• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows

  • 10servings
  • 70minutes
  • 717calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups white sugar

  2. 1 cup Crisco

  3. 5 large eggs

  4. 2 cups cake flour

  5. 1 teaspoon coconut extract

  6. 1 teaspoon salt

  7. 1 1/2 teaspoons baking powder

  8. 1 cup sour cream

  9. 1 cup sweetened flaked coconut

  10. 3/4 cup water

  11. 2 1/3 cups powdered sugar

  12. 1 1/2 teaspoons coconut extract

  13. 3/4 cup flaked coconut

  14. 3/4 cup mini marshmallows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Spray Bundt pan with non-stick baking spray.

  3. In a mixing bowl sift together: flour, baking powder and salt; set aside.

  4. Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.

  5. Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.

  6. Turn mixer to low and mix in coconut.

  7. Spoon into bundt pan.

  8. Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.

  9. Take bundt pan with cake out of oven and set aside for 10 minutes.

  10. Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.

  11. Poke holes in cake bottom and 1/3 of glaze into holes.

  12. Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.

  13. Let cool completely before cutting.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback