1 1/2 cup salted butter softened
2 3/4 cup granulated sugar
6 large eggs
2 tsp pure vanilla or 1 tsp vanilla and 2 tsp coconut extract
1 3.4 oz box coconut cream instant pudding mix
3 cup all purpose flour plus 1/4 tsp salt
1 cup heavy cream
1 cup sweetened flaked coconut
For the vanilla cream glaze:
1 cup powdered sugar
4-5 Tbsp heavy cream [plus add'l as needed]
1 tsp pure vanilla
1/2 cup toasted coconut
Preheat the oven to 325°F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.
Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.
Stir in 1 cup of flaked coconut by hand.
Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.
Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.
To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.
Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.
Store leftovers chilled.
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