This cake is for the true coconut lover. Original recipe called for a glaze, but we like it naked. Truly decadent cake with really buttery, coconutty goodness in every bite.
Ingredients:
1 3/4 c. flour
2 cups sweetened flaked coconut
1 1/2 c. butter (3 sticks)
2 c. granulated sugar
4 eggs
1 c. sour cream (I use full fat)
1/2 tsp. baking powder
2 tsp. coconut extract
Preheat oven to 325 degrees. Grease and flour a bundt pan - be generous here.
Mix flour and coconut in a medium bowl and set this aside.
Cream together the butter and sugar using a stand mixer. Add eggs one at a time an mix until batter is light and fluffy. Add the sour cream, baking powder and coconut extract. Mix well.
Add the flour mixture 1/2 at a time, mixing until combined. Let the batter rest for 5 minutes.
Pour into prepared pan and bake for 60-75 minutes or until toothpick inserted into center of cake comes out clean. (My oven=69 minutes at 330 degrees)
Let the cake cool for 25 minutes, then invert onto serving dish.
No comments:
join the conversation