Jewish Pound Cake

Makes 12 to 16 servings
Preparation time: 15 minutes
Baking time: 47 to 53 minutes
Assembly time: 2 minutes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3/4 cup sugar
1/2 cup vegetable oil
4 large eggs
1 tablespoon unsweetened cocoa
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup sweetened flaked coconut
1 cup finely chopped pecans
Topping
1 tablespoon confectioners' sugar
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray (or brush with shortening), then dust with flour. Shake out the excess flour, and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, sugar, oil, eggs, cocoa, cinnamon, vanilla, and coconut in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more. The batter should be thick and well combined. Add the nuts and blend on low for 20 seconds. Pour the batter into the prepared pan, and place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 47 to 53 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a small rack to cool 30 minutes.
4. To garnish, if desired, dust the confectioners' sugar on top of the cake. Slice and serve