Instructions
Make Cake:
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- Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.
- Whisk together in a medium mixing bowl, flour, baking powder, and salt; set aside.
- In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluffy, about 4 minutes.
- Add cream cheese and beat on medium for 2 minutes.
- With the mixer on low, gradually mix in sugar until blended. Turn mixer to medium, beat for 2 additional minutes.
- Add eggs, one at a time, mixing after each addition just until yolk disappears.
- Mix in flour mixture gradually until just moistened, then stir in vanilla and coconut extract, and flaked coconut.
- Pour batter into prepared pan. Tap pan on the counter to remove any air bubbles.
- Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in pan on a wire rack for 1 hour.
- Remove from pan and cool completely on a wire rack.
For the final touches, let’s move on to the glaze and topping!
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