This is a cake recipe from Foodnetwork's Down Home with the Neely's. A really simple cake to prepare from scratch. The coconut milk makes it moist and flavorful. One thing I really like about Bundt cakes, they always come out looking great! Wonderful idea for holiday gift giving!
Nonstick baking spray
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 teaspoons baking powder
6 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
Pineapple Glaze, recipe follows
1/2 cup flaked coconut
Preheat oven to 350 degrees F.
Spray a Bundt pan with nonstick baking spray and dust with flour.
In a small bowl, whisk together the flour, salt, and baking powder.
Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
2 cups powdered sugar
4 tablespoons pineapple juice
In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
I'll be around this afternoon and this evening to visit your blogs. Please forgive my absence, 'tis the season!