Chocolate Coconut Bundt Cake

Chocolate Coconut.jpg

Chocolate Coconut Bundt Cake

INGREDIENTS:

Cake:

  • 4 eggs
  • 1 package (18 ¼ ounces) chocolate cake mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract

Filling:

  • 1 can (16 ounces) chocolate frosting
  • 2 cups flaked coconut
  • 1/3 cup sweetened condensed milk
  • ¼ teaspoon almond extract

 

Directions:

Preheat oven to 350°F

Greased and floured 10-inch fluted tube pan.

Place cake mix, pudding mix, eggs, oil, water, and vanilla, in 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°F, for 1 hour 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.

 

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