Directions:
- Cream butter, shortening, and sugar.
- Add eggs, one at a time. Beat well after each addition.
- Add flavorings and coconut milk.
- Add 1 cup of flour at a time.
- Stir in coconut.
- Pour into Bundt pan (well-greased and floured).
- Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
- Note : This makes a lot of batter, so be careful not to fill the pan to full.
- Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.62 Kcal (2494 kJ) | ||
| Calories from fat | 294.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.73g | 50% | |
|---|---|---|---|
| Cholesterol | 66.45mg | 22% | |
| Sodium | 764.9mg | 32% | |
| Potassium | 729.17mg | 16% | |
| Total Carbs | 70.62g | 24% | |
| Sugars | 38.2g | 153% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 92.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 424.15 Kcal (1776 kJ) | ||
| Calories from fat | 209.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.31g | 50% | |
|---|---|---|---|
| Cholesterol | 47.32mg | 22% | |
| Sodium | 544.7mg | 32% | |
| Potassium | 519.25mg | 16% | |
| Total Carbs | 50.29g | 24% | |
| Sugars | 27.2g | 153% | |
| Dietary Fiber | 1.96g | 11% | |
| Protein | 5.34g | 15% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 10% | |
| Calcium | 66mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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