Chocolate Coconut Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. 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 flaked coconut |
1/3 cup sweetened condensed milk |
1/4 teaspoon almond extract |
1 can (16 ounces) chocolate frosting |
Directions:
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.
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