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.

If you like this recipe, we have many more in our cookbooks that you can order online.