Coconut Bundt Cake

Ingredients

• vegetable oil, for pan
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 sticks unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 Tablespoon coconut extract
• 1 can unsweetened coconut milk
• Pineapple Glaze, recipe follows
• 1/2 cup flaked coconut, slightly toasted

Directions

Preheat oven to 350 degrees F.

Grease a Bundt pan with oil and dust with flour.

In a small bowl, whisk together the flour, salt, and baking powder.

In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.

Pour the batter into the prepared pan and bake until a cake tester comes out clean, start checking it after 50 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.

Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.

Pineapple Glaze:

• 1-2 cups powdered sugar (depends on how sweet you like it)
• 4 tablespoons pineapple juice or lemon juice

In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

recipe by Gina Neely