Ingredients

The following ingredients have 14 Servings
  • 1 1/2 cup salted butter (softened)
  • 2 3/4 cup granulated sugar
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 1 3.4 oz box instant coconut cream pudding mix ((OR instant vanilla pudding mix plus 2 tsp coconut extract))
  • 3 cups all purpose flour (plus 1/4 tsp salt)
  • 1 cup heavy cream
  • 1 cup sweetened flaked coconut
  • Vanilla Cream Glaze:
  • 1 cup powdered sugar
  • 4-5 Tbsp heavy cream (plus additional as needed)
  • 1 tsp pure vanilla extract
  • 1/2 cup toasted coconut

Instruction

  • Preheat the oven to 325°F. Spray a standard 10-12 cup Bundt pan with baking spray or butter and flour. Set aside.
  • Using an electric mixer, cream together the butter and sugar for 3-4 minutes until fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding mix.
  • Lower the speed of the mixer, begin to add the flour and cream alternatively to the wet ingredients stopping to scrape the bowl as needed. Once combined, stir in 1 cup flaked coconut by hand.
  • Spread the batter evenly into the pan. Bounce on the counter to settle and remove any air bubbles.
  • Bake for 80-90 minutes or until a cake tester inserted into the center comes back clean. Cool in the pan for 20 minutes, then carefully invert onto a cooling rack to cool completely.
  • To make the Vanilla Cream Glaze: In a small bowl, whisk together the powdered sugar, and vanilla extract. Start with 4 tablespoons of heavy cream adding additional cream as needed until it reaches a drizzle consistency.
  • Place cake on platter or cake stand. Drizzle glaze over the top and down the sides of the cooled cake. Garnish with toasted coconut.
  • Store leftovers chilled in an airtight container for up to 1 week.
  • Toasted Coconut in the oven: Spread coconut in a single layer on a baking sheet. Toast at 350°F for 8-10 minutes, stirring occasionally until coconut is golden and caramelized.