Coconut Glaze - Master Cookbook Recipe # 292

Name: Coconut Glaze - Master Cookbook Recipe # 292
Prep time: 5 min
Total time: 5 min
Yield: 1 (One) Bundt Cake
Cuisine: Southern
Ingredients: 1 1/2 cups Powdered sugar; 1/4 cup Reserved cream of coconut (from Master Cookbook Recipe # 291); 1 tsp Vanilla extract

The perfect finishing touch for the Piña Colada Pound Cake, this Coconut Glaze is simple, sweet, and reinforces that tropical coconut flavor. By using the reserved cream of coconut from the cake batter, you ensure a cohesive taste profile that perfectly complements the pineapple and vanilla notes of the dessert.

This is recipe #292 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min

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Ingredients

1 1/2 cups Powdered sugar
1/4 cup Reserved cream of coconut (from Master Cookbook Recipe # 291)
1 tsp Vanilla extract

Instructions

Combine: In a small mixing bowl, add the powdered sugar, the reserved 1/4 cup of cream of coconut, and the vanilla extract.
Whisk: Stir or whisk the ingredients together until the mixture is completely smooth and free of lumps.
Consistency Check: The glaze should be thick enough to coat the back of a spoon but thin enough to pour. If it's too thick, add a tiny splash of milk or pineapple juice; if too thin, add a tablespoon more of powdered sugar.
Glaze: Slowly pour the glaze over the top of the cooled Piña Colada Pound Cake, allowing it to naturally drip down the sides.
Serve: Let the glaze set for a few minutes before slicing. Enjoy!

Notes

Tammy’s Tips

Make sure your cake is completely cool before you pour the glaze on. If the cake is still warm, the glaze will thin out and run right off instead of creating those beautiful, thick white drips. For a "showstopper" look, sprinkle a little extra toasted coconut on top immediately after glazing!