Coconut Bundt Cake with Coconut Cream Cheese Frosting
Serves 1225 mins prep50 mins cook
This Coconut Bundt Cake is a must-try, featuring a moist coconut cake base made with a cake mix and instant pudding, topped with a rich coconut cream cheese frosting and decorated with toasted coconut and Cadbury mini eggs.
0 servings
What you need
Instructions
Preheat oven to 350 degrees F. Cake: combine cake mix, instant pudding, sour cream, eggs, coconut extract, vegetable oil and coconut milk. Stir till combine. Pour in shredded coconut and mix till combine. Spray and flour Bundt pan and pour in cake mixture and bake for 45 minutes till golden brown. Cool for 20 minutes and remove cake from Bundt pan and then let it cool for another 30 minutes. Frosting: beat butter and cream cheese till smooth. Add coconut cream and coconut extract. Then slowly add powder sugar till smooth. Prior to frosting cake, place shredded coconut on a sheet pan and toast for 5-10 minutes. You can do this in the oven. We did it in the toaster oven. Frost Bundt cake and sprinkle toasted coconut around top and sides of cake. Pour mini eggs directly in middle of Bundt cake, slice and enjoy.View original recipe