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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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My DD Dawn made this up for a dessert and it was soooo darned good she had to send it to me. From a Food TV site courtesy The Neelys. Ingredients:
nonstick cooking spray, for pan |
2 1/2 cups all-purpose flour, plus more for dusting |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 cup unsalted butter, room temperature |
2 1/2 cups sugar |
6 large eggs |
1 teaspoon vanilla extract |
1 teaspoon coconut extract |
1 cup canned unsweetened coconut milk |
2 cups powdered sugar |
4 tablespoons pineapple juice |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray a bundt pan with nonstick baking spray and dust with flour.
3. 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.
4. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
5. While cake is cooling, in a mixing bowl whisk the powdered sugar and pinapple juice together until smooth.
6. Once the cake has cooled, ladle the glaze over the cake, and top with the flaked coconut. Let glaze set before serving. Transfer cake to a platter or serving dish, and slice.
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