1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut
Melted chocolate for drizzle. optional
- Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
- Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
- Store cake in a sealed container. Makes about 14 slices.
* I thought that this was good. If you really love coconut this is the cake for you. I thought that it had a little to much coconut taste so if I was to make it again I would either only use 1/2 coconut flakes or just leave them out all together. But it was a really moist cake and lasted for a few days still tasting fresh. I give it a 4
Main Game Bukan Hanya Sekedar Hobi Saja – Perubahan di dalam industri olahraga untuk jaman yang sekarang tidak selalu dikendalikan oleh cabang cabang https://tabloidgame.web.id olahraga konservatif seperti sepakbola, badminton, atau cabang olahraga lain yang hampir semua tuntut kemahiran fisik.
ReplyDelete