Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients. Mix gently after each addition, being careful not to overwork the batter, as this can make the cake dense. Continue mixing until the batter is smooth.
Step 6: Fold in the Shredded Coconut
Gently fold in the sweetened shredded coconut, ensuring it’s evenly distributed throughout the batter. This will give the cake a wonderful coconut texture and flavor.
Step 7: Bake the Cake
Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking at 55 minutes to avoid overbaking.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely. The cake should be fully cooled before adding the glaze to avoid it melting into the cake.
Step 9: Make the Glaze
While the cake cools, whisk together the powdered sugar, coconut milk, and vanilla extract in a small bowl. The glaze should be smooth and pourable. If it’s too thick, add a little more coconut milk until you reach the desired consistency.
