lemon and coconut bundt cake
lemon and coconut bundt cake

 Ingredients:

  • 3 eggs;
  • 1 pkg (2 layer size) lemon cake mix;
  • 1 cup sour cream;
  • 1/3 cup vegetable oil;
  • 1-1/2 cups flaked coconut;
  • 3/4 cup sour cream;
  • 1/2 cup sugar;
  • 1-1/2 cups Cool Whip whipped topping

 Method: Preheat oven at 350°, spray bundt pan with cooking spray; set aside. Beat eggs, cake mix, sour cream and oil in large bowl with electric mixer on medium speed 2 min. Pour into prepared pan. Bake until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool completely. Mix coconut, sour cream and sugar in large bowl until well blended. Gently stir in whipped topping. Spread over cake. Store in refrigerator.

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