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coconut cream bundt cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL
yield 14 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For coconut cream bundt cake

  • 1 box
    vanilla cake mix (15.25 oz.)
  • 1 box
    instant coconut pudding (3.4 ounce)
  • 1 c
    sour cream
  • 4
    eggs
  • 2 tsp
    coconut extract
  • 1/2 c
    canola oil
  • 1 c
    unsweetened coconut milk
  • 1 1/2 c
    shredded coconut + extra for garnish
  • 1/2 c
    dark chocolate chips
  • 1/4 c
    white chocolate chips
  • 1 1/2 tsp
    shortening
  • cool whip (optional)
  • egg shaped candies for garnish (optional)

How To Make coconut cream bundt cake

  • 1
    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.
  • 2
    Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
  • 3
    Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 1 minute. Stir until melted and creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. Let set. Cut cake into wedges. Serve with Cool Whip, extra coconut, and egg candies if desired. Store cake in a sealed container. Makes about 14 slices.
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