The coconut, pecans, and cream cheese frosting in this moist Italian Cream Bundt Cake give it a great taste! It starts with a cake mix? No one would guess that!
– 1 box yellow cake mix – 1 cup (121g) cake flour – 1 cup (200g) sugar – ½ teaspoon (2g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – 2 Tablespoons (28g) Canola Oil – 1 cup (242g) water – 3 whole egg – 2 teaspoons (8g) vanilla extract – 1 cup (3g) coconut – ½ cup (85g) chopped pecan – 1 stick, (113g) unsalted butter – 1 (8oz) Package Cream Cheese – 1 teaspoon (4 g) vanilla extract – ¼ teaspoon salt (1g) – 3 to 3 ½ cup
Ingredients
Begin by preheating the oven to 325 degrees. Grease and flour a Bundt cake pan that has a capacity of 10 or 12 cups.
Put the cake mix, flour, sugar, salt, and baking powder in the bowl of your stand mixer. Do a 30 second whisk to mix.Fill up the bowl with sour cream, water, eggs, oil, and vanilla extract.
Blend for 30 seconds with the mixer on low speed. Turn the speed up to medium and mix for two minutes. After one minute, stop beating and scrape the sides and bottom of the bowl. Then, start beating again for the second minute.
Blend in the coconut and nuts, then pour into the bundt pan that was already prepped. Bake for one hour at a temperature of 325 degrees.
Use a toothpick or a long skewer to determine whether the food is done. If a toothpick is inserted into the cake and it comes out clean or with only a few crumbs attached, the cake is ready to be served.
After allowing the cake to cool for ten minutes in the pan, it should be taken from the pan and allowed to cool completely.The recipe yields a total of 6 and a half cups of batter.
Our bundt pan was a 10 cup capacity. If you are using a bundt pan with a capacity of 12 cups, the baking time will be shorter; therefore, check it at 40 minutes with a close watch on it.
Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add cold cream cheese chunks to butter and mix at low to medium speed until combined.
Cream cheese may need to be softened more using a hand mixer. Add vanilla. Beat in powdered sugar slowly until mixed.
Stop the powdered sugar cloud by covering the bowl with a towel.Increase speed and beat till fluffy. Do not overbeat or it may soften.
If it gets too mushy, chill briefly to firm it.Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.
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