Coconut cake from patrick and gina neely's recipe

4 servings
35 min
25 min
Very Easy


Number of serving: 4
Nonstick baking spray, for pan

2 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

2 teaspoons baking powder

2 sticks unsalted butter, room temperature

2 1/2 cups sugar

6 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup canned unsweetened coconut milk

cream cheese lemon Glaze, recipe follows

1/2 cup flaked coconut

3 tablespoon Cream Cheese

1 ½ cup powdered sugar

2 teaspoon lemon juice

2 tablespoon milk


  • Preheat oven to 350 degrees F.
  • Spray a Bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts.
  • Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes.
  • Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack. Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving.
  • Transfer the cake to a platter or serving dish and slice. Blend all ingredients until smooth. Let stand for 20 minutes to thicken.


Coconut cake from Patrick and Gina Neely's recipe, photo 1
Coconut cake from Patrick and Gina Neely's recipe, photo 2


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