COCONUT CAKE

Try this Incredibly moist, dense, and unbelievably coconut cake.

This cake acquires a better flavor the next day. The suggestion is to wrap it in plastic and let it cool for 24 hours. Before serving, add the frost.

INGREDIENTS

For the cake:
· 1½ cups Kevala's Ghee, softened
· 2 cups raw cane sugar
· 4 eggs
· 1 cup sour cream
· ½ tsp baking powder
· 2 tsp coconut extract 
· 1¾ cups flour
· 2 cups flaked coconut

For the coconut glaze:

· 1 cup raw cane sugar

· ¼ cup heavy cream

· 1 tsp coconut extract

· ½ cup flaked coconut 

INSTRUCTIONS

For the cake:
1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
2. In a medium bowl, mix flour and flaked coconut. Set aside.
3. In the bowl of an electric mixer, cream together ghee & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
4. Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
5. Let cake batter rest for 5 minutes.
6. Pour into prepared pan. Bake for for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Frost with coconut glaze.

For the coconut glaze: 
1. Mix ingredients together. 
2. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.