Tropical Pound Cake

• crisco Solid Shorterning for Cake Pan
• flour or Powdered Sugar for Dusting Cake Pan
• 1 Duncan Hines Classic White Cake Mix
• 1/2 cup coconut Canned Creme of
• 1/2 cup vegetable oil canola, corn or sunflower
• 1/2 cup sugar
• 1 pineapple cream cheese spread Tub, 8 oz.
• 4 eggs plus 1 Egg Yolk
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract Pure
• 1 cup sugar Powered
• 2 tablespoons melted butter
• 1 teaspoon coconut extract Pure
• 2 tablespoons coconut Creme of, as needed for spreading consistency

1. Preheat oven to 350 Degrees. Grease bundt pan with solid shortening (cooking "spray" will bond with flour in cake and leave a greasy film on cake) and dust with flour.
2. Mix together Cream Cheese Spread and Eggs. Add remaining ingredients and mix on low speed for 1 minute; scrap down sides of bowl. Mix an additional 2 minutes on medium speed. Pour into sprayed and floured bundt cake pan. Bake 35 - 40 minutes until cake springs back when pressed with finger. Cool on rack 20 minutes. Run a long spreader knife around edge of cake pan; invert onto serving platter. Drizzle with icing.
3. Mix together all ingredients until of spreading consistency. Drizzle over warm cake.

pan, flour, hines classic white cake mix, coconut, vegetable oil, sugar, pineapple cream cheese, eggs, vanilla, coconut, sugar, butter, coconut, coconut creme

Taken from www.yummly.com/recipe/Tropical-Pound-Cake-1676143 (may not work)