Coconut Pecan Bundt Cake

Coconut Pecan Bundt Cake

Ingredients:

1 box of yellow cake mix

1 can of coconut pecan icing

1/2 cup oil

1/4 cup Greek yogurt

1 cup water

2 eggs plus 2 egg whites

Directions:

Preheat oven to 350 degrees.  Generously spray the inside of your bundt pan with nonstick spray and coat with a layer of powdered sugar.

In a medium bowl, blend all ingredients with a mixer.  When combined, pour into bundt pan and spread evenly.

Bake for 60 minutes. When done, remove from oven and allow to cool upside down on preferred server or cake stand.

When cooled, gently remove bundt pan ( using a knife to loosen sides if necessary).

For garnish I chose to drizzle cream cheese icing, pecans and toasted coconut over the cake but for aesthetic purposes only...... This cake is SO MOIST it needs no icing at all!