Coconut Bundt Cake

It's been awfully cold and blustery here in the North. So when I needed to make a birthday cake recently, I wanted to evoke some sort of tropical paradise. If it's cold here, at least we can pretend to be warm by eating cake that's chock full of coconut!

This cake is so easy - and SO delicious. I got multiple requests for the recipe.

So whether you need to pretend you're in paradise, or not, get the ingredients to make this wonderful cake! I also think this would be wonderful at Easter, decorated with Easter candies in addition to the toasted coconut. Hmmm. I'm looking forward to Easter already!

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Coconut Bundt Cake

1 white cake mix
1 small box instant vanilla pudding,
4 eggs
1/2 cup sour cream
1/2 cup sugar
1/2 cup oil
3/4 cup water
1 tsp. coconut extract
1 cup sweetened flaked coconut

Frosting:
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla
1/2 cup toasted coconut

In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.Pour into a greased bundt pan and bake at 350 for 45 to 50 minutes.

Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.

For frosting, beat cream cheese until smooth. Add powdered sugar and vanilla. If necessary, add milk, a teaspoon at a time, to achieve the desired consistency. Alternatively, add powdered sugar if you need to. Spread the frosting over the top of the cake, then sprinkle with toasted coconut.

Serves 16.

Recipe Source: Adapted from Chef in Training