Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows

READY IN: 1hr 10mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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