COCONUT BUNDT CAKE
THE BEST EVER
This Best Ever Coconut Bundt Cake is moist and tender and loaded with coconut flavor. It’s quick and easy to make and perfect for a weeknight.
INGREDIENTS
flour baking soda salt butter sugar eggs coconut extract vanilla extract milk shredded coconut
In a medium-size mixing bowl, whisk together flour, baking powder and salt. Set aside. In a large mixing bowl, beat the butter and sugars together. Add the eggs, vanilla, and coconut extract. Add the milk, beat to combine. Add the flour mixture. Stir in the coconut.
Pour the batter into the prepared pans. Bake. Cool in the pan on a wire rack for 15 minutes. Invert cake onto wire rack. Let the cake cool completely before glazing.
Make the glaze and drizzle over cake. Sprinkle with coconut.
A 6 cup bundt pan is a half size bundt pan and this recipe will make two little bundt cakes. If you prefer, you could make it in a full size 12 cup bundt pan, but you’ll need to increase the cook time to 60-65 minutes.
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