Originally published as Coconut Chocolate Cake in Quick Cooking September/October 2003, p9
Renee Schwebach of Dumont, Minnesota tucks a coconut filling into this moist chocolate Bundt cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2011g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4389 | ||
Calories from Fat: 2282 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 253.6g | 338 % | |
Saturated Fat 76.8g | 384 % | |
Monounsaturated Fat 124.4g | ||
Polyunsanturated Fat 45.6g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 3170.9mg | 109 % | |
Potassium 3542.8mg | 93 % | |
Total Carbohydrate 518.7g | 153 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 493.2g | ||
Protein 41.3g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4389
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