Coconut Bundt Cake With Powdered-Sugar Glaze
🕒 Total Time: 1 hour 30 minutes
🥄 Servings: NaN
Description:
Indulge in the velvety texture of this Coconut Bundt Cake, enriched with the lusciousness of coconut milk. Easily sourced from the Asian foods aisle or your local Asian market, canned coconut milk infuses this dessert with a tropical flair that’s sure to delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cake flour | 3 cups |
| Salt | 1/2 teaspoon |
| Butter | 1 cup |
| Sugar | 2 1/2 cups |
| Eggs | 6 |
| Vanilla extract | 2 teaspoons |
| Unsweetened coconut milk | 2 cups |
| Flaked coconut | 1/2 cup |
| Powdered sugar | 1 1/4 cups |
| Sweetened flaked coconut | 2 cups |
Instructions
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Preheat oven to 350°F.
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Prepare pan: Butter and flour a 12-cup bundt pan, ensuring easy release of the cake after baking.
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Sift dry ingredients: In a bowl, sift together the cake flour and salt, ensuring a light and airy texture for the cake.
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Cream butter and sugar: In a large bowl, beat together the butter and sugar until fluffy and well combined.
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Incorporate eggs and extracts: Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract for a delightful aroma.
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Alternate flour and coconut milk: Gradually mix the flour mixture into the batter alternately with one cup of coconut milk, ensuring a smooth and evenly mixed batter.
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Fold in coconut: Gently fold in two cups of flaked coconut, distributing it evenly throughout the batter for a delightful burst of coconut flavor in every bite.
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Bake: Transfer the batter into the prepared bundt pan and bake in the preheated oven until the top is golden brown, typically around 1 hour and 10 minutes.
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Cool: Allow the cake to cool in the pan for about five minutes before carefully inverting it onto a cooling rack to cool completely.
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Prepare glaze: Whisk together powdered sugar and the remaining 1/4 cup of coconut milk until smooth and glossy, creating a luxurious glaze for the cake.
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Glaze and garnish: Spoon the glaze generously over the cooled cake, allowing it to drip down the sides, and sprinkle with additional flaked coconut for an extra touch of sweetness and texture.
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Serve: Slice and serve this Coconut Bundt Cake with Powdered-Sugar Glaze to wow your guests with its irresistible flavor and moist, tender crumb.
Nutritional Information (Per Serving):
- Calories: 478.6
- Fat Content: 20.2g
- Saturated Fat Content: 14.1g
- Cholesterol Content: 100.2mg
- Sodium Content: 234.3mg
- Carbohydrate Content: 70.6g
- Fiber Content: 1.5g
- Sugar Content: 48.1g
- Protein Content: 5.3g
Recipe Notes:
- For a touch of decadence, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
- Feel free to customize this recipe by adding chopped nuts or dried fruits to the batter for extra texture and flavor variation.