A real treat to eat, this rich chocolate bundt cake will be a favorite at any gathering. Check it out the Chocolate Coconut Bundt Cake recipe here!!
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 12 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 eggs
- 1 package (18-1/4 ounces) chocolate cake mix
- 1 package (3.9 ounces) instant chocolate pudding mix
- 3/4 cup water
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 can (16 ounces) chocolate frosting
- 2 cups flaked coconut
- 1/3 cup sweetened condensed milk
- 1/4 tsp almond extract
[/tab] [tab]Yield: 12 servings
Amount Per Serving:
- Calories: 492
- Fat: 26 g (9 g saturated fat)
- Cholesterol: 59 mg
- Sodium: 452 mg
- Carbohydrate: 63 g
- Fiber: 2 g
- Protein: 4 g
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Greased and floured 10-inch. fluted tube pan. Set aside.
Place cake mix, pudding mix, eggs, oil, water and vanilla in a large bowl. Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour 3 cups into the prepared tube pan.
In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto the batter.
Pour remaining batter over it; cover evenly.
Bake at 350 degree F, for 1 hour minutes or until a toothpick inserted near the center comes out clean.
Let stand for 10 minutes before removing from the pan. Cool completely.
Frost with chocolate frosting. Chocolate Coconut Bundt Cake is ready to serve. ENJOY!!
- Serve with tea or coffee.