Close
Ingredients
| granulated sugar: 2 cups |
| household shortening: 1 cup |
| eggs: 5 (large) |
| cake flour: 2 cups |
| coconut extract: 1 tsp |
| salt: 1 tsp |
| baking powder: 1 1/2 tsp |
| sour cream: 1 cup |
| sweetened flaked coconut meat: 1 cup |
| water: 3/4 cup |
| powdered sugar (unsifted): 2 1/3 cups |
| coconut extract: 1 1/2 tsp |
| flaked coconut meat: 3/4 cup |
| miniature marshmallows: 3/4 cup |
Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- Spray Bundt pan with non-stick baking spray.
- In a mixing bowl sift together: flour, baking powder and salt; set aside.
- Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
- Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
- Turn mixer to low and mix in coconut.
- Spoon into bundt pan.
- Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
- Take bundt pan with cake out of oven and set aside for 10 minutes.
- Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
- Poke holes in cake bottom and 1/3 of glaze into holes.
- Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
- Let cool completely before cutting.