After starting this blog, I found that I have explored a few recipes that I would never thought I would even think of making. In the past, I would not have thought to try this one, because coconut has never really been my favorite. I don’t so much mind the taste of coconut, but the texture of strands of coconut left with the after taste doesn’t really “float my boat”. To my surprise, this one worked. I think it was because I used extra find coconut flakes as well.
1 cup butter, room temperature
8 ounces cream cheese, room temperature
1 3/4 cup sugar
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. salt
1 tsp. baking powder
3 cups cake flour
2 cups shredded flaked coconut, unsweetened
2 cups powdered sugar
2-3 tablespoons milk
Preheat oven to 325°F. Coat a 10 cup bundt pan with non-stick spray. Set aside.
In a large bowl, beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
Add in eggs, one at a time, beating well, after each addition.
Beat in the vanilla extract, coconut extract, salt, and baking powder until mixed, scraping the sides of the bowl.
Turn the mixer to low and sift in the flour, mixing until just incorporated. DO NOT OVERBEAT!!!
Stir in the coconut.
Spread batter into your prepared pan, tapping out the air bubbles and bake for 70-80 minutes, or until cake tester cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm. The glaze will slightly harden after it cools.