I’m a stress baker – 100%. When I feel overwhelmed, uncertain or am stuck with my writing, I bake. So far, no one in the family has complained and with only one daughter left in the house, I doubt anyone will tell me to stop!
Out of the plethora of cookbooks that line my shelves, I pulled out a tried and true one – One Bowl Baking – it’s tried and true and I have a lot of pages with little notes. For this recipe I have a heart with “love this”!
My husband’s favorite cake is anything to do with coconut, so if anyone asks, I made the cake for him (although, between you and me, I was in the mood for bundt cake and knew this cake would make both of us happy.)
What’s so special about this cake? Well, it’s delicious, slightly sweet and who doesn’t love a good bundt cake (which reminds me…I need to get a new pan).
- 1 1/4 c. softened butter
- 1 3/4 c. sugar
- 3/4 tsp salt
- 3 eggs
- 1 1/4 c. coconut milk
- 1 c. shredded sweetened coconut
- 1 tsp vanilla & 1 tsp coconut extract (for an added coconut taste)
- 2 1/2 c flour
- 2 1/4 tsp baking powder
- 1 c. confection sugar (icing sugar)
- 2 tbsp full fat coconut milk (or heavy cream if your husband/child accidentally throws out the coconut milk they assumed you didn’t need.)
- 1/3 shredded sweetened coconut
1. Preheat oven to 350. Butter and flour a bundt pan.
2. In a large bowl, whisk the butter, sugar and salt until creamy.
3. Whisk in the coconut milk, chopped coconut and vanilla.
4. Add the flour, baking powder to the bowl, stir till combined.
5. Spoon the batter into the pan and bake until golden, just firm, and your toothpick comes out clean (about 40-45 min).
6. Set the pan on a wire rack to cool for 30 min, the remove the cake from the pan to cool completely before glazing.
1. Stir the sugar and coconut milk together in a bowl until smooth.
2. Spoon over the top to the cooled cake, letting the glaze drip down the sides.
3. Sprinkle the coconut over the top.