1 pkg. Duncan Hines French vanilla cake mix
1 small coconut cream instant pudding mix, dry
1 c. coconut milk, shale well first
4 large eggs
1 c. water
1/3 c. oil
1 c. flaked coconut
1/2 c. creamy vanilla frosting
Preheat oven to 350 degrees. Spray a bundt or angel food cake pan. Combine cake mix, pudding mix, coconut milk, eggs, and oil in large bowl. Beat at medium speed for 2 minutes. Fold in coconut. Pour into pan. Bake 45-50 minutes. Cool in pan for 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave for 10 seconds. Stir until smooth and thin. Drizzle over cake. Sprinkle with additional coconut if desired.
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