brown sugar coconut bundt cake

Name: Brown Sugar Coconut Bundt Cake
Cook time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: COCONUT BROWN SUGAR MIXTURE; - butter and flour for pan; 2 cup(s) sweetened shredded coconut; 1/2 cup(s) brown sugar; 1/4 cup(s) melted unsalted butter; FOR THE CAKE; 2 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1 cup(s) unsalted butter, room temperature; 1 cup(s) white sugar; 1 1/2 cup(s) packed brown sugar; 6 large eggs, room temperature; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) coconut extract, optional; 1 cup(s) canned unsweetened coconut milk; FOR THE GANACHE; 4 ounce(s) good quality dark chocolate; 1/2 cup(s) heavy cream; - pinch of salt; 1 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2015/03/19/brown-sugar-coconut-bundt-cake-with-dark-chocolate-ganache-bundtbakers/

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yield 12 -16

cook time 1 Hr 10 Min

method Bake

Ingredients For brown sugar coconut bundt cake

COCONUT BROWN SUGAR MIXTURE
butter and flour for pan
2 c

sweetened shredded coconut
1/2 c

brown sugar
1/4 c

melted unsalted butter
FOR THE CAKE
2 1/2 c

all-purpose flour
1/2 tsp

salt
2 tsp

baking powder
1 c

unsalted butter, room temperature
1 c

white sugar
1 1/2 c

packed brown sugar
6 lg

eggs, room temperature
1 tsp

vanilla extract
1 tsp

coconut extract, optional
1 c

canned unsweetened coconut milk
FOR THE GANACHE
4 oz

good quality dark chocolate
1/2 c

heavy cream
pinch of salt
1 tsp

vanilla extract

How To Make brown sugar coconut bundt cake

1
Preheat oven to 350 F. Generously butter and flour a 10 to 12 cup non-stick bundt pan. I recommend one of Nordic Ware’s cast aluminum pans because of their superior non-stick coating. The coconut brown sugar mixture may stick to less non-stick pans. Tap out excess flour and refrigerate. Mix brown sugar and coconut together until well distributed. Pour melted butter over the mixture and toss to combine. Press into prepared bundt pan and refrigerate while you prepare the rest of the cake.

2
In a small bowl, whisk together the flour, salt, and baking powder. Cream the butter and sugars together using a stand mixer or hand mixer until very light and fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping the bowl after each addition. Once incorporated, stir in the extracts and the coconut milk and beat until combined. Slowly beat in the dry ingredients in three additions just until the mixture is smooth. Do not over mix. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 70 minutes. Cool cake 20 minutes before turning it out onto a wire cooling rack. Cool completely on the rack.
3
Once cake is completely cool, make the ganache. Chop chocolate into small pieces and place in a small heat proof bowl. Heat heavy in a small saucepan just until it begins to simmer. Pour cream over the chocolate, add a pinch of salt, and let sit for 2 minutes so the heat from the cream can melt the chocolate. Stir or whisk until smooth and free of lumps. Before the ganache cools, pour it over the cake in a thick even stream. Cake will keep, well covered and air tight, for 2 to 3 days at room temperature.
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