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Coconut Cake

Number of Servings: more than 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yachts
Ingredients: Cake: 2 C white sugar 1 C vegetable oil 4 eggs, beaten 2 t coconut extract 1/2 t vanilla 3 C all-purpose flour 1 t salt 2 t baking powder 1 t baking soda 1 C buttermilk 2 C shredded coconut  Glaze: 1/4 C water 1 C sugar 1/2 C butter (1 stick) 1/4 C rum, light or dark or coconut  
Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  
Comments: 1. This can also be baked as a quick bread in two 9 x 5 loaf pans. 2. For enhanced flavor, toast coconut or nuts on a cookie sheet at 400 for 5 - 7 minutes. Stir once. 3. This recipe was inspired by different types of coconut cakes and breads we tasted while cruising in the Bahamas. Enjoy!
Located in: Cakes
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