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.
[yumprint-recipe id=’6′]If you like this recipe, you might also enjoy our Meatball Hoagies or our Oreo Delight. All of our recipes can be seen in our Recipe Index.
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