Preheat oven to 325°. Well grease and flour a bundt pan or tube pan.

Cream together until fluffy:

  •           ¾ lb. butter, softened
  •           3 cups sugar

Add to creamed mixture one at a time, mixing well after each addition:

  •           5 large eggs

In a separate bowl sift together:

  •           3 cups flour
  •           ½ tsp. baking powder
  •           ½ tsp. salt

Add alternately to creamed mixture with

  •           1 cup coconut milk
  •           ¾ tsp. almond extract
  •           ¾ tsp. coconut extract

(beginning and ending with flour- 1/3 flour, ½ milk, 1/3 flour, ½ milk, 1/3 flour)

Stir in completely

  •           2 cups flaked coconut

Spread evenly into a greased and floured bundt pan. Bake at 325˚ for 1 hour and 20 minutes or until a toothpick inserted in the middle comes out clean. I  always check at 70 minutes. Allow to cool for 10 minutes in the pan and then remove from pan and allow to cool completely on a cooling rack.


On Cook’s Illustrated they suggest mixing 1 ½ T. flour to 1 ½ T. melted butter and then using a pastry brush to apply to the bundt pan. It works perfectly and you never have a stuck cake. I use cocoa in place of the flour if I’m making a chocolate cake. 

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