Coconut in the Duncan Hines French Vanilla Cake mix and coconut on top! This Coconut Pound Cake is a tropical dream come true.
- 1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
- 1 (3.4 oz) pkg coconut cream instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup flaked coconut
- 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- additional coconut
- Preheat oven to 350ºF. Grease and flour a 10-inch Bundt®® pan.
- Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in coconut. Pour into prepared pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 25 minutes. Invert onto serving plate.
- Place frosting in microwave-safe bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over cake. Sprinkle with additional coconut, if desired.
