Monday, April 9, 2012

Coconut Cake

We tried a new coconut cake recipe and thought we would share it with you. It is delicious!


3 cups cake flour
1/2 tsp salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 tsp vanilla extract
1/2 tsp coconut extract
1 1/4 cups canned unsweetened coconut milk (400 ml can = 1 3/4 cups)
2 cups (packed) sweetened flaked coconut 

1 3/4 cup powdered sugar
sweetened flaked coconut for garnish (optional)

*Instead of the glaze, we did chocolate icing. 


Preheat oven to 350 F. Generously butter 12-cup Bundt Pan. Dust pan with flour. 

Stir 3 cups cake flour and salt in medium bowl to blend.

Beat butter in large bowl until fluffy. 
Gradually add 2 1/2 cups sugar, beating until well blended.
Beat in eggs 1 at a time, then both extracts.
Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions.
Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean. 
About 1 hour 10 minutes.
Cool cake in pan for 5 minutes. Turn cake out onto rack. 
Cool completely.

Glaze: Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.


Spread your favorite chocolate icing on top and sprinkle with coconut!

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1 comment:

Rhonda said...

YUM this looks amazing!! I definitely want to make this - thanks for sharing!