Indulge in this coconut bundt cake! The toasted coconut gives it a nice texture and the added milk makes this cake extra moist. I would pair this dessert with a cup of coffee in the morning or a bright dry white, such as Sauvignon Blanc that has nice citrus notes, to cut through the richness. Happy Baking!
For the cake
2 1/4 c all-purpose flour
1 tsp baking powder
1 c soften butter
2 1/2 c sugar
2 tsp coconut extract
1 tsp vanilla extract
1/2 c milk
1 c shredded coconut
For the glaze
2 T melted butter
1 1/2 c powdered sugar
2 T milk
1 T coconut extract
2/3 c toasted coconut
Pre-heat oven 325"
In medium mixing bowk whisk together flour, baking powder and salt and set aside.
In medium mixing bowl beat the sugar and butter together on medium speed
Add eggs one at a time, vanilla, coconut extract and beat until smooth. Add milk and beat on low until it is combined. Add flour mixture and just mix until incorporated, then stir in coconut.
In 12 c bundt pan prepare wipe with butter and then lightly flour so the cake doesn't stick. Pour batter into prepared bundt pan. Bake for 55-60 minutes.
Remove from oven and let sit for at least 10 minutes, remove cake from pan and let cook on rack.
To make the glaze, melt butter in a small bowl and add powdered sugar, milk and coconut extract. Whisk together until smooth.
Once cake is cooled, drizzle glaze over top and then top with toasted coconut.