Dreamy Toasted Coconut Bundt Cake Recipes

DREAMY TOASTED COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees
• In a large bowl or stand-mixer beat sugar, butter, and oil until blended. Beat in egg yolks one at a time. Beat in extracts.
• In a separate medium-sized bowl combine flour, baking powder, baking soda and salt. Mix with a fork and add to creamed mixture alternately with the buttermilk beating well after each addition. Stir in the coconut. I use 1 and a half cups of coconut, but you can use more or less depending on your taste.
• In a medium bowl, add the egg whites and the cream of tartar. Using your hand mixer, beat them on high for 3-5 minutes or until whites are stiff and can form peaks.
• Fold in ⅓ of the egg whites to the cake mixture. Fold in another third and then the last third.
• Spray your bundt pan with cooking spray, and pour cake batter into the pan. Be careful not to fill more than ¾ full.
• Bake at 350 degrees for 50-60 minutes. Cake is done when toothpick poked in the center comes out clean.
• Carefully run a butter knife along the edge of the pan and the center part of the pan. (This will make it easier to get cake out later.)
• Let cake cool completely and then run a butter knife around the edges again and sort of lift up when the knife is all the way to the bottom. This will help make sure the cake is coming away from pan and will come out nicely.
• Turn the cake out onto a nice plate or whatever you want to serve it on.
• Make the frosting by using a handmixer or mixer to cream together the butter, powdered sugar, coconut extract, vanilla extract and heavy cream (start by adding 2 tbsp of cream and gradually a little more at a time if needed up to 4 tbsp total) you will most likely only need 2-3 tbsp of heavy cream.
• Frost the cake. I like to put dollops on the top of the cake and then gently spread it down with the back of a spoon.
• When the cake is frosted, sprinkle it with toasted coconut. I hold it over a large dish so I can push the coconut onto the sides, and the excess will fall into the dish and be able to be used again.
• Serve and Enjoy!

GLAZED TOASTED COCONUT BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
• 2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
• 3. FOR THE CAKE:
• 4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
• 5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
• 6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
• 7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• 8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
• 9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
• 10. Serve with sweetened whipped cream if desired.