toasted coconut bundt cake

ingredients

• 1 box white or yellow cake mix
• 1 3.4oz. box instant vanilla pudding
• 1/2 cup butter, melted
• 4 large eggs
• 3/4 cup full-fat coconut milk*
• from a can
• 1/4 cup heavy cream
• 2 tsp coconut extract
• 1 tsp vanilla extract
• 1/2 cup sour cream
• Optional mixins: 1 c. white chocolate chips, roughly chopped
• 1/2 cup sweetened shredded coconut
• Frosting:
• 8 oz cream cheese (softened)
• ½ cup salted butter (softened)
• 1 tsp vanilla
• 2-3 cups powdered sugar
• ½-1 c. sweetened shredded coconut for topping

directions

1. 1 Preheat oven to 350°F
2. 2 Mix all cake ingredients, except mixins on low 30 seconds, then medium 2 minutes, add optional mixins during the last 30 seconds.
3. 3 Pour into greased bundt pan and bake at 350°F for 40-50 min or until long wooden skewer comes out clean, you want the cake cooked all the way through.
4. 4 Cool 3-5 minutes in pan, then turn out on wire rack. Cool completely before frosting.
5. 5 Spread shredded coconut on parchment lined baking sheet and toast in 325°F oven until light brown for 5-10 min, stirring every 2-3 minutes.
6. 6 Mix frosting ingredients, beating for at least 3-5 minutes.
7. 7 Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off
8. 8 Sprinkle toasted coconut on top