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HaVE YOU EVER TaSTED SOMETHING SO GOOD THaT YOU JUST HaVE TO GET THaT RECIPE? WE COMPLETELY UNDERSTaND. WE aSKED THE SHOPS aT WEST END MERCHaNTS aND CUSTOMERS TO SHaRE THEIR FaVORITE RECIPES WITH COMPASS REaDERS. WE THINK YOU’LL BE HaPPY THEY DID.
TOaSTED COCONUT BUNDT CaKE Submitted by Nordic Ware
Makes one 10–12 cup Bundt cake CAKE – 3 cups (360 g) all-purpose flour – 2½ tsp baking powder – ½ tsp salt
– 1 cup (240 g) margarine, softened – 2 cups (400 g) sugar – 4 large eggs
– 1 tsp coconut extract – 1 tsp vanilla extract
– ¾ cup (180 ml) buttermilk – 1½ cups (350 g) sweetened, flaked coconut, toasted, divided GLAZE – 1 cup (120 g) confectioners’ sugar – ½ cup (120 ml) cream of coconut – 2 tbsp milk
– Sweetened whipped cream, optional Preheat oven to 350°F (180°C). Grease and flour the Bundt pan you will be baking in. Set aside. Toasted Coconut: Bake at 350°F (180°C) for 15 to 20 minutes, stirring often until toasted and fragrant. Set aside.
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West End Compass | theshopsatwestend.com
Cake: In a large bowl, combine flour, baking powder and salt; set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar together, about 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition. Add the extracts and beat well. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup (230 g) of the toasted coconut. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60 to 70 minutes or until cake is lightly browned and a toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely. Glaze: In a small bowl, whisk confectioners’ sugar, cream of coconut and milk together until smooth. Place cooled cake on a serving plate and drizzle glaze evenly over the top. Sprinkle with remaining ½ cup toasted coconut. Serve.
Toasted Coconut Bundt Cake – baked in the Nordic Ware pound cake and angel food pan