Holiday Cranberry Coconut Cake - cooking recipe

Ingredients

5 large eggs, lightly beaten
1 (18.25 oz.) yellow cake mix
1 (3.4 oz.) vanilla instant pudding
1/2 c. bourbon
2 c. fresh or frozen cranberries, thawed and chopped
1 c. chopped pecans
1 c. flaked coconut

Preparation

Combine first 6 ingredients in a large mixing bowl.
Beat at low speed until smooth, then at high speed for 3 minutes.
Fold in cranberries, pecans and coconut.
Pour mixture into a greased and floured Bundt pan.
Bake at 350\u00b0 for 55 minutes.
Check with wooden pick.
Place on wire rack for 10 minutes, then remove from pan and let cool completely on wire rack.
Sprinkle with powdered sugar.