Bon Appetit Desserts: Coconut Bundt Cake with Powdered Sugar Glaze

Talk about coconut! This cake is packed with coconut-y goodness. It's got extract, milk, and actual coconut inside of the cake and then it is awesomely topped with a glaze made with sugar and coconut milk, and more coconut.

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.