Coconut Pecan Pound Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/4 cups sugar
4 eggs, beaten
8 ounces sour cream
2/3 cup orange juice
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1 cup chopped pecans
1/2 cup grated coconut, lightly toasted
Glaze
1 cup powdered sugar
1 tablespoon butter (melted)
1/2 teaspoon vanilla extract
2 tablespoons milk

Preparation

Combine dry ingredients.
Add liquid ingredients.
Beat to blend well.
Fold in pecans and coconut.
Pour batter into greased and floured bundt pan.
Bake at 325\u00b0 for 1 hour and 30 minutes or until tests done.
Let cake cool 10 minutes before removing from pan.
Pour glaze over warm cake.