Coconut Bundt Cake With Powdered-Sugar Glaze
The bundt cake became popular in the United States after the introduction of the Bundt pan by Nordic Ware in the 1950s.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened shredded coconut
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Coconut extract
- 1 cup Coconut milk
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut extract.
- Gradually mix in the flour mixture, alternating with the coconut milk. Begin and end with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and enough water to make a thick glaze.
- Drizzle the glaze over the cooled cake.
- Let the glaze set for 20 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.