Coconut Pound Cake
Easy recipe
Servings: 8 servings
Ingredients
- 1 box Pillsbury Moist Supreme Classic Yellow Cake Mix
- 1 3.4 ounce box vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup evaporated milk
- 1/3 cup vegetable oil
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla flavoring
Cream Cheese Frosting
- 1/2 cup butter or margarine or 8 tablespoons or 1 stick softened
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 16 ounce box powdered sugar or about 3 1/2 cups
Instructions
- Combine dry cake mix, pudding, eggs, vanilla, milk and oil in a large mixing bowl. Beat at medium speed until well mixed. Fold in coconut. Pour into well sprayed bundt pan (could use 9 x 13 or round pans).
- Bake in preheated 350 degree oven 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes before removing to serving dish. Top with cream cheese frosting and toasted coconut.
Cream Cheese Frosting Instructions
- Beat together butter and cheese with mixer. Add vanilla extract and powdered sugar and continue mixing until frosting is smooth and of spreading consistency.
Notes
You could use store bought frosting and do the top or you can frost the whole cake with the recipe below. I had some leftover frosting from a previous cake which is why I only frosted the top.