6 large eggs
2 teaspoons vanilla extract
½ teaspoon coconut extract
1¼ cups canned unsweetened coconut milk, divided
2 cups (packed) sweetened flaked coconut
1¾ cups powdered sugarAdditional 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 2½ 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 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 ¼ 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.
The yogurt helps make this moist cake especially tender. Coating the raspberries with flour keeps them suspended evenly in the cake. 10 to 12 servings
3 cups unbleached all purpose flour, divided
1½ teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups sugar
2 tablespoons fresh orange juice
1½ teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
2½ cups raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more) water
Preheat oven to 350°F. Butter 12- to 15-cup Bundt pan. Whisk 2½ cups flour, baking powder, and salt in medium bowl.
Using electric mixer, beat butter and 1¾ cups sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Beat in eggs 1 at a time. Mix in yogurt.
Add dry ingredients to batter and beat just until blended.
Toss remaining ½ cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 30 minutes.
Invert cake onto plate and cool.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Whisk powdered sugar, 1 tablespoon water, and remaining ½ teaspoon almond extract in medium bowl. Add more water by ½ teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.Market Tip: RaspberriesThe best raspberries are locally grown and sold at farmers’ markets in open containers during mid- to late summer. Look for berries that have a bright, uniform color and avoid those that are dark and dull. Don’t rinse raspberries, as this blunts their aroma—buy organic so that there’s no concern about pesticides to wash away.
This yeast cake gets its name from the crown-like look, which is thanks to the Bundt pan it is baked in. It would be perfect for brunch or an afternoon tea. Almond paste is available in the baking aisle of most supermarkets and at specialty foods stores. 10 servings
Dough
3 cups unbleached all purpose flour
1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces
2¼-ounce envelopes active dry yeast
¼ cup warm water (105°F to 115°F)
½ cup canned evaporated milk, room temperature
2 large eggs, room temperatureSeeds from 6 cardamom pods, crushed
1 teaspoon salt
¼ cup sugar
Filling
½ cup (1 stick) unsalted butter, room temperature
½ cup sugar
½ cup almond paste
1 teaspoon almond extract
¼ cup sliced almonds
Powdered sugar
DOUGH: Place flour in processor. Add butter and cut in, using on/off turns, until butter is size of kidney beans. Transfer to large bowl. Cover and refrigerate while dissolving yeast.
Sprinkle yeast and pinch of sugar over ¼ cup warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in milk, eggs, crushed cardamom seeds, salt, and ¼ cup sugar. Pour over flour-butter mixture and stir just until flour is moistened. Cover and refrigerate at least 5 hours.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Punch dough down. Dust hands with flour. Pat dough out on lightly floured surface to 20-inch square. Fold dough over into 3 equal sections as for business letter. Press edges lightly with rolling pin to seal. Turn dough so that 1 short side faces you. Roll dough out into 30×6 ½-inch rectangle. Starting at 1 short side, fold dough over into thirds, forming 10×6 ½-inch rectangle. Wrap dough in plastic. Refrigerate while preparing filling.
FILLING: Using electric mixer, beat butter, sugar, almond paste, and almond extract in medium bowl to blend.
Butter 12- to 15-cup Bundt pan. Sprinkle bottom with sliced almonds. Unwrap dough. Roll dough out on lightly floured work surface into 24×9-inch rectangle. Spread filling over. Starting at 1 long side, roll dough up jelly-roll style. Cut dough crosswise into 8 slices. Arrange dough slices, cut sides down, in prepared pan, spacing evenly apart. Let rise in warm draft-free area until almost doubled in volume, about 1½ hours.
Preheat oven to 375°F. Bake cake until top is dark golden brown, about 45 minutes. Turn out onto rack.
DO AHEAD: Can be made 1 day ahead. Cool completely. Wrap tightly in foil. Let stand at room temperature. Before continuing, rewarm uncovered in 325°F oven about 10 minutes.
Sift powdered sugar over. Serve warm.
This yeast-risen cake is surprisingly hands-off. It requires no kneading and gets set aside in a warm place to rise, doing lots of the work all by itself. If you don’t have a kugelhopf pan (they are available at cookware stores), you can use a large Bundt pan. 12 servings
Sponge
1½ cups apricot nectar
1½ cups sifted unbleached all purpose flour (sifted, then measured)
¼ cup sugar
¼ cup nonfat dry milk powder
1 ¼-ounce envelope quick-rising active dry yeast
Dough
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
3 large egg yolks
3 tablespoons apricot brandy or apricot nectar
1¼ teaspoons salt
1 teaspoon vanilla extract
½ teaspoon ground ginger