Toasted Coconut Bundt Cake

Step 1

Preheat your oven to 350 degrees. Using a pastry brush, grease the bundt pan very well with the one tablespoon of butter. Sprinkle the one tablespoon of flour around the bundt pan and tap the pan lightly with your hand while moving the bundt pan around to ensure the butter is completely covered with the flour. Gently tap out the excess flour. Set aside.

Step 2

In a large bowl, combine the butter and sugar with a hand-held mixer until lightly and fluffy.

Step 3

Add the eggs - one at a time - and beat well between each addition.

Step 4

Add the coconut extract, along with the coconut milk, and beat gently into the butter and sugar mixture.

Step 5

Next, whisk together the flour, salt, baking powder, and baking soda. Add the dry mixture to the wet mixture and beat until incorporated.

Step 6

Stir in two cups of the toasted coconut.

Step 7

Pour the batter into the prepared bundt pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Remove cake from oven and allow cake to cool in the bundt pan for 20 minutes before turning the cake out onto a wire cooling rack to continue cooling.

Step 9

When the cake is cooled, whisk together the confectioner's sugar and coconut milk. Drizzle the mixture over the cake and top with the remaining 1/2 cup of toasted coconut.