-The key to getting a bundt cake to come out of the pan in one piece is not flour, but lots of oil coating the pan. I use cooking spray. Just a basic PAM spray. Spray on more than you think you need. Two coats. don't forget the middle of the pan.
-You may use any brand of cake mix, I usually prefer Duncan Hines, or in this cake Betty Crocker. -Do not mix the pudding with milk before adding to the cake.
-Start in the middle and work your way outward when piping on the frosting.
-Because the frosting is made with cream cheese, store in fridge if there are any leftovers.
-This cake may also be made as a sheet pan cake! Simply follow directions and bake in a standard sheet pan for about 20-25 minutes or until top is set and springs back lightly when touched. I advise making 1 1/2 of the pecan and coconut filling. The standard amount in the recipe for the bundt pan works, but needs to be carefully spooned on to make sure there is enough filling to cover the surface of the sheet pan cake. For frosting, you may spread on the frosting on top of the pecan coconut layer, or thin the frosting a bit with a few tablespoons of milk. After thinning out frosting, spoon into a pastry bag or a Gallon Ziplock bag with the corner cut off. Drizzle on top of cake using a back and forth motion from one end of the cake to another. Refrigerate cake until ready to serve.