Toasted Coconut Tea Cakes

Cake:

  • 2 boxes yellow golden cake mix
  • 2 lg. boxes “toasted coconut” instant pudding or “coconut cream” instant pudding
  • 8 eggs
  • 1 c. vegetable oil
  • 2½ c. water
  • 1½ t. coconut extract

Glaze:

  • 8 oz cream cheese softened
  • ½ c. canned coconut milk or whipping cream
  • 2 boxes powdered sugar
  • 1½ t. coconut extract

Mix cake mixes, pudding, oil, water and coconut extract together in a large mixing bowl. Gradually add eggs one at a time and mix 3 minutes on medium speed until well blended. Bake at 375° for 8-9 minutes in a mini bundt pan until golden brown. Cool.

Mix all glaze ingredients together. Dip cooled cakes into glaze and top with toasted coconut.

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