I was half-tempted to copy and paste from my coconut cream tart entry – the part about how I used to not like coconut but now see the error of my ways – but I didn’t want to give everyone a case of déjà vu. Suffice to say: I am so glad I am no longer anti-coconut. Heck, forget “no longer anti”; I am officially pro coconut.
I am definitely pro this cake. It gets an initial hit of coconut flavor from coconut milk, more from shredded coconut, and in my case, another layer of coconut from the bottle of coconut extract I’ve had in my pantry for at least five years. Then I decided that an unadorned bundt cake is just sad, so I mixed up a quick glaze of powdered sugar, more coconut milk, and more coconut extract.
Oh. Yes. A few people who made this before me reported that their cakes had been dry, but mine wasn’t the least bit. The texture was soft and fluffy. Best of all, the cake was infused with and covered by coconut flavor.
Carmen chose this cake for Tuesdays with Dorie, and she will post the recipe. I used about ¾ teaspoon salt instead of the mere pinch the Dorie recommends. And I dumped in who-knows-how-much rum instead of the two teaspoons called for.