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Sunday, May 1, 2011

Coconut Bundt Cake with Pineapple Glaze

I was thinking of My Big Fat Greek Wedding when I saw this recipe (you know when the guy's family brings the bundt cake and the Greek mom puts a plant in the middle since it has a hole in it?) So I thought I'd give it a whirl and wow! This cake is amazing. I had to make some alterations to the cooking time and to the glaze, but it turned out oh so delicious. My mother-in-law and my husband had two servings (that never happens). The original recipe is on the food network here.


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 teaspoon coconut extract
1 cup canned unsweetened coconut milk
1/2 cup flaked coconut
Pineapple Glaze, recipe follows
1/2 cup flaked coconut


Preheat oven to 350 degrees F.

Spray a Bundt pan with nonstick baking spray (or butter thoroughly) 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. Add 1/2 cup flaked coconut. 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, about 50 minutes-1 hour. 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.

Pineapple Glaze:

3 cups powdered sugar
6 tablespoons pineapple juice

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

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