Tuesday, April 10, 2012

Peach Bundt cake with Lemon coconut filling

I made the super delicious bundt cake for Easter this year. I was a huge hit. I had to make a bundt cake since I had just bought a new bundt pan! Duh! I read a recipe in one of my cakemix doctor books awhile back and decided to make a few tweeks...and this is what I came up with.  It really tastes of Spring.  I personally don't think it even needs the glaze.  





Peachy Bundt Cake with Lemon Coconut filling

Cake:
1 pkg yellow cake mix (NOT pudding in the mix)
1 cup peach nectar
4 tbl melted butter
1 tsp vanilla extract
3 eggs

Filling:
2 tbl fresh squeezed lemon juice
1tbl lemon zest
6 oz cream cheese room temp
1/2 cup sugar
2/3 cup sweetened flaked coconut

preheat oven to 350.  Grease and flour your bundt pan.
make filling:  beat cream cheese, sugar, lemon zest and juice very well. add coconut beat again...set aside.
make cake:  beat together cake mix, nectar, butter, vanilla, eggs.  scrape sides well and beat 2 min.  pour batter into  pan and smooth.  Carefully spoon filling onto batter..be careful not to let it touch the sides. (it will sink as the cake rises around it)
bake in center rack for 50+ minutes.  (until cake springs back when you touch it.) let cool for about 5 min. run a knife around edges shake pan turn out onto a rack to cool.

Optional glaze:
stir peach nectar and confectioners sugar together to preferred thickness. drizzle over cooled cake.


See! The filling is nicely on the inside!



Soooooooo this is what happens when you have a bundt cake failure....let it cool too long in the pan I think so it got stuck - big time...complete disaster.   Tasty disaster but a disaster non the less.



1 comment:

  1. My days of eating this kind of stuff is over, but I sure like to read the recipes and look at the photos!

    ReplyDelete

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