Coconut. The flavor of summer.  And I feel it’s one of those flavors where you either love it or hate it. Some people won’t go near it, and there’s those like me, who can eat coconut cream pie while drinking piña coladas all day long 🙂 And now, we can eat coconut cake, too! So good, I literally wanted to go for a swim in the batter. Yum! So, if you are a lover of coconut like me, start your ovens…

What you will need:

Bundt pan greased and floured

3 1/4 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
2 cups granulated sugar
2 teaspoons vanilla extract
6 large eggs
1 (13 oz) can coconut milk
2 cups sweetened shredded coconut

For the glaze:

1 cup powdered sugar
1-2 tablespoons milk
1/2 cup toasted shredded coconut

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, cornstarch, baking powder and salt. Set aside. In another large bowl, or bowl of your electric mixer, beat butter and sugar until creamy. Add vanilla and eggs, one at a time, beating well after each addition. Beat in coconut milk and flour just until incorporated. Stir in coconut.

Pour into prepared bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean. Let cool on wire rack for 30 minutes before inverting.

Here’s my cake right after I flipped it! I was so happy it didn’t stick to the pan!

To make the glaze, stir together powdered sugar and milk until you reach the consistency you want. You may need to add more powdered sugar or milk. Drizzle over the cooled cake and immediately sprinkle the toasted coconut on top. Slice and enjoy!

If you follow me on Instagram, you may have seen that I made a tasting cake with this batter. I just poured a little batter in the second to smallest size pan that I got from my mom. I always want to taste the cake but don’t want to cut into it, especially if I’m bringing it somewhere, just to make sure it tastes good. So, now I have a solution! If you like to bake and bring cakes to gatherings, I highly recommend buying a really small cake pan, like a 4 inch so you can taste it. I felt so professional! It was great.

Here it is! It’s made from a 5 1/2 inch cake pan. Still too big for a tasting but, I ate it all 🙂

Look at this beauty!