Coconut Bundt Cake with Powdered Sugar Glaze

Looking for a simple, yet elegant, dessert?  This is it!  

I'm biased because I love bundt cakes.  I love their simplicity and that they aren't covered with heaps of frosting.  Nothing against frosting, but sometimes the cake deserves the spotlight.

This is a basic bundt cake but the addition of coconut milk in both the batter and the glaze make it a little out of the ordinary.  Oh, and completely delicious.  I loooove coconut but my husband doesn't.  He's not opposed to the flavor but the texture.  (He doesn't hate it so much that he doesn't eat goodies that contain it, but just enough to complain about it.)  Using coconut milk is a great way to get all of the sweet flavor without the chewy texture that some find offensive.  If you are like me and could eat your weight in coconut, add it to the batter as well.

The new bundt pan I received for Christmas is pretty damn awesome and resulted in a cake that was perfectly browned and slid, seriously, slid out of the pan.  This is one kitchen gadget where it is definitely worth it to spend a couple of bucks more.

Serve this perfect little slice with a lovely pile of macerated strawberries like I did or with a dollop of whipped cream.  It doesn't get much better.

Coconut Bundt Cake with Powdered Sugar Glaze
Bon Appetit Desserts

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk, divided
2 cups (packed) sweetened flaked coconut
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°.  Generously butter 12- to 15-cup Bundt pan, dust pan with flour.  Stir flour and salt in medium bowl to blend.  Beat butter in large bowl until fluffy.  Gradually add 2 1/2 cups sugar, beating until well blended.  Beat in eggs 1 at a time, then both extracts.  Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions.  Fold in 2 cups flaked coconut.  Transfer batter to prepared pan, smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes.  Cool cake in pan 5 minutes.  Using small sharp knife, cut around sides and center tube of pan to loosen cake.  Turn cake out onto rack, cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend.  Spoon glaze over cake.  Top with additional coconut, if desired.