Italian Cream Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, firmly packed light
  • 1 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1 cup Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese
  • 1 1/8 cup Milk

Found on bakeorbreak.com

Ingredients

• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 4 ounces cream cheese, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk

Directions

• To make the cake: Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10- or 12- cup Bundt pan. Spread the pecans and coconut in a single layer on the baking sheet. Bake 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Set aside to cool. Whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Reserve about 2 tablespoons each of the toasted pecans and coconut to use for garnish. Stir the remaining pecans and coconut into the cake batter. Transfer the batter to the prepared Bundt pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted in the center comes out clean. Cool the cake in the pan for 20 minutes. Then flip the cake onto a serving plate to cool completely. To make the glaze: Using an electric mixer on medium speed, beat the cream cheese, confectioners’ sugar, and vanilla until thoroughly combined and smooth. Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable. Pour the glaze over the cooled cake. Garnish with the reserved pecans and coconut.