3 sticks unsalted butter, softened
1 1/2 Cups sugar
3 1/2 Cups coconut, divided
1 3/4 Cups flour
1 Cup Greek yogurt or sour cream1 vanilla bean
1/2 tsp. baking powder
1/2 tsp. salt
Chocolate GanacheVanilla Glaze
Preheat oven to 325° F
Butter and flour a Bundt pan (this cake will stick, so be sure to use the flour)
In a food processor, process 3 cups of the coconut with the flour, baking powder, and salt. Process until the coconut has been fully ground into the flour. Set aside.
In a mixer, cream the butter and sugar until fluffy.
Add eggs one at a time.
Scrape vanilla bean and add paste to butter mixture.
Add yogurt and mix well.
Finally, stir in flour.
Pour batter into prepared Bundt pan and bake for 1 hour or until tester inserted comes out clean.
Allow cake to cool for 20-25 minutes before inverting, then cool completely before applying glazes.
Pour on vanilla glaze and allow to set. Once set, pour on chocolate glaze and sprinkle on remaining coconut.
1 Tbsp. unsalted butter
4 Tbsp. whole milk
1 Cup powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
Microwave butter and 4 tablespoons milk until butter melts.
Stir in vanilla and salt. Add powdered sugar and stir until smooth.
If glaze is too thick, add additional milk until desired consistency is reached.
1/4 Cup heavy cream
1 Cup semi-sweet chocolate chips
1 tsp. vanilla
Microwave heavy cream and chocolate chips for 60 seconds.
Remove and stir.
Return and microwave for another 30 seconds, stirring and returning to microwave for 30 second intervals until chocolate has melted.
Allow to cool before using.