Ingredients
2 cups sugar
1 cup Butter Flavor Crisco
1 pinch salt
5 eggs
2 teaspoons coconut extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 (3 1/2 ounce) can angel flake coconut
Topping
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Preheat oven to 325 degrees. In a large mixing bowl, cream sugar, shortening, and salt. Add eggs one at a time, mixing well after each addition. Add extract and mix well. In a separate bowl, sift flour and baking powder. Add milk to creamed mixture. Add flour mixture to creamed mixture. Fold in coconut. Bake in a greased and floured bundt pan for 1 hour. About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen. Bring to a boil and boil one minute. Pour over cake immediately after removing cake from the oven. Let cake sit 30 minutes before removing from pan.
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The original Bundt pan — iconic shape, even heat distribution
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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The original Bundt pan — iconic shape, even heat distribution
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries