The other day I wanted something chocolate, then I wanted something coconut. Then I decided why not combine the two?
Why not, indeed!
This recipe comes together quickly and, my goodness, it is yummy!
Moist, rich and chocolatey, the center of the cake features a filling that is sweet, creamy and utterly divine.
Ingredients
Start by mixing cake batter – cake mix, water, oil, sour cream, pudding mix, eggs. It will be really thick, and that is just who you want it.
See all that fudgy-goodness?
Mix your coconut filling using a little vanilla, coconut and sweetened condensed milk.
Spray a bundt pan with non-stick cooking spray. Spoon in half of the chocolate cake batter.
Add the coconut filling, then top with the rest of the chocolate cake batter.
This would be the point where I got distracted by the Baby Kitty playing outside and forgot to take photos… Sorry!
When cooked, cool, invert on a serving platter or cake plate, top with a drizzle of chocolate frosting and enjoy! (Or freeze for later delicious consumption.)
Chocolate Coconut Bundt Cake
1 Chocolate Fudge Betty Crocker Cake Mix (18 ounce box)
1 small box of instant chocolate pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
3 eggs
1/2 cup chocolate frosting
1 cup coconut
1/3 cup sweetened condensed milk
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Combine cake mix, pudding mix, sour cream, oil, water and eggs in a large mixing bowl.
Pour half the batter into a greased and floured bundt pan.
Mix coconut, sweetened condensed milk and vanilla. Spoon over cake batter in pan then top with remaining cake batter.
Bake of one hour or until edges start to pull away from the pan.
Allow cake to cool completely then invert on serving dish. Finish the cake with some pre-made chocolate frosting (yes, right out of the can) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. Prepare to be lost in bliss with that first bite!
She Who Loves Chocolate and Coconut
Savvy Entertaining 