Ingredients
Method
- Preheat and prep: Preheat oven to 350°F. Grease and flour a Bundt pan well.
- Mix dry ingredients: Sift the flour, then mix in the baking powder, allspice and salt. Set aside.
- Cream butter and sugar: Cream the softened butter and sugar until pale and fluffy.
- Add eggs: With the mixer on low, gradually add the lightly beaten eggs and mix until incorporated.
- Alternate wet and dry: With the mixer on low, add half of the coconut milk and coconut essence, followed by half of the flour mixture. Mix just until combined.
- Add coconut: Fold in the coconut, then add the remaining coconut milk and flour. Mix on low just until combined. Stop mixing once you no longer see streaks of flour.
- Bake: Transfer the batter to the prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 10–15 minutes, then turn out onto a wire rack and cool completely.
- Make the glaze: Mix the powdered sugar, coconut milk, and coconut essence until smooth. Pour over the completely cooled cake and sprinkle with fresh coconut pulp or pulsed desiccated coconut, if using.
Nutrition
Notes
Note: I make this cake with homemade coconut milk and use some of the coconut pulp left after straining it in the batter and on top. You can use full-fat canned coconut milk and shredded or desiccated coconut when fresh coconut isn't available.
Recipe Printed From ThisBagoGirl.com
