Coconut Bundt Cake

There is some leftover shredded coconuts sitting in the fridge..... so, I decided to make this moist and soft coconut bundt cake.

Ingredients:
For the cake:
2 cups of All Purpose Flour
1-1/2 cups of Sweetened Shredded Coconut
1/2 tsp of Salt
2 tsp of Baking Powder
1 cup of Unsalted Butter, softened at room temperature
1 cup of Granulated Sugar
4 Eggs
1-1/2 cups of Buttermilk
1 tsp  coconut  Extract( I used Vanilla extract)

Preparation:
1) Preheat your oven to 350 degrees. Grease a 10" Bundt pan with some non-stick spray and set aside.

2) In a bowl, mix together the flour, coconut, baking powder and salt, set aside.

3) In a large bowl, using a handheld electric whisk, cream together the butter and sugar for about a minute, add the eggs, whisk all together for another minute.

4) Pour in the buttermilk and coconut extract, whisk to combine. 

5) Add the dry ingredients, mix until thoroughly incorporated then pour batter into your prepared pan, smooth the top and pop it in the oven to bake for about 45 minutes or until fully cooked through. Let the cake sit for about 15 minutes, then invert onto a wire rack to cool completely. 

6) Drizzle the chocolate glaze over the cake and if you like, sprinkle on some more shredded coconut.

Recipe source from: Laura in the Kitchen

Happy Baking!