Menu Enter a recipe name, ingredient, keyword...

Coconut Bundt Cake with White Choc Glaze

By

a can of 13.5 oz coconut milk is perfect for this recipe

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Cake
  • 3 c flour
  • 1 T baking powder
  • 1/2 t kosher salt
  • 1 c unsalted butter at room temp
  • 2 1/2 c granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 2 T coconut extract
  • 2 t vanilla extract
  • 1 1/3 unsweetened coconut milk
  • Glaze
  • 4 to 6 T coconut milk
  • 1/2 t coconut extract
  • 1/2 t vanilla extract
  • 2 c powdered sugar sifted
  • 6 oz white chocolate, melted and still warm
  • Shredded coconut toasted to garnish

Details

Preparation time 30mins
Cooking time 90mins
Adapted from browneyedbaker.com

Preparation

Step 1

Make the cake. Preheat oven to 350 and grease and flour a bundt pan.
In a medium bowl, whixk together the flour, baking powder and salt.
Using an electric mixer, beat the butter and sugar on med speed until light and fluffy, about 3 min. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
Add the flour mix in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined. do not overmix.
Spoon the batter into the prepared pan, smoothing the top into an even layer. Bake until a sharp knife or toothpick comes out clean or just a few moist crumbs, 50-55 min. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Glaze. In a large bowl, whisk together 4 T coconut milk, the coconut and vanilla extracts. Add the powdered sugar and whisk until incorporated or smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable. if the glaze appears too thick, thin it out with adding coconut milk a teaspoon at a time. Pour the glaze over the cake in large thick ribbons allowing it to drip down. Top with toasted coconut for garnish. Can be kept at room temp for about 3 days.

You'll also love

Review this recipe

Crispy Coconut Chicken with Spicy Honey Orange Sauce Coconut Rice Crispy Cookies