Coconut-Carrot Bundt Cake

Prep Time: 20 min
Total Time: 2 hours 15 min
Makes: 16 servings

1 cup flaked coconut
1 box Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature.