GLAZED TOASTED COCONUT BUNDT CAKE

Glazed Toasted Coconut Bundt Cake image

Provided by Susan Bickta

Categories Cakes

Time 1h20m

Number Of Ingredients 17

1 1/2 c sweetened flaked coconut, toasted and divided
CAKE
3 c all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c margarine, softened
2 c sugar
4 large eggs
1 tsp coconut extract
1 tsp pure vanilla extract
3/4 c buttermilk
GLAZE
1 1/2 c confectioners' sugar
2/3 c cream of coconut
3 Tbsp milk
1/2 tsp coconut extract
sweetened whipped cream, optional, for garnish

Steps:

1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
3. FOR THE CAKE:
4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
10. Serve with sweetened whipped cream if desired.