Prep 15 mins
Cook 50 mins
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
- 2 egg whites
- 78.07 ml sugar
- 29.58 ml flour
- 414.03 ml flaked coconut (approx.)
- 1 package chocolate cake mix (2 layer size)
- 1 package instant chocolate pudding mix (4 serving size)
- 2 eggs
- 2 egg yolks
- 295.73 ml water
- 78.07 ml oil
- 236.59 ml sifted confectioners' sugar
- 14.79 ml milk or 14.79 ml light cream
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Thank you, I have been searching for this. Have a friend that insisted on a chocolate bundt cake for her birthday. Made her day:)
Thank you. I made this cake for a coffee party and it was a hit with everyone. I used a chocolate glaze which was also well liked. It was very easy and quick to make. The chocolate cake is nicely moist.
I loved the coconut center and it does taste like a "Mounds" chocolate bar. I did have a problem with getting the egg whites to form stiff peaks so one little suggestion would be to change the directions to say "mix the egg whites in a GLASS bowl". When the egg whites would not firm up I went to Community Cafe to ask why and the helpful chefs there figured that it was my plastic bowl that was preventing the whites from becoming stiff. So I tried again using a glass bowl and voila, beautiful peaked egg whites. Who would've thought? You have to love the Chefs on Zaar, they are so willing to help! Thx for a great recipe Dee I will make this again.