By Carol Ramos, The Pastry Chef's Baking
Coconut cream Bundt cake
From Inside Bru Crew Life
1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract (I used vanilla extract)
1/2 cup canola oil
1 cup unsweetened coconut milk
1-1/2 cups shredded coconut + extra for garnish (toast the garnish)
Glaze
1 cup powdered sugar
Enough milk for the desired consistency
1. Preheat oven to 350 degrees F.
2. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
3. Spoon the batter into a greased 12-inch Bundt cake. Bake at 350 degrees F., for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
4. Whisk powdered sugar and milk until smooth. Add milk a teaspoon at a time until desired consistency is reached. Pour over cooled cake and sprinkle with toasted coconut before glaze sets.
See the full post on Stir It Up!
