Delicious Chocolate-Coconut Bundt Cake Recipe is Rich & Dreamy
Fudgy cake with coconut in the middle and chocolate glaze is the ultimate sweet treat
Something magical happens when chocolate and coconut team up. And when you bake them together into a cake, you get a dessert that’s doubly delicious. Taste-test it for yourself with this easy-to-make chocolate-coconut bundt cake recipe. This luscious cake is made with convenient dark chocolate fudge cake mix. We combine the cake mix with pudding to make it extra moist. But the best part? There’s a surprise layer in this bundt cake, and no one will be the wiser until they take a bite of it! We fill the middle of the cake with a yummy coconut mixture.
After the cake is baked, we pour chocolate glaze over the top for a glorious finishing touch. Serve this showstopper and watch the delighted reactions when family and friends take a forkful. The rich goodness of the chocolate cake combined with the hidden layer of coconut is simply out of this world. Don ‘t be surprised when everyone — including you — wants a second slice!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- Butter and unsweetened cocoa powder
- 2 egg whites
- ⅓ cup sugar
- 2 cups sweetened, flaked coconut
- ¼ cup all-purpose flour
- 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
- 1 (3.9 oz.) pkg. instant chocolate pudding mix
- 3 eggs
- ⅓ cup oil
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- Toasted coconut shavings
Instructions
PrintHeat oven to 350°F. Butter 10-cup Bundt pan; sprinkle with cocoa powder. On medium-high speed, beat egg whites until frothy. Gradually beat in sugar until stiff peaks form, 4–5 min. Fold in coconut and flour; reserve.
On low speed, beat cake mix, pudding mix, 1 cup water, eggs and oil until blended, 30 sec. On medium speed, beat 2 min. Spread 1⁄3 of chocolate batter (about 11⁄3 cups) in pan. Spoon reserved coconut mixture over batter in pan to within 1⁄2" of all sides. Spoon remaining chocolate batter over coconut filling to cover completely. Bake until toothpick inserted near center comes out clean, 38–40 min. Let cool 30 min. Transfer from pan to rack; let cool.
In bowl, microwave chocolate chips and cream in 15-sec. intervals, stirring, until smooth. Let cool slightly. Transfer cake to serving plate. Spoon glaze over cake. Garnish with coconut shavings.
Nutrition
- Calories: 300
- Fat: 12 gram
- Saturated Fat: 6 gram
- Protein: 3 gram
- Carbohydrates: 48 gram
- Fiber: 3 gram
- Cholesterol: 35 mg
- Sugar: 28 gram
- Sodium: 450 mg
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