Coconut Bundt Cake
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 2 cups sugar
- 1 cup Crisco
- 5 eggs, well beaten
- 1 teaspoon coconut flavoring (extract)
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk or 1 cup sour cream
- 1 cup angel flaked coconut
Glaze
- 1⁄2 cup water
- 1 cup sugar
- 1 teaspoon coconut flavoring (extract)
Directions
- Heat oven to 350°F Grease and flour a bundt pan.
- Cream together sugar, crisco, eggs, and coconut flavoring.
- In another bowl, whisk together flour, baking powder and salt.
- Beat flour mix and buttermilk alternately into egg mix.
- Stir in angel flaked coconut.
- Pour or spoon into prepared bundt pan and bake for 50-60 minutes until tests clean.
- In the meantime prepare glaze: Heat water and stir in sugar until dissolved, bring to a boil and boil 1 minute. Remove from heat and stir in coconut flavoring.
- When cake is removed from the oven, keep it in the pan and poke holes all over it with a thin skewer. Slowly pour hot glaze over hot cake and allow it to sink into it. Allow to cool before removing from pan.
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