Ingredients:

  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Chopped Pecans (finely chopped)
  • 1/4 cup Granulated Sugar (for crunch layer)
  • 2 tbsp Unsalted Butter, melted (for crunch layer)
  • 3 cups All-Purpose Flour (sifted)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup Unsalted Butter (2 sticks, softened, room temperature)
  • 2 cups Granulated Sugar (for cake batter)
  • 4 Large Eggs (room temperature)
  • 2 tsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract (optional)
  • 1 cup Buttermilk (room temperature)
  • 2 cups Confectioners’ Sugar (sifted, for glaze)
  • 4 tbsp Milk (whole or semi-skimmed, for glaze)
  • 1/2 tsp Pure Vanilla Extract (for glaze)
  • 1/4 tsp Almond Extract (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Generously grease and flour the Bundt pan, ensuring all crevices are coated.
  2. Make the Crunch: In a small bowl, combine the coconut, pecans, granulated sugar, and melted butter. Mix thoroughly until crumbly and set aside.
  3. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugar: In the bowl of the stand mixer, beat the softened butter until creamy (about 1 minute). Gradually add the 2 cups of sugar and beat on medium-high speed for 5 to 7 minutes until the mixture is very pale and fluffy.
  5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl. Incorporate the vanilla and almond extracts.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add one-third of the flour mixture, mixing just until combined. Add half of the buttermilk, mix. Repeat with the next third of the flour, the remaining buttermilk, and finish with the final third of the flour. Stop mixing as soon as the last streaks of flour disappear.
  7. Layer the Cake: Spread about two-thirds of the batter evenly into the prepared Bundt pan.
  8. Add the Crunch: Sprinkle the entire coconut-pecan mixture evenly over the batter. Avoid pressing it down too hard.
  9. Finish Layering: Gently top the crunch layer with the remaining one-third of the batter, spreading carefully to cover the crunch.
  10. Bake: Bake for 70 to 75 minutes, or until a long wooden skewer inserted into the thickest part of the cake comes out clean.
  11. Cooling and Demolding: Let the cake cool in the pan on a wire rack for exactly 15 minutes.
  12. Invert: After 15 minutes, carefully invert the cake onto the wire rack. Allow the cake to cool completely (about 45 minutes to 1 hour).
  13. Make the Glaze: In a small bowl, whisk together the sifted confectioners’ sugar, milk, vanilla extract, and almond extract until smooth and thick but pourable.
  14. Glaze the Cake: Drizzle the glaze generously over the cooled cake, allowing it to run down the sides. Let the glaze set before slicing.