Chocolate Coconut Bundt Cake

Total Time
1hr 5mins
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 :)

Ingredients Nutrition


  1. Can use a chocolate glaze if you prefer.
  2. Preheat oven to 350° degrees.
  3. Grease and flour a 10" bundt pan.
  4. Filling: In a small bowl, beat egg whites till foamy.
  5. Slowly add sugar while beating whites until stiff peaks form.
  6. Stir in flour and coconut and set mixture aside.
  7. Cake batter: In a large bowl, mix remaining ingredients.
  8. Beat for 2 minutes with mixer at medium speed.
  9. Pour about 1/3 to 1/2 of the batter into the pan.
  10. Spoon the coconut mixture evenly on top of the batter.
  11. Fill the pan with the remaining batter.
  12. Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  13. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  14. When cool, top with glaze.
  15. 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.
Most Helpful

Thank you, I have been searching for this. Have a friend that insisted on a chocolate bundt cake for her birthday. Made her day:)

L DJ May 13, 2002

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.

Linda McCrae November 22, 2002

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.

mums the word April 08, 2009