This Coconut Cream Bundt Cake is easy to make and enjoy. Three times the coconut in it makes the flavor shine through.
There are days I stare into my closet and dresser drawers and think that I have absolutely nothing to wear. Never mind the fact that the closet is exploding with clothes and the drawers are stuffed to the max. I still have “nothing” to wear.
After a long time of fussing and fuming at the clothes, I can usually put together an outfit that is “new” and totally different. So much for having nothing to wear. It is all about perspective and seeing something that is right in front of you. Sometimes my baking is like this.
Some days I stare into my refrigerator and my cupboards and think there is nothing to eat or bake. Again, both of those have plenty of food items staring right back at me. The cupboards are packed with all sorts of fun baking things I have picked up here and there.
It takes a few minutes, but sure enough I can usually put something together using the ingredients we have.
This fun coconut cake started with a bag of shredded coconut and a vanilla cake mix. A little digging in the cupboard and refrigerator and some coconut milk, coconut extract, and chocolate chips all decided to join in on the cake fun. And I thought there was nothing to make!!! I wish picking out clothes from the closet was that easy!
Three times the coconut makes this a coconut cake to love. The topping of coconut and Robin Eggs was a last minute decision while doing pictures. It totally took the cake from being having nothing to wear to having a cute little Easter hat.
Maybe it is time to organize the closets and cupboards. If I knew what outfits and supplies I had on hand right away, it would make getting dressed and baking a little easier and faster. Or I could go shopping. Of course that doesn’t help with the organization I need, but it sure would be more fun.
Stay up to date on all the BruCrew baking here:
A few more of my favorite coconut desserts: