Grandma's Coconut Cake
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter at room temperature
2 cups sugar
5 eggs at room temperature
1 cup whole milk (or low-fat) I used whole milk
1 tsp coconut extract
3 1/2 ounce of sweetened shredded coconut (I weighted the coconut) It was a little over 1 cup of coconut
2 TBSP milk or coconut milk (I used whole milk)
1/2 tsp coconut extract
1/2- 1 cup of confectioners sugar
Preheat oven to 325 degrees. Grease and flour a tube pan. Cake is delicate so the author suggest not using a bundt pan. (per comments about the cake a couple did use a bundt pan with no problems.
In a large bowl combine the flour, baking powder and the salt and whisk this together. set aside.
In another large bowl combine the butter and the sugar and mix with your mixer. Mix for about 3 minutes. Then add one egg at a time and continue to mix. Then continue until you have mixed in all the eggs.
Stir in the milk, coconut extract and the shredded coconut. Then add the flour mixture and stir to combine all the ingredients together.
Pour into the greased and floured tube pan and bake for about 1 hour. My oven took 55 minutes to bake.
In a smaller bowl combine the icing ingredients.
Allow the cake to cool in the pan on a cooling rack. Remove the cake carefully. I was able to turn the cake twice so that the top was the baked top of cake, which I then poured the icing over the top of the slightly warm cake. Sprinkle with additional coconut and sprinkles.