Coconut Bundt Cake

"Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
11
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°F 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 -- .

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes