Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 cups 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
• 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

Recipe

• 1 preheat oven to 350°f.
• 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.