Instructions

For the Mini Bundt Cakes:

1. Preheat oven to 350 degrees.
2. Spray a mini bundt baking pan (with six wells) with non stick cooking spray and set aside.
3. Combine cake mix, pudding mix, water, eggs, and oil.
4. Cream together until well combined.
5. Stir the coconut and nuts.
6. Pour HALF the batter into prepared baking pan wells.
7. Bake 18 minutes or when a toothpick is inserted it comes out clean.
8. Cool in tin for 5 minutes, take cakes out of the pan and cool completely on a wire rack. Fill mini pan with remaining batter and bake as instructed above for the first batch of cakes.

For the Cream Cheese Frosting:

1. Cream together the butter and cream cheese.
2. Slowly add the confectioner's sugar.
3. Add the milk and vanilla.
4. Beat until creamy.
5. Spread frosting on cooled cakes.
6. Liberally pat on the coconut.

For a Wreath Cake:

1. All ingredients are the same as the Mini Coconut Pecan Bundt Cakes. Add the batter to a greased and floured 10-inch tube pan. Bake @ 325 degrees for 1 hour. Cool in pan 15 minutes and remove from pan to cool completely on a wire rack. The frosting recipe is also the same-spread over tube cake, sprinkle with coconut. Decorate like a wreath.