From Texas to North Carolina, this has been true, until the other day. I was in the kitchen getting ready to bake a Coconut Bundt Cake with a White Chocolate Coconut Glaze. Let’s all say it together, “yummmmmmmm!” I was in a hurry, only because it was getting late. I conveniently had not allowed the butter to get to room temperature, which easily could have taken all day. Have you ever needed butter softened like yesterday? If not, you’re not living life on the edge. I proceeded to use my butter softening short cut, which requires me to boil water. You can find this method in the FAQs. I got the pot of water ready, put it on the stove and became distracted by something else. I hurriedly turned on an eye, which I thought was the right stove eye, and I left the kitchen. Five minutes later, upon my return to the kitchen, the kitchen was engulfed in smoke! Whoops…I’m convinced there should be some type of alert mechanisms on stoves. There probably are, just not on stoves within my price range. 🙂
Luckily, for my late night venture and the few people who got to partake in the finished product, the baking of the cake did not suffer as a result of my failure to pay attention. That’s the important part, right? 🙂 The only thing lost was a Tupperware container that housed some cookies (those cookies can’t hold a candle to this cake). Moral(s) of the story: make sure there’s absolutely NOTHING on the stove before turning on the eyes and make sure you turn on the right eye.
The recipe for this cake is a fairly basic recipe for a bundt cake (flour, sugar, eggs, some type of liquid, and flavorings). It doesn’t get much more basic than that! Toasting the coconut was the perfect ending to this cake. It added that perfect crunch and brought out the coconut’s depth of flavor. The use of coconut milk was just enough to keep the cake moist down to the last morsel.
Even if you are not a fan of coconut, like me, you will love this cake, because I sure did! That’s a Biscuits & Savvy guarantee, something I cannot give to anyone in the legal profession. Enjoy!
Coconut Bundt Cake with White Chocolate Coconut Glaze
yield: 12 to 16 servings
prep time: 30 minutes
cook time: 60 minutes to 1 hour 10 minutes
For the Cake:
- 3 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ½ tsp Kosher Salt
- 1 Cup (Un)salted Butter, at room temperature
- 2½ Cups Granulated Sugar
- 2 Eggs
- 2 Egg Yolks
- 2 Tbsp Coconut Extract
- 2 tsp Vanilla Extract
- 1⅓ Cups Unsweetened Coconut Milk *
For the Glaze:
- 4 to 6 Tbsp Coconut Milk
- ½ tsp Coconut Extract
- ½ tsp Vanilla Extract
- 2 Cups Powdered Sugar, sifted
- 6 ounces White Chocolate, melted and still warm
For the Coconut:
- 1 Cup of Coconut Flakes, toasted, for garnish
- sweetened or unsweetened
Make the Cake:
- Preheat the oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Using an electric mixer (Stand or Hand), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Sweep the sides of the bowl with a spatula, then add the eggs and the yolks one at a time, beating well after each addition. Sweep the sides of the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
- Add the flour mixture in three parts, alternating with the coconut milk. Start and finish with the flour mixture. Be sure to mix until just combined after each addition. Be careful not over mix.
- Carefully pour the batter into the prepared pan, turning as you pour. Smooth the top into an even layer. Bake until a sharp knife, cake tester, toothpick or chop stick inserted in the center of the cake comes out with just a few moist crumbs, 60 minutes to 1 hr 10 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes. Gently loosen the sides of the cake from the pan with a butter knife and turn it out onto the rack. Let the cake finish cooling completely on the wire rack before glazing.
Make the Glaze:
- In a large bowl, I used a Stand Mixer, whisk 4 tablespoons of coconut milk, coconut extract and vanilla extract. Add the powdered sugar and whisk until combined and smooth. Slowly pour in the white chocolate and stir to combine. The glaze should be thick; however, you should be able to pour it over the cake; if the glaze looks too thick, you can add coconut milk, a little at a time, to thin it out until you reach the desired consistency.
- Pour the glaze in large, thick ribbons over the top of the cake, allowing the glaze to spread and stream down the sides of the cake.
- Top with the toasted coconut immediately, but allow the glaze to set before serving, about 5 minutes.
Make the Coconut:
If the coconut is sweetened, it tends to brown faster, so it will take less time.
- Preheat the oven to 350 degrees F, place the coconut on a greased baking sheet, toast for 5-7 minutes, or until golden brown.
- While toasting, the coconut will need to be stirred on the baking sheet to ensure an even toasting.
- Place coconut flakes in a large skillet.
- Cook over medium heat, stirring frequently, until the flakes are mostly golden brown.
* I used one can of Goya brand Coconut Milk for the Cake and the Glaze!
** This recipe was adapted from Brown Eyed Baker!