Thursday, May 12, 2016

coconut cream bundt cake


1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut + extra for garnish
1/2 cup dark chocolate chips
1/4 cup white chocolate chips
1 1/2 teaspoons shortening
Cool Whip (optional)
egg shaped candies for garnish (optional)
Get Ingredients


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.
Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. 
Heat for 1 minute. Stir until melted and creamy. 
Spoon into a plastic baggie and cut one tip off. 
Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. 
Let set. Cut cake into wedges. Serve with Cool Whip, extra coconut, and egg candies if desired. 
Store cake in a sealed container. Makes about 14 slices.


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