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Coconut Chocolate Bundt Cake
Of all the cake recipes you have tried, do not miss out on this one. This may look like a bit tricky cake to prepare, but it surely tastes heavenly.
- 1/3 cup sugar
- 1 ¾ cups of flaked coconut
- 2 tablespoons flour
- 2 egg whites
- 2 eggs
- 1 package chocolate pudding instant mix (serving size: 4)
- 1 package of chocolate cake mix (later size: 2)
- 2 eggs yoke
- 1/3 cup oil
- 1 ¼ cups of water
- 1 tablespoon of light cream or 1 tablespoon or milk
- 1 cup of sifter confectioner’s sugar
You can use chocolate glaze if you like to. Start by preheating the oven to 350°F. Flour and grease a bundt pan of 10 inches. For the filling, beat the egg whites in one small bowl till they get foamy. Slowly start adding sugar while beating the whites until the stiff peaks form. After stirring in the coconut and flour in it, set the mixture aside. For the batter of cake, mix all the remaining ingredients in one large bowl and beat for at least 2 minutes with the mixer at its medium speed. Pour approximately 1/3 or ½ of this batter into pan. Spoon the mixture of coconut on top of this batter evenly and fill pan with the rest of the batter. Bake in the oven for 50 to 55 minutes, and also until the cake tester comes out clean when inserted into the center. Let the cake cool in pan for around 15 minutes and then remove from the pan. Finish cooling on the rack and when it is done, top it with glaze. For confectioner’s sugar glaze, gradually stir the milk into sugar in one small bowl. The glaze needs to be thick enough for staying on top of this cake, and at the same time, drip on the sides little bit too.
Recipe End Notes
Flakes of coconut enhances the taste of this delicious cake. It is a must try!