Tuesday, July 12, 2011

Coconut Bundt Cake

This is a recipe that I picked up in Atlanta when we were there several years ago. I made it yesterday for Clinton's birthday and everyone enjoyed it, including Clinton. He generally isn't very fond of cakes but liked this one. The grandsons that are here enjoyed more than one piece. It is easy and good.

1 yellow cake mix (without pudding)
2 boxes instant coconut pudding (I didn't have coconut pudding so used vanilla and some coconut flavoring)
4 eggs
1 C sour cream
1/2 C salad oil
1/2 C milk
1 tsp coconut flavoring (optional)

3/4 tsp cinnamon
3/4 C chopped pecans
1/2 C brown sugar

Blend all the cake ingredients and beat on high for 2 minutes. Combine the topping in a separate bowl. Grease and flour (I sprayed mine) a bundt pan. Pour in half the batter and sprinkle with half the topping mixture. Repeat the layers. Swirl a knife through the batter. Bake at 350 degrees for 60 minutes. Can sprinkle with powdered sugar when it is cool if you desire.

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