This is a recipe that I submitted to a Nordic Ware contest about 3 years ago. It did not win a monetary prize, but was included in a Nordic Ware cookbook (Best of the Bundt). This cake has a moist, dense yet tender crumb and has a delicious toasted coconut flavor. For the glaze, make sure you use the thick sweetened cream of coconut (that is the consistency of condensed milk).
1Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
2To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
3FOR THE CAKE:
4In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
5Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
6Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
7Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
8Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
9Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.