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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Glazed Coconut Cake

It is not secret here at Perfect Entertaining that I am not a coconut fan. As a matter of fact coconut and mushrooms are pretty much the only two foods I don't like...which means while I have tested recipes with coconut and mushrooms I have not taste tested them - so thanks to my guinea pig recipe testers! I can assure you that this cake is full of coconut flavor and has a nice, moist texture that pairs perfectly with the candy-coated coconut glaze that covers the entire cake. This cake is drastically different from my other pound cake recipes in that it uses oil rather than butter as the dratted coconut just did not work in my butter-based pound cakes. Thanks to Jan who provided the original base recipe that I then proceeded to play with after several disastrous experiments based on my typical pound cake recipe. For the best results, have the eggs and buttermilk at room temperature before adding them to the batter. If you are making the cake ahead of time, do not cover it tightly. Keep it in a large cake carrier or cover with waxed paper or else the glaze will get sticky.

Cake Ingredients:

2 cups sugar
2 cups vegetable oil
5 eggs
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 tablespoon coconut extract
1 teaspoon vanilla extract
1 cup shredded coconut

Glaze Ingredients:

1 cup water
1 cup sugar
1 tablespoon coconut extract
1 teaspoon vanilla extract
Pinch salt
1 cup shredded coconut

Preheat the oven to 350 degrees and grease and flour a bundt pan. Beat the sugar and oil in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In a small bowl whisk together the flour, baking powder, and salt until mixed. Mixing well after each addition, add the flour mixture alternating with the sour cream until they both have all been added. Mix in the coconut and extracts. Scrape the batter into the prepared pan and bake for 45 minutes or until lightly browned and cooked through. Remove from the oven and let cool slightly in the pan. While the cake is cooling, prepare the glaze. Combine all of the glaze ingredients except for the coconut in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is dissolved. Add the coconut and stir well to coat. Reduce the heat to low to keep warm. Poke the cake liberally with a cake tester, long fork, or a piece of uncooked spaghetti. Brush a small amount of the glaze on the bottom of the cake to lightly cover it. Let the glaze dry until tacky and then unmold the cake onto a serving place. Liberally poke the top and sides of the cake and then brush the warm cake with the remaining glaze, keeping most of the coconut on the top of the cake if needed. Serve cake warm or at room temperature. If making the cake ahead, cover loosely and serve within 24 hours.

Makes 16 servings.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cooling Time: 25 minutes
Total Time: 1 hour, 30 minutes

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