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Ingredients
- For the cake you'll need:
- 3 sticks softened butter
- 2 3/4 cups granulated sugar
- 6 large eggs
- 2 tsp pure vanilla or 1 tsp. each vanilla and coconut extract
- 1 3.4 oz. box coconut cream instant pudding mix
- 3 cups all purpose flour sifted with 1/4 tsp salt
- 1 cup heavy cream
- 1 cup flaked coconut
- For the vanilla cream glaze:
- 1 cup powdered sugar
- 4-5 Tbsp heavy cream [plus add'l as needed]
- 1 tsp pure vanilla
- Garnish:
- 1/2 cup toasted coconut
Preparation
Step 1
Preheat the oven to 325 degrees. Spray a standard 10 inch bundt pan with baking spray or grease and flour. Set aside. Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix. [over mixing causes the gluten to react in the flour and will make the cake dry. Stir in 1 cup of flaked coconut by hand.
To make the vanilla cream glaze:
After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream, adding additional cream until it reaches a "drizzle" consistency. Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.