Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows

I made this up from a combination of recipes - I used what I had on hand and the cake came out wonderful. I use the Kitchen-aid.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 2  cups white sugar
• 1  cup  Crisco
• 5  large eggs
• 2  cups cake flour
• 1  teaspoon  coconut extract
• 1  teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1  cup sour cream
• 1  cup sweetened flaked coconut

• glaze

• 3⁄4 cup water
• 2 1⁄3 cups powdered sugar
• 1 1⁄2 teaspoons  coconut extract
• 3⁄4 cup flaked coconut
• 3⁄4 cup mini marshmallows

Directions

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.