Real Recipes From Real Home Cooks ®

glazed toasted coconut bundt cake

Recipe by
Susan Bickta
Kutztown, PA

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).

yield 10 -12
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For glazed toasted coconut bundt cake

  • 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 lg
    eggs
  • 1 tsp
    coconut extract
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    buttermilk
  • GLAZE
  • 1 1/2 c
    confectioners' sugar
  • 2/3 c
    cream of coconut
  • 3 Tbsp
    milk
  • 1/2 tsp
    coconut extract
  • sweetened whipped cream, optional, for garnish

How To Make glazed toasted coconut bundt cake

  • 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.

Categories & Tags for Glazed Toasted Coconut Bundt Cake:

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