Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 2 cups (106g) shredded coconut unsweetened
  • 1 1/2 cups (298g) granulated sugar
  • 4 large eggs at room temperature
  • 1 2/3 cups (402g) unsweetened coconut milk stirred to combine if necessary
  • 16 tablespoons (226g) unsalted butter melted and cooled
  • 1 cup (113g) confectioners' sugar
  • 3 to 4 tablespoons (45g to 60g) unsweetened coconut milk stirred to combine if necessary

Instruction

  • Preheat the oven to 350°F. Generously butter a 10-cup Bundt pan and dust with flour or shredded coconut. Tip the pan and tap out any excess. , To make the cake: Place a large sieve over a large mixing bowl. Add the flour, baking powder, salt, and cardamom and whisk the mixture through the sieve. , Add the coconut and sugar to the flour mixture and whisk to combine. , In a small bowl, whisk together the eggs and coconut milk. Add to the dry ingredients, stirring to combine, then stir in the melted butter. , Pour the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 45 to 50 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean and the top bounces back when lightly pressed. , Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Gently jiggle the cake to loosen it from the pan and turn it onto the rack to finish cooling completely. , To make the glaze: Sift the confectioners’ sugar into a small bowl. Stir in 3 tablespoons of coconut milk; the glaze should be thick enough to cling to the cake, yet pourable as you drizzle it around in a continuous swoosh. Add more coconut milk as needed to adjust the consistency. Drizzle over the cake before serving. , Store any leftover cake, well wrapped, at room temperature for several days; freeze for longer storage.