Ingredients:
For the Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk (full-fat)
1 cup shredded coconut (sweetened)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons coconut milk
1/2 teaspoon coconut extract
Shredded coconut for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Extracts:
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Coconut Milk and Shredded Coconut:
Pour in the canned coconut milk and add the shredded coconut to the batter. Mix until everything is well incorporated.
Bake the Cake: