Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup canned coconut milk (full-fat)
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 ½ cups powdered sugar, sifted
- 3–4 tbsp canned coconut milk (or more for thinner glaze)
- 1 tsp coconut extract
- 1/4 cup sweetened shredded coconut, toasted or plain (for topping)
Instructions
- Preheat your oven to 325°F (163°C) and grease/flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a larger bowl, cream butter, vegetable oil, and sugar until fluffy. Add eggs one at a time.
- Mix in coconut and vanilla extracts.
- Gradually add dry ingredients alternating with coconut milk until just combined, then fold in shredded coconut.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 70-80 minutes or until a toothpick comes out clean.
- Cool for 10-15 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 360
- Sugar: 34g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg