Coconut bundt cake with powdered sugar glaze from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • ashallen on August 02, 2019

    I believe this is the same recipe listed as "Coconut Bundt Cake with Powdered Sugar Glaze" on the Epicurious website (which is the recipe I actually used) - it's a great recipe. The cake is moist and pound cake-like with a great butter-coconut flavor. I've altered the recipe a bit by stirring a tablespoon of dark rum into the batter and skipping the powdered sugar glaze in favor of brushing the cake with a dark rum-sugar syrup (more rum!) while it's still warm. I roughly chop the coconut strands with a knife to avoid any "spaghetti effect." And the online recipe doesn't have any leavening - I've been adding 1.25 tsp baking powder. Be careful not to overbake the cake - it can get dry and crumbly if you do. And grease the bundt pan very well - it can otherwise stick in spots.

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