Ingredients
-
3
-
1/2
-
1
-
2 1/2
-
6
-
2
-
1/2
-
1 1/4
-
2
-
1 3/4
-
-
-
-
-
Directions
Coconut Bundt Cake With Powdered-Sugar Glaze, Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market., Difference between cake flour and AP flour?, This recipe has no leavening. That’s something I noticed after it was in the oven. The flavor is good, but the texture isn’t really a cake. It’s more like a combination of a cake and a baked, firm pudding. I’ll probably cut it up and make a strawberry trifle with it.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Butter and Flour a 12 Cup Bundt Pan. |
|
3
Done
|
Sift Flour and Salt Together. |
|
4
Done
|
Beat Butter and Sugar in a Large Bowl Until Fluffy. |
|
5
Done
|
Add Extracts and the Eggs One at a Time Until Well Mixed. |
|
6
Done
|
Mix Flour Mixture Into the Batter Alternatively With One Cup of the Coconut Milk. |
|
7
Done
|
Fold in Two Cups of Flaked Coconut. |
|
8
Done
|
Transfer Batter to the Prepared Bundt Pan and Bake Until Top Is Golden Brown About 1 Hour and Ten Minutes. |
|
9
Done
|
Cool in Cake Pan For About Five Minutes Then Invert Onto Cooling Rack. |
|
10
Done
|
Whisk Powdered Sugar and Remaining 1/4 Cup of Coconut Milk. |
