Glazed Toasted Coconut Bundt Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
• 2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
• 3. FOR THE CAKE:
• 4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
• 5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
• 6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
• 7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• 8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
• 9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
• 10. Serve with sweetened whipped cream if desired.

Steps:

• Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
• Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
• Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
• Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
• In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
• Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
• Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
• For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
• Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

Steps:

• Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake 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 top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. 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.

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan.
• Sift flour and salt together.
• Beat butter and sugar in a large bowl until fluffy.
• Add extracts and the eggs one at a time until well mixed.
• Mix flour mixture into the batter alternatively with one cup of the coconut milk.
• Fold in two cups of flaked coconut.
• Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
• Cool in cake pan for about five minutes then invert onto cooling rack.
• Whisk powdered sugar and remaining 1/4 cup of coconut milk.
• Spoon glaze over cake and sprinkle with additional coconut.