By Sarah Murphy-Kangas, In Praise of Leftovers
Cake batter
20 tablespoons unsalted butter, softened, plus more for buttering the pan
1-3/4 cups, plus 2 tablespoons sugar
3/4 teaspoon salt
3 large eggs
1-1/4 cups full fat coconut milk
1 cup shredded sweetened coconut
1 tablespoon vanilla
2-1/2 cups cake flour, plus more for dusting
2-1/4 teaspoons baking powder
Glaze
1 cup sifted powdered sugar
2 tablespoons full fat coconut milk
Juice and zest from one medium lime
1/3 cup shredded sweetened coconut, toasted in the oven for 4-5 minutes if you wish
1. Preheat oven to 350 degrees F. Butter and flour a 12-cup bundt pan.
2. In the bowl of a mixer, beat together the butter, sugar, and salt until creamy. Add eggs, one at a time. Beat in the coconut milk, shredded coconut, and vanilla. Remove bowl from mixer and stir the flour and baking powder in by hand until just incorporated.
3. Spoon the batter into the pan and bake until golden, just firm, and a toothpick comes out clean, 40-45 minutes. Cool for 30 minutes, then remove from the pan to cool completely before glazing.
4. To make the glaze, stir the sugar, coconut milk, and lime juice together in a bowl until smooth. Spoon over the top of the cooled cake. Mix the coconut with the lime zest and sprinkle mixture over the top so it sticks to the glaze.
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