Bundt Cake with Powdered Sugar Glaze
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks)
unsalted butter, room temperature
2 1/2 cups granulated
6 large eggs
2 teaspoons vanilla
1/2 teaspoon coconut
1 1/4 cups canned
unsweetened coconut milk (divided use)
2 cups (packed)
sweetened shredded coconut (about 7 ounces)
1 3/4 cups powdered
shredded coconut (optional)
Preheat oven to 350
degrees F. Generously butter 12−cup Bundt pan; dust pan with flour.
Stir cake flour and salt in medium bowl to blend.
Beat butter in large
bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until
well blended. Beat in eggs 1 at a time, then both extracts.
Beat in flour mixture in
four additions alternately with 1 cup coconut milk added in 3
additions. Fold in 2 cups shredded coconut. Transfer batter to
prepared pan, smooth top.
Bake cake until top is
golden brown and tester inserted near center comes out clean, about
1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto
rack, cool completely.
Whisk powdered sugar and
remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze
over cake. Top with additional shredded coconut, if desired.
12 to 16 servings