Coconut Cream Cake
Tropical Bliss Coconut Cream Bundt Cake
Ingredients:
Cake:
1 Yellow cake mix
4 Eggs
1/2 cup vegetable or canola oil
3/4 cup sour cream
1 tsp coconut extract
1 box instant coconut cream pudding mix
2/3 cup water
Topping:
1 large container cool whip topping, thawed
1/2 package instant coconut cream pudding mix
3/4 cup sweetened shredded coconut
Instructions:
Oven Preparation: Begin by preheating your oven to 350°F (175°C), setting the stage for baking your cake.
Cake Batter: In a large mixing bowl, combine the cake mix, eggs, oil, sour cream, coconut extract, pudding mix, and water. Beat until you have a smooth batter.
Bake: Pour the batter into a greased bundt pan. Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool in the pan for 5 minutes before turning it out onto a cake plate.
Cool: Let the cake cool completely before adding the topping. This ensures the topping stays put and doesn’t melt into the cake.
Topping: While the cake cools, prepare the topping by beating the whipped topping and pudding mix together. Refrigerate for 10 minutes to set. Spread the mixture over the cooled cake, ensuring even coverage, and then sprinkle with shredded coconut.
Chill: For the best flavor, refrigerate the cake for a few hours before serving. This chilling time allows the flavors to meld and intensify, creating a truly delectable dessert.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes (plus chilling) | Kcal: Approx. 410 kcal per serving | Servings: 12 servings