AWESOME Coconut Cake With Glaze

READY IN: 1hr
SERVES: 24
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°.
  • Toast Coconut:
  • Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like – stop. It’s done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
  • Cake:
  • Beat together sugar, oil, eggs, and coconut extract until well mixed.
  • In a separate bowl, mix together buttermilk, baking powder, and baking soda.
  • Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
  • Gradually beat the flour mixture into the wet mixture until well mixed.
  • Fold in the coconut and almonds.
  • Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
  • Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
  • Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
  • Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
Advertisement