Ingredients

Scale

For the Cake:

1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 teaspoon coconut extract

For the Glaze:

1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon coconut extract

Optional Topping:

Sweetened shredded coconut or toasted coconut flakes
Powdered sugar for dusting

Instructions

Preparation: Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly, making sure all crevices are covered to prevent sticking. You can also use baking spray with flour for convenience.

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, using an electric mixer on medium speed, cream together the butter, shortening, and sugar until light and fluffy—about 4 to 5 minutes. This step is crucial for achieving a moist, airy texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This helps to emulsify the batter and incorporate more air for a better rise.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Mix Wet Ingredients

In another small bowl, combine the milk and all five extracts: vanilla, almond, lemon, coconut.

Step 6: Assemble the Batter

Gradually add the dry ingredients to the creamed mixture, alternating with the milk and extract mixture, beginning and ending with the flour mixture. Mix just until incorporated—do not overmix.

Step 7: Bake

Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Prepare the Glaze

While the cake is baking, combine the glaze ingredients in a small saucepan over medium heat. Stir until the sugar has dissolved completely and the mixture is slightly thickened. Set aside to cool slightly.

Step 9: Glaze the Cake

Once the cake is done, remove from the oven and let it cool in the pan for 10–15 minutes. Then invert it onto a wire rack placed over a baking sheet. While the cake is still warm, slowly drizzle the glaze over it so it soaks in.

Step 10: Decorate

Once the cake has cooled, sprinkle with shredded coconut, toasted coconut flakes, or dust with powdered sugar, as desired.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Calories: 520
Sugar: 40g
Sodium: 190mg
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg