Description
A show-stopping dessert that balances moist, tender crumb with the distinct, nutty sweetness of toasted coconut, topped with a thick glaze and toasted coconut flakes.
Ingredients
Scale
- 225 g unsalted butter, softened
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 315 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 240 ml full-fat coconut milk
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 240 g confectioners' sugar, sifted
- 3–4 tablespoons milk (whole milk preferred)
- 1 teaspoon coconut extract (for glaze)
- ½ cup shredded coconut (toasted)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- Cream butter and sugar until pale and fluffy (4-5 minutes).
- Add eggs one at a time, then mix in extracts.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour into pan and bake for 55-65 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert to cool completely.
- Toast coconut flakes until golden.
- Whisk glaze ingredients to a pourable consistency and drizzle over cake. Top with toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store covered at room temperature for up to 3 days. Freeze unglazed cake for up to 3 months. Bring to room temperature before serving.