A delicious and incredibly moist, glazedbuttermilk coconut Bundt cake infused inside and out with a coconut-flavoredsugar syrup.
Recipe: Glazed ButtermilkBundt Cake
3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt4 large eggs 2 cups granulated sugar 1 cup vegetable oil 2 teaspoons coconut flavoring 1 cup buttermilk 1 cup sweetened flaked coconut 1 cup finely chopped pecans or walnuts Glaze: 1 cup granulated sugar 1/2 cup water 2 tablespoon butter or margarine 1 teaspoon coconut flavoring
Preheat oven to 350°F (175°C).Grease and flour a 10-inch Bundt or tube pan; set aside.
In a medium bowl whisk together the flour,baking soda, baking powder and salt; set aside
In a large mixing bowl beat the eggs atmedium speed of an electric mixer until well blended. Add thesugar, oil, and 2 teaspoons coconut flavoring, beating untilwell combined. Add the flour mixture alternately with the buttermilk,beginning and ending with the flour mixture. Gently stir in thecoconut and the pecans or walnuts, blending well.
Pour batter into prepared baking pan andbake for 60 to 65 minutes or until tested done when a woodenpick inserted in the center comes out clean.
To make Glaze: Bring sugar, butter andwater to a rolling boil over medium-high heat and cook for 1minute. Remove from heat source and stir in 1 teaspoon coconutflavoring.
Pour the hot syrup over the top of thewarm cake while it is still in the baking pan. Allow cake tostand until the syrup has been absorbed before removing frompan.
Makes 10 to 12 servings.
Tip: To help insure the glaze coats thecakes entire surface, gently loosen it from the pan using a narrowspatula, which should allow the syrup to flow to the bottom ofthe pan.
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