Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large (200g) eggs
  • 1 cup (240ml) full-fat coconut milk
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (2.5ml) coconut extract
  • 1 cup (110g) sweetened shredded coconut, toasted
  • 1 cup (120g) powdered sugar
  • 3 tbsp (45ml) coconut milk
  • 0.5 tsp (2.5ml) coconut extract
  • 0.5 cup (55g) toasted coconut flakes

Instructions:

  1. Preheat your oven to 325°F (160°C). Liberally grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess.
  2. Whisk the softened butter and granulated sugar together until combined.
  3. Beat in the eggs one at a time, then stir in the full-fat coconut milk, vanilla extract, and coconut extract.
  4. Gently fold in the flour, baking powder, and salt using a spatula until just combined.
  5. Fold in the toasted shredded coconut last.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire cooling rack.
  8. Whisk together powdered sugar, coconut milk, and coconut extract until smooth. Pour the glaze evenly over the cooled cake.
  9. Immediately press the toasted coconut flakes into the wet glaze for garnish.