Coconut Bundt Cake

By Carynz

Ingredients

• 2 1/2 cups flour,plus more for dusting
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter or marg .at room temp
• 1 3/4 cups sugar
• 3/4 cup oil
• 6 large eggs
• 1 tsp vanilla
• 1 tsp coconut extract
• 1 cup orange juice
• 1/2 cup flaked sweetened coconut
• TROPICAL GLAZE
• 2 cups confec. sugar
• 3 Tbs pina colada syrup or pineapple juice
• 1 tsp very hot water

Preparation

Step 1

Preheat the oven to 350. Grease a 10 or 12 cup Bundt cake with Pam.
Whisk together the flour,baking powder and salt in a small bowl. Cream the marg and sugar in the bowl of an electric mixer with the whisk attachment. Add the oil and beat for 5 min or until the color lightens.
Beat in the eggs,one at a time,beating well after each addition. Beat in the vanilla and coconut extracts. Beat in the orange juice until combined. Slowly beat in the dry ingredients until the mixture is smooth. Add the coconut flakes and mix just until combined.
Pour the batter into the prepared pan. Bake in the center of the preheated oven for 60-7- min or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 5 min. Then invert the cake onto a separate rack,remove the pan. Let cool completely.
Tropical glaze. Whisk the sugar,syrup and hot water in a a bowl just until smooth.
Once the cake has cooled,ladle the glaze over the cake. Top with additional flaked coconut,if desired. Let the glaze set before serving.