I have a confession: I like big bundts and I cannot lie. Like, really, really big ones.
Ohmigod, I couldn’t resist the pun. Or a pop-culture reference dating back to my middle school dance days. But now that that’s out of the way…
COCONUT BUNDT CAKE.
It’s no secret that I avoid making layer cakes like it’s the plague; I’m a horrific cake decorator, and I just don’t have the patience to deal with frostings and fondants and making everything perfect.
So this is where bundt cake comes in. A.k.a. the lazy gal’s (or guy’s) “cake.” It tends to be a bit denser and more moist than your average layer cake, which basically translates to “upgrade.” And thanks to the pretty pan you bake it in, mad decorating skills aren’t necessary; just plop some glaze on there–and maybe a sprinkling of something to liven it up– and you’re good to go.
Coconut Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 31/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 6 large eggs
- 11/2 cups buttermilk
- 1 7-ounce package shredded sweetened coconut
- 11/2 cups confectioners' sugar
- 11/2 Tablespoons whole milk (plus more if thinner consistency is desired)
- 1/4 teaspoon almond extract
- Sugar crystals
- Preheat the oven to 350ºF and grease and flour a 12-cup bundt pan.
- Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, about 3 minutes
- In a medium mixing bowl, sift together the flour, cornstarch, baking powder and salt
- With the mixer on low speed, add extracts and and eggs one at a time
- Add buttermilk and dry ingredients and continue to mix on low-speed, scraping down sides as needed, and mix until smooth
- Fold in shredded coconut until evenly distributed throughout batter
- Pour batter into prepared bundt pan
- Bake for 55-60 minutes (a toothpick inserted into the center should come out clean)
- Allow cake to cool in pan for 30 minutes, then gently turn out onto a wire cooling rack to cool to room temperature
- Once cake is cool, combine glaze ingredients in a small bowl and whisk until smooth. For a thicker consistency, add more powdered sugar; for a thinner consistency, add more milk.
- Spoon glaze onto cake, focusing on the grooves so that the glaze can drip down
- *OPTIONAL: Top with sugar crystals for added texture