Description
A Pure White Velvety Coconut Bundt Cake that is as Soft and Pleasant as its Sweet and Nutty Coconut Aroma and is Dairy Free!
Ingredients
Scale
COCONUT CAKE
- 3 cups cake flour
- 2 cups granulated sugar
- 1 cup coconut milk
- 1 cup coconut oil, melted
- 3/4 cup flaked or shredded unsweetened coconut
- 4 egg whites
- 2 teaspoons baking powder
- 1 1/2 teaspoons clear vanilla extract
- 1 teaspoon salt
COCONUT GLAZE
- 2 cups powdered sugar
- 2 tablespoons coconut milk
- 2 teaspoons clear vanilla extract
- 3 – 4 cups flaked or shredded unsweetened coconut (optional)
Instructions
- Heat oven to 350 degrees F. Using a baking spray with flour, generously coat the bottom and sides of a 12-cup fluted tube cake pan; set aside.
- In a large bowl, combine all cake ingredients together until just combined. Pour batter into cake pan. Bake for 50 to 60 minutes or until a long toothpick inserted in center comes out clean.
- Allow cake to rest in pan for 15 minutes. Remove cake from pan to a cooling rack and allow to cool completely.
- Meanwhile, in a medium bowl, gently whisk together all glaze ingredients except the flaked or shredded unsweetened coconut.
- Place the coconut cake resting on the cooling rack, over a cookie pan. Slowly pour glaze over the top of the cake allowing excess glaze to drip into the cookie pan. Allow glaze to set; about 10 minutes before repeating a second layer using the glaze drippings.
- If desired, sprinkle flaked or shredded unsweetened coconut over the top and sides of cake before the second layer of glaze sets. Slice, serve and ENJOY!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cuisine: American