Carey's Coconut Bundt Cake
Ingredients
- 2 cups All Purpose Flour
- 1/4 cup Corn Starch
- 1 tsp Baking Soda
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 cup White Sugar
- 1/2 cup Margerine
- 3 Eggs
- 2 tsp Vanilla Extract
- 2 tsp Coconut Extract
- 2 tsp White Vinegar
- 1 cup Apple Sauce
- 3/4 cup Medium Coconut (Unsweetened)
Prep
- If you don't have Corn Starch, use a total of 2 1/4 cups All Purpose Flour.
- Preheat oven to 350° F.
- Grease and flour the Bundt pan.
Directions
- In medium sized bowl, whisk together the dry ingredients.
- In a large mixing bowl, combine sugar, margerine, eggs, and both extracts.
- Beat till smooth and creamy.
- Beat in the apple sauce.
- Add flour mixture in two stages. Mix until smooth.
- Mix in the shredded coconut as the last ingredient.
- Pour the batter into the greased and floured Bundt pan.
- Bake at 350 degrees F for 35 minutes or until cake tests done.