Coconut Bundt Cake

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened coconut milk
• 2 cups packed sweetened flaked coconut or 7 ounces sweetened flaked coconut, toasted
• 6 ounces fresh frozen grated coconut, thawed

Recipe

• 1 preheat oven to 350°f generously butter 12-cup bundt pan; dust pan with flour. this is important because all that coconut can get sticky even in a non stick pan. i use baker's secret & then flour after getting some sticking. if it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
• 2 stir 3 cups cake flour and salt in medium bowl to blend.
• 3 beat butter in large bowl until fluffy. gradually add 2 1/2 cups sugar, beating until well blended. this is important and i set a timer for 2 minutes - longer than you think! 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 toasted flaked and thawed grated coconut. transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
• 4 bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
• 5 cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) turn cake out onto rack; cool completely. try not to pick off bits -- .