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Coconut Pound Cake
Makes 12 to 16 servings
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Ingredients
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1
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package DUNCAN HINES® Moist Deluxe® French Vanilla Cake Mix
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1
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package (4-serving size) coconut cream-flavor instant pudding and pie filling mix
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4
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eggs
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1
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cup water
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1/3
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cup vegetable oil
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1
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cup flaked coconut
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1
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cup confectioners' sugar
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2
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tablespoons milk
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Additional coconut for garnish (optional)
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1. Preheat oven to 350°F. Grease and flour 10-inch bundt pan.
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2. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in 1 cup coconut. Pour into prepared pan. Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Mix sugar and milk in small bowl until smooth. Drizzle over cake. Sprinkle with additional coconut, if desired.
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Tip
Garnish the top of the cake with toasted coconut. To toast coconut, spread on baking sheet and bake at 350°F for 3 minutes. Stir and bake 1 to 2 minutes longer or until light golden brown.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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To see more great recipes in related categories, click the links below
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Duncan Hines® | Cakes |
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Click here for printable version