This pound cake gets its velvety texture from coconut milk. Look for it in the Asian-foods section of the supermarket, or at Indian, Southeast Asian, or Latin markets. 12 to 16 servings
1 cups cake flour
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 ½ cups sugar
6 large eggs
2 teaspoons vanilla extract
½ teaspoon coconut extract
1 ¼ cups canned unsweetened coconut milk, divided
2 cups (packed) sweetened flaked coconut
1 ¾ cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F Generously butter 12- to 15-cup Bundt pan; dust pan with flour. Stir flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in
4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Using a small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining V4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at room temperature.