- 1 can (13.5 oz) coconut milk, divided
- 2 cups cake flour
- 2 cups shredded sweetened coconut, divided
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup sugar
- 1 cup coconut oil or vegetable oil
- 4 tsp coconut extract (or vanilla extract), divided
- 2 1/2 cups confectioners sugar
- Sugared cranberries, blackberries and rosemary for garnish (optional)
Preheat oven to 350 degrees F.
Grease and flour an 8 or 9-inch x 3-inch round baking pan. You can also use an 8 or 9-inch springform pan.
Pour coconut milk into small bowl and whisk until well blended. Set aside 1/3 cup coconut milk for the glaze.
In medium bowl, stir together flour, 1 1/4 cups coconut, cornmeal, baking powder, baking soda and salt.
In large bowl, with electric mixer on medium, beat eggs, sugar, oil and 3 teaspoons coconut extract, about 2 minutes or until pale yellow. Add remaining coconut milk and beat 30 seconds.
Gently stir in flour mixture until just mixed. Do not over stir.
Pour batter into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack.
To make glaze, place confectioners sugar in medium bowl. Gradually add reserved coconut milk, stirring until smooth and spreadable.
Spread glaze over cake; sprinkle with remaining 3/4 cup coconut.
Decorate cake with sugared cranberries, blackberries and rosemary, if desired.
PAIR WITH: CHARDONNAY
Rich and vibrant, with fresh peach and melon flavors and a hint of vanilla.