COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS

Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows image

Provided by petlover

Categories Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

2 cups white sugar
1 cup Crisco
5 large eggs
2 cups cake flour
1 teaspoon coconut extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sour cream
1 cup sweetened flaked coconut
3/4 cup water
2 1/3 cups powdered sugar
1 1/2 teaspoons coconut extract
3/4 cup flaked coconut
3/4 cup mini marshmallows

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.