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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The icing recipe is listed also. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (3 1/2 ounce) package instant pistachio pudding mix |
4 eggs |
1/2 cup plain yogurt |
1/2 cup vegetable oil |
3/4 cup midori melon liqueur |
1/2 teaspoon coconut flavoring |
frosting |
2 cups powdered sugar |
1/4 cup midori melon liqueur |
1/4 cup cream cheese |
2 tablespoons butter |
1/2 teaspoon coconut flavoring |
Directions:
1. Preheat oven to 350 degrees F.
2. In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely before serving.
3. Frosting.
4. In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.
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