CHOCOLATE AND COCONUT OIL RECIPES

Name: Chocolate Coconut Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 bundt cake, 10-12 serving(s)
Ingredients: 2 egg whites; 1/3 cup sugar; 2 tablespoons flour; 1 3/4 cups 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; 1 1/4 cups water; 1/3 cup oil; 1 cup sifted confectioners' sugar; 1 tablespoon milk or 1 tablespoon light cream

CHOCOLATE COCONUT BUNDT CAKE RECIPE - FOOD.COM

Chocolate Coconut Bundt Cake Recipe - Food.com image

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 :)

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups 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
1 1/4 cups water
1/3 cup oil
1 cup sifted confectioners' sugar
1 tablespoon milk or 1 tablespoon light cream

Steps:

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.

Nutrition Facts : Calories 500.4, FatContent 21.6, SaturatedFatContent 7.3, CholesterolContent 70.6, SodiumContent 644.8, CarbohydrateContent 74.8, FiberContent 3.1, SugarContent 50.7, ProteinContent 6.5

CHOCOLATE COCONUT BUNDT CAKE RECIPE - FOOD.COM

Chocolate Coconut Bundt Cake Recipe - Food.com image

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 :)

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups 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
1 1/4 cups water
1/3 cup oil
1 cup sifted confectioners' sugar
1 tablespoon milk or 1 tablespoon light cream

Steps:

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.

More about "chocolate and coconut oil recipes"

CHOCOLATE COCONUT BUNDT CAKE RECIPE - FOOD.COM

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 :)
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 500.4 per serving

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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