1 hour ago, Kim Shook said:Any kind of coconut sweet is a favorite around our house! I'd love to have the recipe, if you care to share it.
More than happy to 😁 - originally, I found the recipe on King Arthur - titled something like Lemon Coconut Filled Bundt Cake ? - I don’t like lemon and I didn’t like their instructions and I always think a coconut cake should be made with coconut milk (theirs wasn’t) ... so here are *my* instructions and it hasn’t failed me yet ... 🤞🏻
1 10” Bundt Pan
BAKE
50 mins. to 55 mins.
Ingredients
FILLING
2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 ounces ( 1/2 C )confectioners' sugar
1tsp coconut flavor OR 2 teaspoons vanilla
2 cups shredded or flaked sweetened coconut
1/2 ounce (2 Tbsp) All-Purpose Flour
CAKE
8 ounces unsalted butter
14 ounces sugar
1 teaspoon salt*
4 large eggs
2 teaspoons baking powder
12 3/4 ounces All-Purpose Flour
8 ounces (1 C ) milk (sub unsweetened coconut milk)
1tsp coconut extract
*Use just 1/2 teaspoon salt if you're using salted butter.
GLAZE
1tsp coconut extract
5 1/4 ounces sugar
(maybe coconut milk or regular milk to thin if needed)
Instructions
To make the filling: Beat the egg whites, cream of tartar, and salt in a large bowl until the mixture is soft and fluffy.
Add the confectioners' sugar, and beat at high speed until the mixture forms stiff peaks. When you scoop some up in a spoon, it should hold its shape easily.
Stir in the coconut flavor or vanilla.
Toss the coconut with the flour, and add to the egg white mixture, stirring until thoroughly combined. Set it aside while you make the cake.
Preheat the oven to 350°F. Lightly grease a a 10", 10-cup capacity bundt-style pan, or 10" tube pan.
*MIX BUNDT CAKE INGREDIENTS LIKE YOU ALWAYS DO! COMBINE FLOUR SALT BAKING POWDER. - BEAT SUGAR / BUTTER TIL REALLY FLUFFY / ALMOST WHITE - ADD EGGS ONE AT A TIME JUST TIL COMBINED THEN ADD EXTRACT WITH LAST EGG ... ADD 1/3 OF FLOUR - 1/3 OF MILK - 1/3 OF FLOUR 1/3 OF MILK ETC - END WITH FLOUR ...
Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula. You want to add enough to cover the bottom, and start to come up the sides; but not so much that you don't have enough left over to cover the filling.
Distribute the stiff filling atop the batter, centering it within the ring of batter so it doesn't touch the sides of the pan. Pat it down gently.
Dollop the remaining batter on top, again smoothing it with a spatula.
Bake the cake for 50 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze by stirring together the extract, and sugar - add coconut milk to thin if desired. Set it aside.
Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. (I usually give my pan a good thump and it comes right out - normally, for a bundt, it for 10 minutes then turn it out - but this one - 5 minutes - turn it over - whack it - it’s out *shrugs* - according to the guys - delicious warm and cold)
*sorry for the weird instructions - I had just sent this to a friend of mine who doesn’t bake often and I just copy and pasted ...
