like having a sous chef prepare the main ingredients for your use. I consider them the devil's playthings. Okay, maybe that's a little dramatic but let's face it, I'm a baking ingredient snob. And I'm definitely skeptical about cheap grocery store box cake mixes coming up to - haha - scratch.
Kahlua Cake is based on a mix and I like that well enough. I don't mind the texture of cakes baked from mixes; it's the taste that makes my picky taste buds shudder. But my theory is if you can add enough ingredients to mask the taste of the mix, you can come up with something decent that excuses dumping a box of Betty Crocker into a bowl. Ooh, see how that snobbery just rears its hoity-toity head?
Bru Crew Life. I was heartened by the fact that you add sour cream (richness) and coconut milk (richness and flavor). The other ingredients make up a similar supporting cast as goes into the Kahlua Cake - pudding, eggs and oil - so that boded well. I did forego the coconut extract though in favor of vanilla. Much as I love coconut, I loathe coconut extract and its artificial flavor so I left it out since I never buy it and didn't have it on hand. The original recipe also called for glazing the cake with melted dark and white chocolates but I decided to amp up the coconut and instead went with a vanilla glaze topped with toasted coconut.
Nothing Bundt Cakes like we had planned. Which means this garnered their highest praise of "it's not too sweet".
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
2 teaspoons coconut extract (I used vanilla extract)
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut + extra for garnish (toast the garnish)
1 cup powdered sugar
enough milk for the desired consistency
- 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.
- 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.
- Whisk powdered sugar and milk until smooth. Add milk a teaspoon at a time until desired consistency is reached. Pour over cooled cake and sprinkle with toasted coconut before glaze sets.