Coconut-Kissed Velvet Pound Cake

Enjoy this delicious pound cake garnished with coconut - perfect for tropical dessert.

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Servings 12

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ingredients 6
Prep Time 15 min
Total Time 1 hr 35 min

Ingredients

1: (18.25-oz.) pkg. white cake mix with pudding

1: (14-oz.) can coconut milk (not cream of coconut)

1/4: cup butter, softened

3/4: teaspoon coconut extract

3: eggs

3/4: cup vanilla ready-to-spread frosting (from 16-oz. can)

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Directions

1 Heat oven to 325°F. Spray 12-cup Bundt® pan with nonstick cooking spray. In large bowl, combine cake mix, coconut milk, butter, 1/4 teaspoon of the coconut extract and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into sprayed pan.
2 Bake at 325°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto serving plate.
3 Place frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 10 to 20 seconds; stir until smooth and pourable. Stir in remaining 1/2 teaspoon coconut extract. Pour frosting over cake, allowing some to run down sides. If desired, garnish cake with toasted coconut.

EXPERT TIPS

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Expert Tips

Make this dreamy cake even more coconutty by sprinkling it with toasted coconut. Heat oven to 350°F. Spread coconut on cookie sheet and bake about 10 minutes or until crips and lightly browned, stirring occasionally.