I made this cake today to try out my new bundt pan that I just got yesterday. It was my first ever bundt cake, and I must say it was a great success : It is extremely soft and tender, nicely moist, and the subtle flavor of coconut is very pleasant and sophisticated.
I reduced sugar by 1/2 cup (used only 2 cups, and the cake is still very sweet, one more quarter cup could be done away with easily. Like some other reviewers suggested, I put coconut flakes into the batter, and it was a nice addition.
I also skipped the sugar glaze (never been a fan of those, and instead drizzled the cake with some homemade blackberry and lime syrup. And the cake baked perfectly through in 1 hr 10 mins, just like in the recipe! Not dry, not raw, perfect golden color on all sides, and just jumps out of the pan easily! Very good recipe, and easy to make. Will make again.
Get the recipe here >> Coconut Bundt Cake @ chef-in-training.com