My lovely Father-in-law, Mark, had his birthday the day after Father's Day and I know he loves coconut, so I thought it was a good time to try out this recipe.
Remember when I talked about getting this cookbook and was anxious to try something from it? Well I followed the recipe exactly and it is one of the most moist, soft cakes I've ever had. That's saying a lot, especially since it came out of a Bundt pan, because those cakes tend to be a bit firmer.
Coconut Bundt Cake with Coconut Glaze
Recipe from One Bowl Baking, by Yvonne Ruperti
Serves 12-18
Recipe Notes-
- This is a very subtle coconut flavor, so if you want more
than add a teaspoon of coconut extract.
- This cake is very soft and moist- I made the mistake of
taking it out of the pan too early, so it broke a bit. I think if I’d left it
in the pan for the full 30 minutes (as directed) it wouldn’t have broke. At least the glaze helped cover the rough spots and hold it together better.
Ingredients:
For the cake:
20 Tbs. unsalted butter, softened
1 ¾ cups plus 2 Tbs. granulated sugar
¾ tsp. salt
3 large eggs, room temperature
1 ¼ cups coconut milk
1 cup shredded sweetened coconut
1 Tbs. vanilla extract
2 ½ cups cake flour
2 ¼ tsp. baking powder
For the glaze:
1 cup confectioner’s sugar, sifted
2 Tbs. coconut milk (full-fat)
1/3 cup shredded sweetened coconut
Directions:
For the cake:
1. Preheat the oven to 350° F and butter and flour a Bundt
pan (12-cup).
2. In a large bowl (or stand mixer) whisk the butter, sugar
and salt until creamy. Whisk in the eggs, one at a time. Then whisk in the
coconut milk, shredded coconut and vanilla.
3. Add the flour and baking powder to the bowl, and then
stir until just combined.
4. Spoon the batter into the pan and bake until golden and
firm, or until a toothpick comes out clean, about 40-50 minutes.
5. Set the pan on a wire rack to cool for 30 minutes, and
then remove the cake from the pan to cool completely before glazing.
For the glaze:
6. Stir the sifted confectioner’s sugar and coconut milk in
a bowl until smooth. Spoon the glaze over the cooled cake and let the glaze
drip down the sides. Sprinkle with coconut on top.
Without hyperbole or exaggeration, this was THE most delicious cake. I never thought anything could be better than chocolate cake - what a treat to discover this. My only regret is that it was totally gone in less than a day!
ReplyDeleteOh Mark you're so sweet and I'm just happy that you loved it!
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