Lemon Bundt Cake

1 package lemon cake mix
1 package lemon instant pudding
4 eggs
1/2 cup vegetable oil
1 cup water
1 1/3 cups powdered sugar
5 Tbsp. lemon juice
1/3 cup flaked coconut

Grease and flour bundt pan.   Place cake mix, pudding, eggs, oil, and water in mixer bowl. Beat at medium speed for 2 to 3 minutes, scraping bowl occasionally with rubber spatula.  Pour into prepared pan and bake 35 minutes at 350 degrees.  Cool on rack for about 5 minutes before removing from pan.  Blend together sugar and lemon juice; stir in coconut.  Spoon frosting over top and sides of warm cake. Serve with Honey Grape Topping.

 

Honey Grape Topping

1 cup sour cream

3 Tbsp. light brown sugar
3 Tbsp. honey
1 Tbsp. white rum (optional)
1/2 cup halved green seedless grapes
1/2 cup fresh blueberries (optional)

Fold sour cream, brown sugar, and honey together until thoroughly blended.  Stir in remaining ingredients. Serve over slices of Lemon Bundt Cake.

A good Southern cook would peel the grapes