Coconut Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 White cake mix

• Oils & Vinegars

  • 3/4 cup Oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1/2 cup Coconut, toasted
  • 1 tsp Coconut extract

• Dairy

  • 12 oz Cream cheese
  • 1/2 cup Sour cream

• Desserts

  • 1 small box Vanilla pudding, instant

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 white cake mix, dry not prepared
• 1 small box instant vanilla pudding, dry not prepared
• 4 eggs
• ½ cup sour cream
• ½ cup sugar
• ¾ cup oil
• ¾ cup water
• 1 teaspoon coconut extract
• 1 cup sweetened coconut
• 12 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ½ cup toasted coconut

Directions

• Preheat oven to 350 degrees F.
• Grease and flour a bundt pan and set aside.
• 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 bundt pan that has been greased and floured.
• Bake at 350 degrees F for 45 to 50 minutes.
• Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.
• Combine all ingredients in a mixing bowl and beat on high until smooth. Spoon frosting into a piping bag and pipe the frosting over the top.
• Sprinkle with toasted coconut.