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Chocolate Coconut Bundt Cake

 Chocolate Coconut Bundt Cake
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.
12 ServingsPrep: 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 McCormick® Pure Vanilla Extract
  • FILLING:
  • 2 cups flaked coconut
  • 1/3 cup sweetened condensed milk
  • 1/4 teaspoon McCormick® Pure 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.

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Chocolate Coconut Bundt Cake (continued)

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