Prep time: 20 mins | Bake time: 45 mins | Servings: 12
Ingredients
For the Cake
1 box (15.25 oz) white cake mix
1/2 cup butter, melted
1/2 cup buttermilk or whole milk
3 large eggs
1/2 cup sour cream or plain Greek yogurt
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans or almonds
For the Glaze & Topping
4 oz cream cheese, softened
2 tbsp butter, softened
1 1/2 cups powdered sugar
2–3 tbsp milk or heavy cream
1/2 tsp vanilla extract
1/2 cup toasted chopped mixed nuts (pecans, almonds, and pine nuts)
Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt or tube pan.
2. Make Cake Batter: In a large bowl, beat the white cake mix, melted butter, buttermilk, eggs, sour cream, vanilla extract, and almond extract on medium speed for 2 minutes until smooth.
3. Fold In Mix-ins: Gently fold in the shredded coconut and chopped nuts until combined.
4. Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 40–45 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
5. Whisk Glaze: Beat the cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Whisk until silky and pourable (add extra milk 1 teaspoon at a time if needed).
6. Glaze & Decorate: Drizzle glaze over the cooled cake, allowing it to drip down the sides. Top generously with toasted chopped nuts before serving.
Comment “Recipe” below if you love foolproof, bakery-style cakes! 🍰✨