There is still a little bit of summer left. It's a perfect time to make this Champagne coconut cake! Doesn't it look pretty? I made this cake for a bridal shower and everyone loved it. It's nice and light, perfect for someone who doesn't like a heavy dessert.
What you need....
- 1 1/2 sticks unsalted butter (you will need a little more to grease the pan)
- 1 3/4 cups all-purpose flour, plus more for pan (a little extra for the pan)
- 1 1/2 cups packed sweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 2 large whole eggs
- 2 large egg whites
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup coconut milk
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk
- Pink petal dust.
What you do...
Preheat oven to 350 degrees. Butter and flour an 8-inch (6-cup) Bundt pan. In a food processor, pulse coconut, flour, baking powder, and salt until combined.
In a mixing bowl, beat butter until creamy. Gradually add granulated sugar until mixture is light and fluffy, about 4 minutes. Add eggs, egg whites, and vanilla; continue beating until incorporated. Add the flour mixture in three alternating batches with the coconut milk, beating well after each addition.
Pour batter into prepared pan. Bake until a cake tester inserted into middle of cake ring comes out clean, about 35 minutes. Transfer to a wire rack; let cool in pan, 30 minutes.
Trim bottom of cake to make a flat base. Run a small knife around edge to loosen. Flip cake onto rack and let it cool completely.
In a bowl, whisk confectioners' sugar and milk until smooth. In a separate bowl, toss remaining cup coconut with , adding just enough to reach the desired shade. Drizzle icing over top of cake; sprinkle with pink coconut.
*Tip: Make sure the cake is completely cool and you are in a cool area when you drizzle the icing, otherwise it will melt right off.
