Ingredients

• 250 g All purpose flour plus more for dusting the bundt pan
• 180 g White regular sugar
• 3 Egg
• 150 ml Coconut milk
• 2 1/2 tsp Baking powder
• 1/2 tsp Salt
• 150 g Melted butter, cooled
• 2 tsp Pure coconut extract
• 30 g Unsweetened and shredded dried coconut

Instructions

1. Preheat oven to 300°F / 160°C.
2. Brush a medium size bundt cake pan (Mine is 4 cups volume) with room temperature butter covering all the gaps. Add a good amount of flour and spread all around until the pan looks completely white. Discard the excess of flour.
3. Mix together flour, baking powder and salt. Set aside.
4. In a medium bowl whisk eggs, coconut milk, coconut extract and melted butter until completely combined.
5. Incorporate sugar and mix well.
6. Gradually add the flour mixture into the batter in two or three parts, scrapping down the sides of the bowl and mixing until smooth.
7. Add coconut an mix properly.
8. Pour the mixture into the bundt pan.
9. Bake for 60 minutes or until just beginning to brown on top and the sides of the cake look slightly separated from the pan . Remove from oven and let cool during 10 minutes on a rack and release from the pan.

Ingredients

• 125 g Icing sugar
• 2 tbsp Lime juice
• 1 tsp Coconut extract

Instructions

1. Mix together all the ingredients until smooth. Add more sugar for a thicker consistency.
2. Pour on the cooled bundt.
3. Add some shredded coconut on top.