Coconut, how do I love thee? Truly, I love coconut. The flavor. The texture. The aroma. In a pie, in a cookie, in a cake, in a drink. If you’re serving coconut, send me an invitation. I have noticed, however, that coconut tends to be polarizing. It’s either one or the other, “Is that coconut? Yummmm, I adore coconut.” or “Is that coconut? Gross, I hate coconut!” I can’t say that I’ve heard any noncommittal responses. Since today’s post is all about coconut, I hope the majority of you are coconut lovers…
1 vanilla bean
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 325 degrees.
Butter and flour a Bundt pan (this cake will stick, so be sure to use the flour)
In a food processor, process 3 cups of the coconut with the flour, baking powder, and salt. Process until the coconut has been fully ground into the flour. Set aside.
In a mixer, cream the butter and sugar until fluffy.
Add eggs one at a time.
Scrape vanilla bean and add paste to butter mixture.
Add yogurt and mix well.
Finally, stir in flour.
Pour batter into prepared Bundt pan and bake for 1 hour or until tester inserted comes out clean.
Allow cake to cool for 20-25 minutes before inverting, then cool completely before applying glazes.
Pour on vanilla glaze and allow to set. Once set, pour on chocolate glaze and sprinkle on remaining coconut.
1 tablespoon unsalted butter
4 tablespoons whole milk
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Microwave butter and 4 tablespoons milk until butter melts. Stir in vanilla and salt. Add powdered sugar and stir until smooth. If glaze is too thick, add additional milk until desired consistency is reached.
1/4 cup heavy cream
1 cup semi-sweet chocolate chips