I made this Coconut Bundt Cake with Roasted Pecan Glaze this week for my family. It’s a little different take on my standard cake recipe, but my family loved the way it turned out. I simply changed up the flavor of the cake mix and pudding to the coconut varieties I found at the grocery. I had some coconut flakes on hand, so I threw them in, too.
I love a dump and mix cake, and this one fits the bill perfectly. You simply mix all the ingredients together and mix with a hand or stand mixer.
Pour into a bundt pan that’s been sprayed with baking spray. If you can find a model who has a loose tooth that sticks out like Nanny McPhee and who wears Christmas pajamas in October, it will make your cake taste better.
Bake it for an hour on 300 degrees. Allow to cool before glazing.
While the cake is cooling, you have time to prepare the glaze. I found the roasted pecan syrup for the glaze at Aldi, but you can use whatever you can find at your local grocery. Mix together a cup of powdered sugar, the syrup, and enough milk to get it to a pourable consistency.
When the cake is cooled, invert it onto a cake plate. Drizzle the glaze over the top.
The texture of this cake is a little crumbly if cut before it’s completely cooled. If you wait, it will slice much more cleanly.
- 1 Coconut Cake Mix
- 1 box Coconut Cream Pudding
- 1 cup vegetable oil
- 1/2 cup water
- 1 cup coconut flakes
- 4 eggs
- 8 oz sour cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons roasted pecan syrup (I got mine at Aldi)
- 1 teaspoon milk
- Preheat oven to 300 degrees. Spray bundt pan with baking spray. Mix together all ingredients except powdered sugar, syrup and milk until well blended. Pour into bundt pan. Bake for one hour. Allow cake to cool for about 15 minutes. To make glaze, mix together powdered sugar, roasted pecan syrup, and milk. Drizzle over cake.