Chocolate Coconut Bundt Cake

Ingredients

SERVINGS 10-12
Filling
  • 2 egg whites
  • 1⁄3 cup sugar
  • 2 tablespoons flour
  • 1 3⁄4 cups flaked coconut (approx.)
Cake Batter
  • 1 package chocolate cake mix (2 layer size)
  • 1 package instant chocolate pudding mix (4 serving size)
  • 2 eggs
  • 2 egg yolks
  • 1 1⁄4 cups water
  • 1⁄3 cup oil
Glaze
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon milk or 1 tablespoon light cream

Instructions

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.

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