GLAZED TOASTED COCONUT BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour 10 cup Bundt pan (or generously coat with baking spray) Set aside.
• 2. To toast coconut: Spread coconut on a cookie sheet and bake at 350 degrees F. for 15 - 20 minutes, stirring often to prevent burning, or until toasted and fragrant.
• 3. FOR THE CAKE:
• 4. In a large bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, with mixer on medium speed, cream the margarine and sugar about 2-3 minutes.
• 5. Add eggs, one at a time, beating well after each addition. Add the extracts and beat well.
• 6. Add the flour mixture in thirds, alternating with the buttermilk and ending with the flour. Gently stir in 1 cup of the toasted coconut.
• 7. Pour batter into prepared pan and gently cut through batter once or twice with a rubber spatula. Bake 60-70 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• 8. Cool in pan for 10 minutes on wire rack. Invert cake onto rack and cool completely.
• 9. Meanwhile, for the glaze: In a small bowl combine the confectioner's sugar, cream of coconut and milk and whisk until smooth. Place cooled cake on serving plate and drizzle evenly with glaze. Sprinkle remaining 1/2 cup toasted coconut over top.
• 10. Serve with sweetened whipped cream if desired.