Crazy for Coconut Bundt Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 1 (13 oz can Coconut milk, unsweetened
  • 1/4 cup Coconut milk

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/3 cup Cornstarch
  • 2 1/2 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 2 1/2 cups Coconut, sweetened

• Dairy

  • 1 cup Butter

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup butter, at room temperature
• 2½ cups granulated sugar
• 3¼ cups all-purpose flour
• ⅓ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 6 large eggs
• 1 (13 oz) can unsweetened coconut milk
• 2 cups shredded sweetened coconut
• ¼ cup coconut milk
• 1 cup powdered sugar
• ½ cup shredded coconut, sweetened

Directions

• Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
• Combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, 3-5 minutes.
• In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
• With the mixer on low, add in the vanilla and the eggs, one at a time. Scrape down the sides of the bowl, and with the mixer still on low, add in the coconut milk and flour mixture.
• Scrape the bowl again and mix until smooth. Stir in the shredded coconut. Pour the batter into the prepared bundt pan.
• Bake the cake until a tester inserted in the middle comes out clean, 55-65 minutes. Cool the cake for 30 minutes, then turn out onto a cooling rack and cool until room temperature.
• To make the glaze, whisk the coconut milk and powdered sugar until smooth. Drizzle the glaze over the cooled cake and immediately garnish with toasted coconut.