Coconut Cake 2

One 3.5-ounce package coconut Instant pudding
1 box yellow cake mix
4 eggs, beaten
1 cup sour cream
1/2 cup milk
1/2 cup oil
1 teaspoon butter flavoring
Nut Mixture:
1 teaspoon cinnamon
1 cup pecans, finely ground
1/3 cup sugar

Preheat oven to 350F. Combine cake and pudding mixes. Add eggs, sour cream, milk, oil and butter flavoring. Beat 4 minutes at medium speed. Pour half of batter in prepared bundt pan. Combine nut mixture ingredient. Sprinkle half of nut mixture over batter. Add remaining batter and nut mixture. Swirl with knife. Bake for 50 minutes or until done. Remove from pan when cooled. Sift confectioners sugar onto top of cake. Serve cool.

Serves about 16.

Return To:

Cajun Country -- New Iberia, Louisiana