– 3 sticks unsalted butter, softened (339g) – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (342 g) cake flour – ½ teaspoon (2)g baking powder – ½ teaspoon (3g) salt – 1 cup (235 g) buttermilk – 1 teaspoon (4g) vanilla extract – 1 teaspoon (4g) rum extract – 1 teaspoon (4g) coconut extract – 1 teaspoon (4g) butter extract – 1 teaspoon (4g) lemon extract – 2 cups confectioners sugar – 3 tablespoons milk – pinch of salt – ½ teaspoon vanilla extract – ½ teaspoon coconut extract
Grease and flour a bundt or tube pan. Refer to notes.Pre-heat the oven to 325℉.Mix the cake flour, baking powder, and salt in a separate dish and put aside.
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Cream butter on medium speed with an electric mixer (paddle attachment if using a stand mixer). Add sugar gradually and beat for 3–5 minutes until light and fluffy.
2
After adding each egg, blend until the yolk is absorbed.Add extracts to 1 cup buttermilk.Alternate adding flour and buttermilk to the butter/sugar/egg mixture in the mixing bowl on low speed.
3
Put the dry ingredients in first and end with them. I add three dry ingredients and then two wet ingredients one after the other.
4
Fill the bundt pan with batter.Put it in the oven at 325 degrees for an hour and five to ten minutes, or until a toothpick comes out clean.Baking times can be different.
5
With regard to 8 cups of batter are made this way.Wait 10 minutes in the pan to cool down before taking it out.
6
Stir ingredients until smooth. If too thick, add more. Small amounts of milk. If too thin, add confectioners' sugar. Wrap the bowl in plastic until use.
7
After the cake cools, spoon the glaze over it or into a disposable piping bag with the tip cut off for extra control.
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