Cake3 cups cake flour 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 1/2 cups sugar 6 large eggs 2 teaspoons vanilla extract 1/2 teaspoon coconut extract 1 cup canned unsweetened coconut milk 2 cups (packed) sweetened flaked coconut (about 7 ounces) 1 cup finely chopped pecans
Preheat oven to 350°F.
Butter and flour (I use Baker’s Joy) 12-cup Bundt pan. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternating with coconut milk in 3 additions. Fold in flaked coconut and pecans. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 20 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely, then frost.
Double Cream Frosting1 (8 ounce) package cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 2 cups heavy cream
Combine the cream cheese, sugar, vanilla extract and coconut extract in a large mixing bowl or the bowl of a stand mixer. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Add in food coloring to desired color. (I like the Wilton Icing Color jars.) Stop and scrape the bottom of the bowl a couple of times and continue whipping until the cream can hold a stiff peak (it takes a while to thicken up; a stand mixer really helps.)
As described in Coconut Pecan Bundt Cake, adapted fromhttp://www.epicurious.com/recipes/food/views/Coconut-Bundt-Cake-with-Powdered-Sugar-Glaze-104038 and http://allrecipes.com//Recipe/sturdy-whipped-cream-frosting/Detail.aspx.