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Prep 15min
Total1hr35min
Ingredients6
Servings12
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Ingredients
1
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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Steps
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.
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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.
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