Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows

“I made this up from a combination of recipes - I used what I had on hand and the cake came out wonderful. I use the Kitchen-aid.”
1hr 10mins
1 cake

Ingredients Nutrition


  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.

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