Ingredients: |
Ingredients: 3 cups flour 2 sticks butter, room temperature 4 ounces cream cheese, room temperature 1 cup buttermilk 1 cup brown sugar 1 cup white sugar 4 eggs, large 1 tablespoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt
For the Crunch Topping: 1 stick butter, room temperature 1 cup cream cheese, room temperature 3 cups confectioners sugar 2 cups toasted coconut 2 cups chopped almonds 1 teaspoon vanilla milk to thin
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and Flour bundt pan or spray with nonstick cooking spray. In a mixer, cream butter, sugar, and cream cheese until light and fluffy. Add eggs one at a time, beat about 30 seconds between each egg. Add vanilla. In a separate bowl mix flour, baking soda, baking powder, and salt. Add flour in batches alternating with buttermilk, end with flour. Beat about 30 seconds on low between each addition. With a spoon mix mixture to incorporate any remaining flour. Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees. Remove from oven, allow to cool about 10 minutes and flip onto cake plate. Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake. Allow to cool 10 minutes, top with remaining glaze. Serve with extra glaze after cutting. To Prepare Glaze: Mix butter and cream cheese in a mixer until light and fluffy, Add powdered sugar and vanilla. Thin with milk or cream about 3 tablespoons or more if needed. Microwave glaze for about 15 seconds. Reserve 1 cup of glaze for first topping on cake. Fold in coconut and almonds into remaining glaze. To Toast Coconut: Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool. FacebookTwitterGoogle+StumbleUponPinterestEmailPrintFriendlyShare |