Glazed Toasted Coconut Bundt Cake

Susan Bickta

By
@souxie

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).


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Rating:

Comments:

Serves:

10-12

Prep:

10 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 1/2 c
sweetened flaked coconut, toasted and divided

CAKE

3 c
all purpose flour
2 1/2 tsp
baking powder
1/2 tsp
salt
1 c
margarine, softened
2 c
sugar
4 large
eggs
1 tsp
coconut extract
1 tsp
pure vanilla extract
3/4 c
buttermilk

GLAZE

1 c
confectioners' sugar
1/2 c
cream of coconut
2 Tbsp
milk
sweetened whipped cream, optional, for garnish

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
2
To 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.
3
FOR THE CAKE:
4
In 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.
5
Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
6
Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
7
Pour 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.
8
Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
9
Meanwhile, 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.
10
Serve with sweetened whipped cream if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #toasted coconut