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total:
50 mins
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Ingredients

Ingredient Checklist
Coconut Glaze

Directions

Instructions Checklist
  • Preheat the oven to 350°. Grease an 8-by-3-inch Bundt pan with butter, and dust with coconut, shaking off any excess.

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  • Place a large sifter or a sieve in a large mixing bowl. Sift the flour, baking powder, and salt. Add the coconut and sugar to the flour mixture, and whisk to combine.

  • In a small bowl, whisk together the eggs and coconut milk.

  • Gradually add the wet ingredients to the dry ingredients, and stir until combined. Add the melted butter, and stir until smooth.

  • Pour the batter into the prepared pan. Bake in the center of the oven for 30 minutes or until a wooden skewer comes out clean and the cake bounces back when lightly pressed.

  • Remove the cake from the oven, and let it stand for 10 minutes. Tap the pan to gently help release the cake. Invert the cake, and let cool on a wire rack.

  • When the cake has cooled completely, drizzle with Coconut Glaze and sprinkle with the toasted shaved coconut.

Coconut Glaze
  • Sift 1 cup confectioners' sugar into a small mixing bowl. Make a well in the center of the sugar. Stir sugar and 3 to 3 1/2 tablespoons unsweetened coconut milk, shaken and stirred, together until smooth. Add enough coconut milk to reach your preferred consistency.

No Bundt Pan?

Use a 9-by-5-inch loaf pan, and bake for 50 minutes. Or use an 8-by-2-inch round pan, and bake for 30 to 35 minutes.This cake can be made with gluten-free flour. Try 1 to 1 Baking Flour from Bob's Red Mill.

Recipe by Odette Williams. Recipe reprinted from Simple Cake by Odette Williams, c 2019. Published by Ten Speed Press, a division of Penguin Random House.

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