter at room temperature
- 2 1/2 cups granulated sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 6 egg large
- 1 coconut milk unsweetened, 13 oz can
- 2 cups coconut shredded, sweetened
Glaze
- 1/4 cup coconut milk
- 1 cup powdered sugar
- 1/2 cup coconut sweetened, shredded
Instructions
- Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
- Combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, 3-5 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
- With the mixer on low, add in the vanilla and the eggs, one at a time. Scrape down the sides of the bowl, and with the mixer still on low, add in the coconut milk and flour mixture.
- Scrape the bowl again and mix until smooth. Stir in the shredded coconut. Pour the batter into the prepared bundt pan.
- Bake the cake until a tester inserted in the middle comes out clean, 55-65 minutes. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.
- To make the glaze, whisk the coconut milk and powdered sugar until smooth. Drizzle the glaze over the cooled cake and immediately garnish with toasted coconut.
User Reviews
Overall Rating
5
You'll Also Love
