My sweet daughter was baptized this past Saturday. She is such a light in our family. For the baptism refreshments, I wanted to make something white and pure just like her. I also wanted it to be a bit fancy, because this girl loves frills. I came up with this tasty little cake and had so many great reviews, I thought I’d better share it with you!

This would also be beautiful served at a bridal shower or on Easter.

You can find this recipe in our Best Ever Babysitter Cookbook on Amazon!!

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Coconut Cream Bundt Cake

Ingredients:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup milk

1/2 cup sour cream (I like Daisy)

1/2 cup Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

1/4 cup shredded coconut

butter for greasing pan

flour for dusting pan (a tablespoon or so)

1 cup shredded coconut (for top)

cream cheese frosting (recipe below)

Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra flour after shaking around, dump it out.

Mix together eggs, sour cream, yogurt, oil, milk, 1/4 cup coconut and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the white chocolate chips.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting.

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool. Then with a large plate underneath the rack (just under the cake), start spooning the frosting over the cake. The frosting may drip down onto the plate under the cake. Scrape the frosting off of the plate into the bowl it was in, replace the plate under the cooling rack, and pour the frosting over the cake again. Repeat until as much of the frosting as possible is on your cake. Then top with the cup of shredded coconut.