Coconut Bundt Cake from Chef in Training

Coconut Bundt Cake - made November 3, 2023 from Chef in Training

1 box white cake mix, dry, not prepared

1 3.4-ounce box instant vanilla pudding mix

4 eggs

1/2 cup sour cream

1/2 cup granulated sugar

3/4 cup oil

3/4 cup water

1 teaspoon coconut extract

1 cup sweetened coconut flakes

Cream Cheese frosting

12 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup toasted coconut

1. Preheat oven to 350 degrees F. Grease and flour a bundt pan; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, pudding mix, eggs, sour cream, sugar, oil, water and coconut extract; beat for 3 minutes. Stir in coconut.
3. Pour into prepared Bundt pan and smooth top. Bake for 45-50 minutes or until a toothpick inserted in the thickest part of the cake comes out with a few moist crumbs.
4. Cool for several minutes and loosen sides of pan with small spatula. Invert onto a serving plate and cool completely.
5. Make frosting: 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.

November 15 is National Bundt Day so this seems like a good day to share this recipe. This cake is supposed to have cream cheese frosting but I had run out of powdered sugar at the time I made it so I made do with a sprinkling of the remaining spoonful of powdered sugar that I had left.

Fortunately, this cake actually doesn't really need a frosting (says the non-frosting person). It was light and cakey with a good chewiness from the coconut. Since the base is a cake mix, it's super easy to make. Just throw all the ingredients into a mixing bowl, mix, pour into the Bundt pan and bake. Plus that it also came out of the pan easily and intact. It was delicious. I liked both the flavor and the texture. Definitely a keeper. So says the non-cake-mix baking snob. Happy National Bundt Day!