Dessert

Neely's Coconut Bundt cake is for Dessert.

Neely's Coconut Bundt cake takes 30 minutes to prepare.

Neely's Coconut Bundt cake takes 25 minutes to cook.

Neely's Coconut Bundt cake makes 28 servings.

The ingredients for Neely's Coconut Bundt cake are:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 2 sticks unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon coconut extract
* 1 cup canned unsweetened coconut milk
* Pineapple Glaze, recipe follows
* 1/2 cup flaked coconut

Here is how you make Neely's Coconut Bundt cake:

Spray a Bundt pan with nonstick baking spray and dust with flour.In a small bowl, whisk together the flour, salt, and baking powder.In a large bowl, using a hand mixer , cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs , 1 at a time. Once incorporated, add the extracts . Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.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.Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.Pineapple Glaze: * 2 cups powdered sugar * 4 tablespoons pineapple juiceIn a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.Number of Servings: 28Recipe submitted by SparkPeople user AMYSUEWHO2.

The nutritional information for Neely's Coconut Bundt cake is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 240.3

• Total Fat: 9.8 g
• Cholesterol: 45.6 mg
• Sodium: 181.2 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 0.4 g
• Protein: 2.8 g