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Coconut Chocolate Cake

By: Rene Schwebach

"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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
FILLING:
2 cups flaked coconut
1/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1 (16 ounce) container chocolate frosting

Directions

In a mixing bowl, beat the eggs, oil, water and vanilla. Add the cake and pudding mixes; beat for 5 minutes. Pour 3 cups into a greased and floured 10-in. fluted tube pan. Combine the coconut, milk and extract; mix well. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350 degrees F 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.