Chocolate Coconut Bundt Cake Recipe

3 9 9
Chocolate Coconut Bundt Cake Recipe
Chocolate Coconut Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Chocolate Coconut Bundt Cake Recipe

Read Reviews
3 9 9
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 cups sweetened shredded coconut
  • 1/3 cup sweetened condensed milk
  • 1/4 teaspoon almond extract
  • 1 can (16 ounces) 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. Yield: 12 servings.
Originally published as Coconut Chocolate Cake in Quick Cooking September/October 2003, p9

Nutritional Facts

1 piece: 492 calories, 26g fat (9g saturated fat), 59mg cholesterol, 452mg sodium, 63g carbohydrate (45g sugars, 2g fiber), 4g protein.

  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 cups sweetened shredded coconut
  • 1/3 cup sweetened condensed milk
  • 1/4 teaspoon almond extract
  • 1 can (16 ounces) chocolate frosting
  1. 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.
  2. 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.
  3. 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. Yield: 12 servings.
Originally published as Coconut Chocolate Cake in Quick Cooking September/October 2003, p9

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Reviews forChocolate Coconut Bundt Cake

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nightskystar User ID: 1034705 261174
Reviewed Feb. 12, 2017 Edited Feb. 13, 2017

"The cake itself is good..the filling may not be to some people's taste. If you look at other recipes, the coconut has 2 of the egg whites beaten stiffly with sugar, then a small amount of flour and the coconut folded it. This makes a lovely filling that isnt heavy and wont sink. Try it both ways!!!"

MY REVIEW
pyanorose User ID: 8179346 215726
Reviewed Dec. 23, 2014

"BEWARE; When I took cake out of oven, the filling had fallen to the base of the pan ; since I made this for Christmas--and I am the Grnad'mere!!- It is now going to have to be called "pudding cake"!

I am totally disappointed in this recipe...I wouldn't make it again..Maybe we'll get a laugh out of it at our annual family gathering!! (In the meantime I am making brownies just in case0"

MY REVIEW
Dottie 63 User ID: 5691979 56177
Reviewed Sep. 8, 2013

"When I cut the cake, the coconut filling separated from the cake & I ended up with a lot of crumbs on the platter. It was tasty, but I probably wouldn't make it again."

MY REVIEW
WILMAI1 User ID: 5737504 205670
Reviewed Feb. 26, 2013

"I was not happy with this cake at all, nor was anyone it was served to. Maybe i did something wrong, normalling I am a very good baker and love to bake. I just didn't like it."

MY REVIEW
facebook.com User ID: 5579028 89768
Reviewed Mar. 6, 2011

"I haven't made it before but I have had it at a friend's house."

MY REVIEW
honeymore User ID: 1655755 59842
Reviewed Feb. 20, 2011

"I was disappointed, it looks better than it was. It was very dry and the filling was not great either. Sorry I didn't like it :("

MY REVIEW
noraise User ID: 1438632 71552
Reviewed Feb. 1, 2011

"what do you do with the remainding condensed milk if you don't have an immediate use for it? can it be frozen?"

MY REVIEW
postess User ID: 1227303 59841
Reviewed Jul. 29, 2010

"I made this cake some time ago- it's missing something- I think it needs more coconut filling- my coconut filling sunk too. I am going to give it another try because I love coconut with chocolate"

MY REVIEW
sawpainter1 User ID: 1626479 135923
Reviewed Sep. 29, 2009

"Excellent taste to this cake! Next time I am going to put only 1 1/2 cups of prepared cake mix in pan instead of the 3 cups, and then the coconut and the remaining mix. The coconut had sunk to the bottom of the cake by following the directions. I will definitely make this cake again!"

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