Coconut Sour Cream Bundt Cake With Sugar Icing And

Name: Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup Crisco; 5 large eggs; 2 cups cake flour; 1 teaspoon coconut extract; 1 teaspoon salt; 1 1/2 teaspoons baking powder; 1 cup sour cream; 1 cup sweetened flaked coconut; glaze; 3/4 cup water; 2 1/3 cups powdered sugar; 1 1/2 teaspoons coconut extract; 3/4 cup flaked coconut; 3/4 cup mini marshmallows

Servings: persons

2 cups white sugar
1 cup Crisco
5 large eggs
2 cups cake flour
1 teaspoon coconut extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sour cream
1 cup sweetened flaked coconut
glaze
3/4 cup water
2 1/3 cups powdered sugar
1 1/2 teaspoons coconut extract
3/4 cup flaked coconut
3/4 cup mini marshmallows

1
Preheat oven to 350u00b0F.
2
Spray Bundt pan with non-stick baking spray.
3
In a mixing bowl sift together: flour, baking powder and salt; set aside.
4
Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
5
Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
6
Turn mixer to low and mix in coconut.
7
Spoon into bundt pan.
8
Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
9
Take bundt pan with cake out of oven and set aside for 10 minutes.
10
Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
11
Poke holes in cake bottom and 1/3 of glaze into holes.
12
Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
13
Let cool completely before cutting.

1173

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups white sugar, 1 cup Crisco, 5 large eggs, 2 cups cake flour, and more.

Yes, Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions