Happy Easter!! I’ve been waiting to share this cake for months now. People are either really excited that it’s a coconut bundt cake or they’re really disappointed (coconut is a hot button baking topic!). I hope you’re excited because it’s super moist (hello Eagle Brand Milk!), super light and just tastes like Spring in a cake.
1 box of white cake mix
2 small boxes of instant coconut pudding (substitute vanilla if you can’t find coconut)
1/2 cup of veggie oil
1 1/4 cups water
4 cups sweetened flaked coconut, divided
1 small can Eagle Brand Milk
1 can store bought Vanilla Frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in two cups coconut. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate. While cake is still warm, take a fork and poke holes all across the top. Pour about half the can of Eagle Brand Milk over the top of the cake (it will seep into the holes and make a great glaze for the top). Let the cake finish cooling.
To make the frosting, stir one can of vanilla frosting with 1 1/2 cups of coconut. Spread on cooled cake then garnish with remaining 1/2 cup of coconut.
Spring is here! Jesus lives! What a great day to celebrate!!