While this cake is best baked in a beautiful bundt pan, it can also be baked in a 9 x 13-inch baking pan. Simply check it for doneness after 40 minutes and leave it in the pan and drizzle the top of the cake with the glaze. However, if you are going to be entertaining, I'd highly recommend pulling out your bundt pan and some baking spray and letting this dessert be the showcase that it is!
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- 3 1/2 c. flour
- 4 tsp. baking powder
- 1 tsp. salt
- 3 eggs
- 1 1/2 c. light coconut milk
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 1/2 c. sugar
- 1 c. butter -- at room temperature
- 2 c. sweetened shredded coconut
- 2 c. powdered sugar
- 1/3 c. lime juice
Preheat the oven to 350 degrees and lightly spray a 12-cup bundt pan with cooking spray. (I like to use the kind that has flour in it for baking.)
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In another medium bowl, whisk together the eggs, coconut milk, vanilla extract and almond extract. Set aside.
Cream the sugar and the butter in a large bowl with a mixer on medium speed. Blend until the mixture is light and fluffy. Alternately add the flour mixture and the egg mixture, starting and ending with the dry ingredients.
Fold in the coconut and spoon the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, about 50 minutes. Cool the cake in the pan for about 10 minutes before removing it to a cooling rack.
To make the glaze, mix the powdered sugar and the lime juice until a thick glaze is formed. Drizzle the glaze over the cooled cake.
- Yields: 10-12 servings
- Preparation Time: about an hour