It is a dense cake, but it has a soft and enjoyable taste. I think I could eat a piece of this everyday!
Coconut Bundt Cake with Powdered Sugar Glaze
12 to 16 servings
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1-1/4 cups canned unsweetened coconut milk, divided
2 cups (packed) sweetened flaked coconut
1-3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350ºF. Generously butter 12-to 15-cup Bundt pan; dust pan with flour. Stir flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2-1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Using small sharp knife, cu around sides and center tube of pan to loosen cake. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at room temperature.