lemon bundt cake with coconut glaze

I'm telling you that this recipe will change your life. It is so incredibly easy - I mean, "dump in a bowl and stir" easy. I'll let you decide if that's a good thing or not. :) It's also great because it's really versatile. This recipe can be adapted to many different delicious variations. If you want chocolate (one of my favorites), use chocolate cake mix and chocolate pudding. If you want red velvet, use red velvet cake and chocolate pudding. If you want vanilla, use vanilla cake and vanilla pudding, etc. You can even add poppy seeds to this recipe and have a lemon poppy seed cake. The possibilities go on and on!

1 box French vanilla cake mix
1 small box instant lemon pudding
3/4 cup water
3/4 cup oil (next time I'm going to use melted coconut oil)
1/2 cup sugar
1 cup sour cream
4 eggs
Zest of 1 large lemon (or 2 small)
1 teaspoon vanilla extract

Mix all ingredients in a large bowl and pour into a greased bundt pan. Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 10 minutes. Run a knife around the edges and center of pan and invert onto a cake pan. Let cool completely before icing.

Coconut Glaze
1 teaspoon extra-virgin coconut oil
1 1/2 cups powdered sugar
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 teaspoons milk

Melt the coconut oil and add the rest of the ingredients. Mix until creamy and pour over cooled cake (I was impatient and poured mine over when it was still hot so it melted and soaked into the cake but it was still delicious).