I LOVE COCONUT —
coconut ice cream,
not to mention the fact that I completely LOVE the smell of coconut extract.
So yes, I’ll admit it, I have a little bit of a coconut-obsession going on which is why I made this cake. I took it up to my parent’s cabin over the Memorial Day week-end and it got rave reviews. It’s dense, it’s moist, it’s absolutely delicious. The top of the cake forms kind of a “sugary crusty” layer from the coconut glaze that is heaven. I added the coconut glaze and WOW did it ever take it up a notch. Don’t get me wrong, the cake itself is amazing, but the glaze makes it even better.
Before we left my parents cabin, my siblings asked me to leave some of the cake for those that were spending the night. Being the kind, generous person that I am I left some (which is a good thing because I could have eaten the rest of it by myself.) I did manage to bring home enough for me to take a picture of.
- 3 cups cake flour
- 1/2 tsp. salt
- 1 cup butter , room temp.
- 2 1/2 cups sugar
- 6 large eggs
- 2 tsp. vanilla extract
- 1 tsp. coconut extract
- 1 cup canned unsweetened coconut milk
- 2 cups sweetened flaked coconut
- COCONUT GLAZE:
- 1 cup sugar
- 1/2 cup water
- 2 tsp. coconut extract
- 2 Tbsp. butter
- POWDERED SUGAR GLAZE
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened coconut milk
- 1 tsp. coconut extract
Preheat oven to 350 degrees. Generously butter and flour a bundt pan.
Stir flour and salt in medium bowl to blend.
Beat butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended.
Beat in eggs one at a time, then both extracts.
Beat in flour mixture in 4 additions alternately with the 1 cup coconut milk.
Fold in the coconut.
Pour into prepared bundt pan, smooth top with the back of a spoon.
Bake about 70 minutes, or until top is golden brown and tester inserted new center comes out clean.
While cake is baking prepare coconut glaze (instructions below).
Cool in pan 5 minutes. Using a small sharp knife, cut around sides and center of pan to loosen cake.
With cake still in the pan, take a skewer and poke holes all over cake. Slowly pour coconut glaze all over top and down sides of cake. Allow to cool another 10 minutes.
Turn cake out onto rack and cool.
Pour powdered sugar glaze over cooled cake.
Combine all ingredients in saucepan over medium heat, stir until sugar is dissolved.
Bring to a boil and cook 5 minutes.
Remove from heat.
POWDERED SUGAR GLAZE:
Whisk powdered sugar, coconut milk and coconut extract in medium bowl until smooth.
Pour over cooled cake.
Recipe Source: Adapted from bon appetit Desserts