Reviewed: Oct. 9, 2009

I've been looking for the Pillsbury duplicate myself for years too! Anyone have an idea? I gave this three stars only because I haven't tried the recipe yet, but am searching for the Pillsbury-like coconut filled chocolate bundt cake recipe! :)

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Yvonne

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Aug. 23, 2009

This Cake was scrumptious!! It was so moist and I used the chocolate frosting. My family loved it!! Definitely a five star!!

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LeahS

Cooking Level: Intermediate

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Reviewed: May 20, 2009

As is, the recipe is not optimal. I like the recommendations - double coconut mix. Also, only add 1/2 batter to the pan then add coconut then cover with remaining batter so tunnel is in middle instead of bottom of cake. Lastly, I drizzled melted chocolate chips instead of the sugar glaze to add a more chocolately taste.

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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Apr. 6, 2009

I'm reviewing this for the filling only, since I used a cake mix. I doubled the filling and made cupcakes. The filling came out more chewy than cakey. It hit the spot well enough that I'll use the recipe again. I used a chocolate cake mix and made as directed but added a powdered box of instant chocolate pudding to the mix. Then I made Martha Stewart chocolate buttercream frosting. I toasted coconut and put that on top of the frosting. It's the frosting recipe from the "Nesting baby-bluebird cupcakes" on the Martha Stewart website.

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GEMA71

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Reviewed: Mar. 2, 2009

I was disappointed. The cake isn't moist and isn't a flavor that I was expecting. Not sure that I would make this again.

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roxs

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Reviewed: Feb. 18, 2009

I think I have a better filling for this cake it's like the coconut filling in almond joy and mounds candy bars. It's so easy to make and it tastes great! It has a great texture and bakes up great in a bundt cake. Mix together 3 cups of Bakers sweetened coconut, a can of sweetened condensed milk and a teaspoon of vanilla extract.

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Dutchess

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Reviewed: Feb. 16, 2009

Cake was excellent, but alas, no "tunnel!" The coconut sits on the cake plate. I also will try pouring some batter in the pan, topping with coconut mixture, then adding the rest of the batter.

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BARBIEL

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Reviewed: Nov. 8, 2008

yum. something fun and different. i think i cooked it a tad too long, so it was a little dry, also i would try to bury the coconut mix a little better because it got a little overdone.

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KYLENJAMIE

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 30, 2008

While this cake was good, it did not meet my expectations of the original cake. This was my son's favorite cake for years, and when he tasted it, his comment was "It does not have the dark chocolate(almost black) color",and he was right. I will try again with the dark chocolate mix and use the directions for pound cake. Also, I am going to chop the coconut a little finer, as it was in the original cake.

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lin

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Reviewed: Mar. 27, 2008

While this cake turned out beautifully, it took so long to cook (60 min at 325 degrees) that I was really expecting something spectacular, but was disappointed. The cake was just an average chocolate cake, with some coconut in the middle. I'm sorry...not worth the time and effort.

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COOK_4_3

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Reviewed: Nov. 5, 2007

When I was younger, we all enjoyed the Pillsbury Bundt cake too. It was my Mom's favorite. Yesterday was her 79th birthday so I made this cake for her party. It was delicious; however, we all thought there wasn't enough coconut filling so the next time I make it, I will double the recipe for the filling. I poured some of the cake batter in the bundt pan, then added the coconut filling, then poured the rest of the batter on top. I also used boughten cream cheese icing which I added milk to to make it thinner.

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catsue73

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Reviewed: Jan. 3, 2007

Love it! I was surprised to see so many people who remembered the old box recipe. i did follow the suggestions from other reviewers & i almost doubled the filling. And I also kept some chocolate batter to cover it, since the filling would have just stayed on the bottom. also, i had to add more butter and milk to icing, since seemed to be all icing sugar. other than that it was great-really capturing the original box recipe.

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Gisele

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Reviewed: Dec. 22, 2006

I used Betty Crocker's Devil cake mix instead of making this from scratch, and it still turned out yummy.

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Peggy Sue

Living In: Lebanon, Virginia, USA

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Reviewed: Nov. 5, 2006

After listening my co-worker talk about missing her special birthday cake after it was discontinued I decided to try this recipe for her . She loved it !!! I was glad to see how happy she was.thanks for the recipe.I did double the filling though because she said the filling was the best part.

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OREOCOOKIES2

Cooking Level: Expert

Home Town: Moosup, Connecticut, USA

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Reviewed: Oct. 15, 2006

This was pretty good. Although I did not bake it in the bundt cake pan, I made it in a few mini tunnel cake pans and some cupcakes instead. But the glaze is delicious, I think I will try it on a couple of pound cake recipes I have.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Oct. 8, 2006

The cake itself was divine. I doubled the filling and was glad that I did. The icing was a disappointment, however that may be because I am use to much better. I normally make a Southern Living chocolate pound cake with a boiled chocolate buttermilk icing that is sublime.

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ladylaw

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Reviewed: Jul. 13, 2006

When I was a teenager my mom made me this cake because I liked coconut. Now I remember making this cake mix a lot growing up until Pillsbury had the nerve to discontinue it. I have just made the cake from the recipe and followed it exactly except I buried my coconut ring of filling under some of the cake batter. Upon tasting the cake I noticed several things... The first was it was heaver than the original. It was also lighter in color. The coconut filling of the original was denser when it was spooned into the cake batter (which is why I believe it would sink while baking) the coconut filling was more finely chopped (almost minced?) and more of it. The coconut filling was more the consistency and texture of a thickish pudding. (sorry, best way I can describe it). Does anyone else remember this? I have been looking for a duplicate for that Pillsbury recipe for many, many years. Can anyone fine-tune this recipe to make it more like the original?

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FERRIS

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Reviewed: Apr. 14, 2006

This was OK, yet not spectacular. I used a chocolate cream cheese frosting instead of the glaze this recipe called for.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 3, 2006

Delicious. I did follow other reviewers advice and covered the filling with the cake batter.

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ADEWING

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Reviewed: Nov. 13, 2005

Thank you! Thank you! When this was available as a box mix it came with a small recipe book which I have saved for years just in case Pillsbury decided to sell the cake mix again. One of my favorite varieties was a Chocolate Mint Macaroon cake which our family loved. Thanks to your wonderful recipe we have created it again. Just add 1/2 tsp peppermint extract and 6 drops green food color to the macaroon filling. Then, add 1/8 tsp peppermint extract and 3-4 drops food color to the glaze. It's delicious!!!! Thank you so much!

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KATHRYN88

Cooking Level: Expert

Home Town: Plainview, Texas, USA

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Chocolate Macaroon Tunnel Cake

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