Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows

• 2 cups white sugar
• 1 cup Crisco
• 5 large eggs
• 2 cups cake flour
• 1 teaspoon coconut extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup sour cream
• 1 cup sweetened flaked coconut
• glaze
• 3/4 cup water
• 2 1/3 cups powdered sugar
• 1 1/2 teaspoons coconut extract
• 3/4 cup flaked coconut
• 3/4 cup mini marshmallows

1. Preheat oven to 350u0b0F.
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.

white sugar, crisco, eggs, cake flour, coconut, salt, baking powder, sour cream, coconut, glaze, water, powdered sugar, coconut, flaked coconut, mini marshmallows

Taken from www.food.com/recipe/coconut-sour-cream-bundt-cake-with-sugar-icing-and-marshmallows-345296 (may not work)