Real Recipes From Real Home Cooks ®

chocolate coconut bundt cake

(18 ratings)
Blue Ribbon Recipe by
Sue Lally
Vacaville, CA

I have a really good coconut cake recipe but was craving chocolate, so I switched out a few ingredients. This is what I came up with. I took it to work (my co-workers are my guinea pigs, ha) and they all loved it! I hope you do too. :)

Blue Ribbon Recipe

It's like my favorite candy bar in CAKE form! If you like coconut, you're going to love this wonderful blend of fabulous flavors.

— The Test Kitchen @kitchencrew
(18 ratings)
yield 10 -12
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For chocolate coconut bundt cake

  • 1
    Devils Food or chocolate cake mix
  • 1 pkg
    chocolate instant pudding mix, 4 serving size
  • 1 1/3 c
  • 4
  • 1/3 c
    vegetable oil
  • 1 1/3 c
    (about) coconut
  • 1 c
    semi-sweet chocolate chips
  • 1 can
    sweetened condensed milk, 14 oz
  • 1 c
    semi-sweet chocolate chips
  • 1 tsp
    vanilla extract

How To Make chocolate coconut bundt cake

  • 1
    Heat oven to 325 degrees. Combine cake mix, pudding mix, water, eggs, and oil in large bowl until blended.
  • 2
    Beat on medium speed 4 minutes. Stir in coconut and chocolate chips.
  • 3
    Spray a bundt pan with cooking spray, or grease and flour (or dust with cocoa). Pour batter into pan.
  • 4
    Bake approximately 1 hour (check with a toothpick at 50 min).
  • 5
    Let cool in pan for 15 minutes, and then remove from pan and let it cool completely on a wire rack.
  • 6
    To make the glaze, combine sweetened condensed milk and chocolate chips in a small saucepan.
  • 7
    Over medium-low heat, stir constantly until chocolate chips melt and the mixture is smooth. Do not allow it to bubble.
  • 8
    Remove from heat, and stir in vanilla. Allow to cool for just a bit before glazing cake.
  • 9
    You can sprinkle the cake with coconut (I toasted mine) or nuts, or just leave plain!