Coconut Bundt Cake
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut milk
- 2 cups packed sweetened flaked coconut or 7 ounces sweetened flaked coconut, toasted
- 6 ounces fresh frozen grated coconut, thawed
- Preheat oven to 350u0b0F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
- Stir 3 cups cake flour and salt in medium bowl to blend.
- Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
- Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
cake flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, coconut, unsweetened coconut milk, coconut, coconut
Taken from www.food.com/recipe/coconut-bundt-cake-504442 (may not work)