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Coconut-Kissed Velvet Pound Cake

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Coconut-Kissed Velvet Pound Cake
  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 12
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Enjoy this delicious pound cake garnished with coconut - perfect for tropical dessert.

Ingredients

1
(18.25-oz.) pkg. white cake mix with pudding
1
(14-oz.) can coconut milk (not cream of coconut)
1/4
cup butter, softened
3/4
teaspoon coconut extract
3
eggs
3/4
cup vanilla ready-to-spread frosting (from 16-oz. can)

Directions

  • 1 Heat oven to 325°F. Spray 12-cup Bundt® pan with nonstick cooking spray. In large bowl, combine cake mix, coconut milk, butter, 1/4 teaspoon of the coconut extract and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into sprayed pan.
  • 2 Bake at 325°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto serving plate.
  • 3 Place frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 10 to 20 seconds; stir until smooth and pourable. Stir in remaining 1/2 teaspoon coconut extract. Pour frosting over cake, allowing some to run down sides. If desired, garnish cake with toasted coconut.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
Tips  

Make this dreamy cake even more coconutty by sprinkling it with toasted coconut. Heat oven to 350°F. Spread coconut on cookie sheet and bake about 10 minutes or until crips and lightly browned, stirring occasionally.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
375
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
12g
60%
)
Cholesterol
65mg
22%
Sodium
350mg
15%
Total Carbohydrate
51g
17%
(
Dietary Fiber
1g
4%
,
Sugars
34g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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