Tropical Coconut Bliss Bundt Cake with Exotic Curry-Chocolate Drizzle

1. Preheat Oven and Prepare Pan

To begin, preheat your oven to 350°F (180°C or gas mark 4). While the oven warms up, generously butter and flour a 10-cup (2.4-L) Bundt pan.

2. Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until it is creamy and smooth. Add the sugar and continue to beat on medium-high speed for another 2 minutes until the mixture is light and fluffy.

4. Add Eggs and Extracts

One at a time, add the eggs and the egg yolk, beating well after each addition. Scrape down the sides of the bowl and the paddle as needed. Add the vanilla and coconut extracts and beat on medium speed until combined.

5. Combine Wet and Dry Ingredients

With the mixer on low speed, add the flour mixture in three parts, alternating with the coconut milk in two parts, beginning and ending with the flour mixture. Mix each addition just until incorporated to avoid overmixing.

6. Add Toasted Coconut

Finally, add the toasted coconut and mix on low speed until evenly distributed.

7. Bake the Cake

Scrape the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center of the cake comes out with a few small crumbs.

8. Cool the Cake

Once baked, allow the cake to cool in the pan on a wire rack for 15 minutes. Carefully invert the cake onto the wire rack and let it cool completely.

9. Serve with Sauce

To serve, drizzle the cake with the Spicy Curry-Coconut Chocolate Sauce, or slice and serve the cake with the sauce on the side.