– 1 box yellow cake mix – listed below – 1 cup (121g) cake flour or all-purpose flour – 1 cup (200g) sugar – ½ teaspoon (2g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – 2 Tablespoons (28g) Canola Oil – 1 cup (242g) water – 3 whole eggs – 2 teaspoons (8g) vanilla extract – 1 cup (3g) coconut – ½ cup (85g) chopped pecans – 1 stick, (113g) unsalted butter, slightly softened – 1 (8oz) Package Cream Cheese – 1 teaspoon (4 g) vanilla extract – ¼ teaspoon salt (1g) – 3 to 3 ½ cups (345g to 373g) powdered sugar
Prepare a 10 or 12 cup Bundt Cake Pan by greasing and flouring it. Preheat oven to 325 degrees.Add cake mix, flour, sugar, salt, and baking powder to your mixer. Blend for 30 seconds with whisk.Add sour cream, water, eggs, oil, and vanilla.
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Mix on low for 30 seconds. Increase speed to medium and mix 2 minutes. Stop after 1 minute to scrape bowl sides and bottom, then beat for 2 minutes.
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Mix in coconut and nuts and pour into bundt pan. Bake at 325 for 1 hour.Check doneness using a toothpick or long skewer. Finish the cake when the toothpick comes out clean or with a few crumbs.
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Turn out the cake after 10 minutes of cooling in the pan.The recipe yields 6 ½ cups batter. Our bundt pan was 10 cups. A 12 cup bundt pan will bake faster, so check at 40 minutes.
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Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add cold cream cheese chunks to butter and mix at low to medium speed until combined.
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Cream cheese may need to be softened more using a hand mixer.Add vanilla. Beat in powdered sugar slowly until mixed. Stop the powdered sugar cloud by covering the bowl with a towel.
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Increase speed and beat till fluffy. Do not overbeat or it may soften. If it gets too mushy, chill briefly to firm it.
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Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.
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