Chocolate Coconut Bundt Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Serves: 10-12,Yield: 1.0bundt cake

    • About This Recipe

    “I found this recipe about 25 years ago in a magazine. I realize it isn’t a “from scratch” recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ’s, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)”

    Ingredients

    Filling

  • 2egg whites
  • 1/3 cupsugar
  • 2tablespoonsflour
  • 1 3/4 cupsflaked coconut( approx.)

    • Cake Batter

  • 1packagechocolate cake mix( 2 layer size)
  • 1packageinstant chocolate pudding mix( 4 serving size)
  • 2eggs
  • 2egg yolks
  • 1 1/4 cupswater
  • 1/3 cupoil

    • Glaze

  • 1cupsifted confectioners’ sugar
  • 1tablespoon milk or 1tablespoonlight cream

    • Directions

  • Can use a chocolate glaze if you prefer.
  • Preheat oven to 350° degrees.
  • Grease and flour a 10″ bundt pan.
  • Filling: In a small bowl, beat egg whites till foamy.
  • Slowly add sugar while beating whites until stiff peaks form.
  • Stir in flour and coconut and set mixture aside.
  • Cake batter: In a large bowl, mix remaining ingredients.
  • Beat for 2 minutes with mixer at medium speed.
  • Pour about 1/3 to 1/2 of the batter into the pan.
  • Spoon the coconut mixture evenly on top of the batter.
  • Fill the pan with the remaining batter.
  • Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  • Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  • When cool, top with glaze.
  • Confectioner’s Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet”drip” down the sides a bit.

    • Reviews

  • “Thank you, I have been searching for this. Have a friend that insisted on a chocolate bundt cake for her birthday. Made her day:)”

  • “Thank you. I made this cake for a coffee party and it was a hit with everyone. I used a chocolate glaze which was also well liked. It was very easy and quick to make. The chocolate cake is nicely moist.”

  • “I loved the coconut center and it does taste like a “Mounds” chocolate bar.I did have a problem with getting the egg whites to form stiff peaks so one little suggestion would be to change the directions to say “mix the egg whites in a GLASS bowl”.When the egg whites would not firm up I went to Community Cafe to ask why and the helpful chefs there figured that it was my plastic bowl that was preventing the whites from becoming stiff.So I tried again using a glass bowl and voila, beautiful peaked egg whites. Who would’ve thought?You have to love the Chefs on Zaar, they are so willing to help! Thx for a great recipe Dee I will make this again.”

  • “WOW! Unbelievable. This was fantastic. I would suggest checking after 40 minutes as it was done at that time in my oven. The first bite brought back memories of my childhood. I’m so happy to have found this recipe. With so many chocolate cakes out there I wasn’t sure what to use. I decided on a chocolate fudge…EXCELLENT choice!”

  • “When I was a child, my mom used to buy a boxed bundt cake mix. It was a family favorite. I looked for the recipe for years and could never find the perfect one. This is it. I have made this several times with rave reviews. I shared it with my older brother recently and it was like going back in time. I will be sharing it with that same brother and my mom and I can’t wait to see the smiles!”

  • “Oh, my, YES, Dee!A chocoholic’s dream! I made it as written except for adding 1/2 tsp. coconut extract to the filling and 1 Tbsp. Hershey’s special dark cocoa to the batter. I also drizzled dark chocolate icing over the cooled cake and sprinkled on more coconut.Absolutely fabulous, got rave reviews from everyone. Thanks so much!”

  • “This is definately a keeper..made it the first time by the directions, second time I added almond pieces to the filling.DH is in heaven as almond joy and mounds are his favorite candy bars….thanks for a great recipe”

  • “such a moist and wonderful cake. I added a chcolate glaze with coconut for the topping.”

  • “It’s easy to make, comes out of the pan very nicely, is moist and not too sweet.Also looks very pretty!Would make a nice gift.”

  • “OMG — this takes me back to my childhood and indulges my love for Chocolate and Coconut. Delicious!Mine did take awhile to cook, getting to over 55 minutes in a silicone bundt pan set on an insulated cookie sheet. But it turned out well. A tad dry on the exterior 1/2″ but that could be remedied by putting less chocolate batter in before adding the coconut tunnel. Next time, I’ll more evenly distribute the two chocolate layers (I had too much in first, and too little on what turns out to be the bottom of the cake. But I did improve on the glaze — I used CocoLoco coconut syrup (like you use to make Pina Coladas … in the mixer department) and a little coconut extract in my glaze (with 1/2 and 1/2 and powdered sugar). It put this wonderful dessert over the top. This is a keeper recipe that I can’t permit myself to make too often or I’ll need new pants. :)”

  • “Thank you for posting this wonderful recipe.We really enjoyed this tall, moist, tender chocolate cake.I| glazed it with a little chocolate.Thanks so much for sharing, I will be making this again and again. Loved the coconut filling.It reminded me of a candy bar.”

  • “this cake is good”

  • “I love this cake and it’s so easy to make!Instead of a vanilla glaze, I melted a can of chocolate frosting in the microwave and sprinkled it with finely ground coconut.”

  • “I brought this to a work function. I got many good comments on it. I thought it was dry but I think that was my fault because I baked it too long. I would suggest checking it at 40 minutes, rather than 50 minutes. The cake is not very sweet so it can stand up to a good amount of frosting on each piece. Would taste fabulous with a scoop of vanilla icecream.”

  • “WOW !!!FANTASTIC !!!I too have been looking for this receipe.Not sure why Kraft or Pillsbury or whoever it was quit making the cake mix — but they really screwed up !!!They also had one called “Tunnel-of-Fudge” I would like to find a receipe for !!GREAT STUFF !!!THANKS for the post !!!!”

  • “I made this for our Easter dessert and it was yummy! For some reason my cream filling sunk to the bottom of the cake. It was still delicious! Thanks for the recipe!”

  • “Very Tasty! I used hershey’s syrup instead of glaze, really good. moist, and easy”

  • “I made this cake for my husband who has a thing for Almond Joy candy bars. It was a big hit and he’s informed me that he wants this cake on his birthday every year from now on. It’s easy to make and travels well. I think it’s even better the second day when all of the flavor’s meld together.”

  • “Very good recipe! I love this! My favorite combo: Coconut and Chocolate. I will be making this one on a more regular basis. Its easy to make too! I didnt use the glaze with this cake instead I used BC Whipped Chocolate Frosting (its not too sweet but is delicious). Thanks again this recipe is my fav choc cake recipe now!”

  • “I love this cake! I was so in the mood for something coconut and chocolatey, and this hit the spot. It is so so good, I will definitely make it over and over. Thanks for the recipe!”

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