glazed toasted coconut bundt cake
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).
prep time
10 Min
cook time
1 Hr 10 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 1 1/2 cups sweetened flaked coconut, toasted and divided
- CAKE
- 3 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup margarine, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- GLAZE
- 1 1/2 cups confectioners' sugar
- 2/3 cup cream of coconut
- 3 tablespoons milk
- 1/2 teaspoon coconut extract
- - sweetened whipped cream, optional, for garnish
How To Make glazed toasted coconut bundt cake
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Step 1Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
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Step 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.
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Step 3FOR THE CAKE:
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Step 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.
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Step 5Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
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Step 6Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
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Step 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.
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Step 8Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
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Step 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.
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Step 10Serve with sweetened whipped cream if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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