©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Coconut Chocolate Bundt Cake

I made this Friday morning for our Alpha Class.  You can find the original recipe at Just a Pinch.

1 devils food or chocolate cake mix
1 pkg (4 serving size) chocolate instant pudding mix
1 1/3 cup water
4 eggs
1/3 c  coconut oil
1 1/3 cup shredded coconut
1 c semi-sweet chocolate chips

Chocolate Glaze
1 can (14 oz.) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 tsp vanilla extract

Shredded, toasted coconut for the top

Heat oven to 325 degrees. Combine cake mix, pudding mix, water, eggs, & oil in large bowl until blended. Beat on medium speed 4 minutes. Stir in coconut & chocolate chips. Spray a bundt pan with cooking spray, or grease & flour (or dust with cocoa), and pour batter into pan. Bake approximately 1 hour (mine was done at 50 minutes). Let cool in pan for 15 minutes, and then remove from pan and let it cool completely on a wire rack.

To make glaze, combine sweetened condensed milk & chocolate chips in a small saucepan. Over medium low heat, stir constantly until chocolate chips melt and mixture is smooth. Do not allow it to bubble. Remove from heat, and stir in vanilla. Allow to cool for just a bit before glazing cake.

You can sprinkle the cake with the toasted coconut.

This cake was FANTASTIC!

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