Ingredients for Coconut Bundt Cake With Powdered Sugar Glaze
- Cake Flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Coconut Extract
- Unsweetened Coconut Milk
- 2 cups flaked coconut
- 2 cups powdered sugar
- Sweetened Flaked Coconut
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How to Make Coconut Bundt Cake With Powdered Sugar Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, combine 1 cup canned coconut milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups flaked coconut.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together 2 cups powdered sugar and 1/4 cup canned coconut milk until smooth. Add more coconut milk, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top and sprinkle with extra flaked coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
192g
Fat
70g
Carbs
23g
