COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS

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Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows image

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

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.

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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