Chocolate Coconut Bundt Cake

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.

Category: Desserts

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

1 package chocolate cake mix regular size

1 package instant chocolate pudding mix 3.9 ounces

4 eggs

3/4 cup vegetable oil

3/4 cup water

1 teaspoon vanilla extract

FILLING:

2 cups flaked coconut

1/3 cup sweetened condensed milk

1/4 teaspoon almond extract

16 oz chocolate frosting


Directions

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.

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