This cake is hands down the best I’ve ever made. It is moist and light with wonderful coconut undertones. I will absolutely be making it again
For the cake:
3 sticks of butter (softened)
2 & 3/4 c of granulated sugar
6 large eggs
2 tsp vanilla extract
1 sm box of instant coconut cream pudding mix
3 c of all purpose flour
1/4 tsp of salt
1 c of heavy cream
3/4 c of shredded coconut
For the icing:
1 c of confectioners sugar
1 tsp vanilla extract
5-6 tbsp of heavy cream (maybe more for thinning)
You will want to toast about a 1/4 cup of coconut for the garnish
Spray a 10 inch bundt pan with nonstick spray and set aside. Preheat oven to 325 degrees.
Cream together butter and granulated sugar until well blended. Add eggs one at a time mixing well. Add in vanilla extract and coconut pudding mix and continue to blend. Add the heavy cream, the flour and the salt. You will want ti add the flour a little at a time, mixing well as you go. Stir in coconut by hand. Pour batter into cake pan and slam your pan down on the counter a few times to even out the mix.
Bake for 120 minutes to 130 minutes.
Cool cake competely and flip onto a plate.
Whisk together the heavy cream, confectioners sugar and vanilla adding a little heavy cream til you get a drizzle consistently. Drizzle on top of the cake and top it off with toasted coconut.