COCONUT BUNDT CAKE

By sarey

Ingredients

• PINEAPPLE GLAZE:
• NON-STICK COOKING SPRAY
• 2-1/2 C FLOUR
• 1/2 t SALT
• 2 t BAKING POWDER
• 2 STICKS UNSALTED BUTTER-ROOM TEMPERATURE
• 2-1/2 C SUGAR
• 6 LARGE EGGS
• 1 t VANILLA EXTRACT
• 1 t COCONUT EXTRACT
• 1 C CANNED UNSWEETENED COCONUT MILK
• PINEAPPLE GLAZE (BELOW)
• 1/2 C FLAKED COCONUT
• 2 C POWDERED SUGAR
• 4 T PINEAPPLE JUICE
• IN A MIXING BOWL, WHISK TOGETHER UNTIL SMOOTH

Preparation

Step 1

PREHEAT OVEN TO 350
SPRAY PAN WITH NONSTICK & DUST WITH FLOUR

IN A SMALL BOWL, WHISK TOGETHER FLOUR, SALT AND POWDER.

IN A LARGE BOWL, USE A HAND MIXER AND CREAM THE BUTTER, SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN THE EGGS 1 AT A TIME. ONCE INCORPORATED, ADD THE EXTRACTS. STIR IN THE COCONUT MILK AND BEAT UNTIL COMBINED. SLOWLY BEAT IN THE DRY INGREDIENTS UNTIL THE MIXTURE IS SMOOTH.

POUR THE BATTER INTO PAN AND BAKE UNTIL CAKE TESTER COMES OUT CLEAN (ABOUT 70 MINUTES). COOL CAKE 5 MINUTES BEFORE TURNING OUT ONTO A RACK TO COOL COMPLETELY.

ONCE THE CAKE HAS COOLED, LADLE THE GLAZE OVER THE CAKE AND TOP WITH FLAKED COCONUT. LET GLAZE SET BEFORE SERVING.