Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I made this up from a combination of recipes - I used what I had on hand and the cake came out wonderful. I use the Kitchen-aid. Ingredients:
2 cups white sugar |
1 cup crisco |
5 large eggs |
2 cups cake flour |
1 teaspoon coconut extract |
1 teaspoon salt |
1 1/2 teaspoons baking powder |
1 cup sour cream |
1 cup sweetened flaked coconut |
3/4 cup water |
2 1/3 cups powdered sugar |
1 1/2 teaspoons coconut extract |
3/4 cup flaked coconut |
3/4 cup mini marshmallows |
Directions:
1. Preheat oven to 350°F.
2. Spray Bundt pan with non-stick baking spray.
3. In a mixing bowl sift together: flour, baking powder and salt; set aside.
4. Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
5. Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
6. Turn mixer to low and mix in coconut.
7. Spoon into bundt pan.
8. Bake for 40 minutes or until toothpick comes out clean/top is brown-don't overbake.
9. Take bundt pan with cake out of oven and set aside for 10 minutes.
10. Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
11. Poke holes in cake bottom and 1/3 of glaze into holes.
12. Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
13. Let cool completely before cutting.
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