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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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I thought this is a great way to use up the half a can of coconut milk that is left over from other recipes (only uses one cup of coconut milk). Recipe source: local newspaper Ingredients:
1 1/4 cups sugar |
2 tablespoons sugar |
14 tablespoons butter, softened |
4 eggs |
1 cup coconut milk |
2 tablespoons water |
2 teaspoons coconut extract |
2 3/4 cups flour |
1 3/4 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350-degrees F.
2. Grease and flour bundt pan.
3. In a large mixing bowl and electric beaters beat sugar and butter until light.
4. Add eggs and mix until light and lemon colored (5 minutes).
5. Add coconut milk, water and extract, mix well to combine.
6. Add dry ingredients (flour - salt), mix well to combine.
7. Continue beating on medium for 2 minutes.
8. Spoon into prepared pan.
9. Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
10. Cool cake in pan for 10 minutes and then remove cake from pan and finish cooling on rack.
11. Delicious served with whipped cream and toasted coconut.
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