AWESOME Coconut Cake With Glaze

"This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day."
 
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photo by Mebriella photo by Mebriella
photo by Mebriella
photo by Mebriella photo by Mebriella
Ready In:
1hr
Ingredients:
20
Yields:
1 pan
Serves:
24
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ingredients

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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.

Questions & Replies

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  1. Amy A.
    Do I take the cake out of the pan before I put on the drizzle or after? I wasn't sure with the directions, but I assume I take it out of the pan, put on the drizzle, then the glaze?
     
  2. Amy A.
    Do I take the cake out of the pan before I put on the drizzle or after? I wasn't sure with the directions, but I assume I take it out of the pan, put on the drizzle, then the glaze?
     
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