COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS
I made this up from a combination of recipes - I used what I had on hand and the cake came out wonderful. I use the Kitchen-aid.
Provided by petlover
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray Bundt pan with non-stick baking spray.
- In a mixing bowl sift together: flour, baking powder and salt; set aside.
- Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
- Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
- Turn mixer to low and mix in coconut.
- Spoon into bundt pan.
- Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
- Take bundt pan with cake out of oven and set aside for 10 minutes.
- Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
- Poke holes in cake bottom and 1/3 of glaze into holes.
- Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
- Let cool completely before cutting.
Nutrition Facts : Calories 717.8, Fat 33.2, SaturatedFat 14.6, Cholesterol 115.9, Sodium 377, Carbohydrate 100.8, Fiber 1.1, Sugar 76.3, Protein 6.6
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