Sunday, November 8, 2009
Coconut Bundt Cake
This is a very, very good pound cake recipe. My husband saw The Neely's on the Food Network make this and thought it sounded great. He was right. He certainly does have a knack for picking out good cake recipes! I really love the glaze on this. It has a delicious light pineapple taste and that just balances out the sweetness from the powdered sugar perfectly. Very, very good. I'd like to try this glaze also on some other cakes. I also used unsweetened coconut flakes on top of the cake.
Did you all have a good weekend? We had a great time at the Ham & Oyster Dinner at our church and of course, ate way too much! I also saw my granddaughter who is now 3 1/2 months old and getting bigger every day. Did I tell you she is adorable???!!! I will probably be going down to Richmond again this Friday (only 200 miles round trip). I can't keep away from this little one! I even bought her Christmas outfit already. I will have to take a pic of her in it on Christmas and post it for all of you to see. The selection of clothing for girls is way better than it is for boys. My youngest son is 10 and the selection of clothes in the stores for him is not nearly as great as it is for girls!
Nonstick baking spray, for pan
2 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon salt
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk
Pineapple glaze, recipe follows
1/2 cup flaked coconut (I used unsweetened)
Preheat over to 350 degrees F.
Spray a Bundt pan with nonstick baking spray and dust with flour
In a small bowl, whisk together flour, salt and baking powder.
In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes (I waited for 10 minutes) before turning it out onto a rack. Let cool completely on the rack.
Once the cake has cooled, ladle the glaze over the cake and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and serve.
2 cups powdered sugar
4 tablespoons pineapple juice
In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.