Coconut Nutella Bundt Cake

Preheat oven to 350°F. Generously butter a 12-cup Bundt pan; dust pan with flour. Or douse it in non-stick spray with flour, like Pam.

Stir 3 cups of cake flour and salt in a medium bowl to blend. Set aside.

Beat butter in a large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then add both extracts.

Beat in the flour mixture in 4 additions alternately with 1 cup milk in 3 additions. Fold in the 2 cups flaked coconut.

Transfer batter to the prepared pan. In heaping tablespoons, drop 3/4 cup of the Nutella onto the top of the batter. Using a long knife swirl the batter and the Nutella to marble it. Smooth the top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Check the cake about 30 minutes in to see if the top is browning. If so, cover with tin foil. When it’s done, cool cake in the pan for 5 minutes. Turn cake out onto rack; cool completely.

Heat up the remaining 3/4 cup Nutella in the microwave to loosen it. Spread over the cool cake. Dust with powdered sugar.

* Original recipe called for coconut milk, feel free to give it a try. Don’t use light coconut milk though!