Decadent Chocolate Coconut Bliss Bundt Cake
This Decadent Chocolate Coconut Bliss Bundt Cake brings an irresistible blend of flavors that will tantalize your taste buds. Inspired by a beloved family recipe from the past, this cake is a delightful twist on classic desserts that is perfect for when you're short on time but still crave something special. With its rich, chocolatey base paired with a luscious coconut filling, it mirrors the flavors of your favorite chocolate-covered coconut candies. Perfect for picnics, BBQs, or bake sales, this cake is not only a feast for the senses but also a surefire crowd-pleaser that will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Egg whites
2 (Beaten until foamy)
Sugar
1/3 cup (Gradually added to egg whites)
Flour
2 tablespoons (All-purpose flour)
Flaked coconut
1 3/4 cups (Unsweetened or sweetened variant, approx.)
Chocolate cake mix
1 package (2 layer size) (Store-bought mix)
Instant chocolate pudding mix
1 package (4 serving size) (Store-bought mix)
Eggs
2 (Large eggs)
Egg yolks
2 (From large eggs)
Water
1 1/4 cups (Room temperature)
Oil
1/3 cup (Vegetable or canola oil)
Confectioner's sugar
1 cup (Sifted)
Milk or light cream
1 tablespoon (For glaze)
Instructions
1
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan to ensure easy release.
2
In a small bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until stiff peaks form.
3
Gently fold in the flour and flaked coconut, then set this mixture aside.
4
In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, egg yolks, water, and oil. Beat the mixture on medium speed for 2 minutes until well blended and smooth.
5
Pour about one-third to one-half of the chocolate batter into the prepared bundt pan, spreading it evenly across the bottom.
6
Evenly spoon the coconut mixture over the chocolate batter, ensuring it is distributed well.
7
Carefully pour the remaining chocolate batter on top, covering the coconut layer.
8
Bake in the preheated oven for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean.
9
Allow the cake to cool in the pan for approximately 15 minutes. Carefully remove the cake from the pan and let it cool completely on a wire rack.
10
For the glaze, in a small bowl, whisk together the sifted confectioners' sugar and milk (or light cream), adjusting the amount of milk for desired consistency. The glaze should be thick enough to cling to the top of the cake with a slight drip down the sides.
11
Once the cake is completely cooled, drizzle the glaze over the top. Enjoy your chocolate coconut masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Decadent Chocolate Coconut Bliss Bundt Cake?
This cake features a rich chocolate base paired with a luscious coconut filling, reminiscent of chocolate-covered coconut candies.
What type of pan is required for this recipe?
You will need a 10-inch bundt pan, which should be generously greased and floured before use.
At what temperature should I preheat the oven?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the coconut filling?
Beat 2 egg whites until foamy, gradually add 1/3 cup sugar until stiff peaks form, and then gently fold in 2 tablespoons of flour and 1 3/4 cups of flaked coconut.
Can I use sweetened coconut for this cake?
Yes, you can use either sweetened or unsweetened flaked coconut variants depending on your preference.
What size of chocolate cake mix is needed?
The recipe calls for one standard 2-layer size package of chocolate cake mix.
Does this recipe require pudding mix?
Yes, it requires one 4-serving size package of instant chocolate pudding mix.
How many eggs are used in the chocolate batter?
The chocolate batter uses 2 whole large eggs and 2 additional egg yolks.
What liquid is added to the chocolate cake batter?
You should add 1 1/4 cups of room temperature water to the batter.
What kind of oil should I use for the cake?
Vegetable or canola oil is recommended for this recipe.
How long should I beat the chocolate batter?
The mixture should be beaten on medium speed for 2 minutes until it is smooth and well blended.
How do I layer the batter and filling in the bundt pan?
Pour one-third to one-half of the chocolate batter into the pan, spoon the coconut mixture over it, and then cover with the remaining chocolate batter.
What is the total baking time for this bundt cake?
The cake should bake for 50 to 55 minutes.
How do I know when the cake is finished baking?
The cake is done when a cake tester inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the bundt pan for approximately 15 minutes before removing it.
Where should the cake cool after being removed from the pan?
After removing it from the pan, let it cool completely on a wire rack.
What ingredients are in the glaze?
The glaze is made from 1 cup of sifted confectioners' sugar and 1 tablespoon of milk or light cream.
How do I adjust the consistency of the glaze?
You can adjust the amount of milk or cream to achieve a thickness that clings to the cake with a slight drip.
When should I apply the glaze to the cake?
The glaze should be drizzled over the top only once the cake has completely cooled.
Is this recipe suitable for bake sales?
Yes, its crowd-pleasing flavor and beautiful presentation make it perfect for bake sales, picnics, or BBQs.
Can I use light cream instead of milk for the glaze?
Yes, light cream is a suitable substitute for milk in the glaze recipe.
What is the purpose of sifting the confectioners' sugar?
Sifting the sugar ensures that the glaze is smooth and free of lumps.
What is the source of inspiration for this recipe?
This recipe is a modern twist on a beloved family recipe from the past.
How many total ingredients are used in this recipe?
There are 12 specific ingredients required to make this cake and glaze.
Do I need to beat the egg whites to a specific stage?
Yes, you must beat the egg whites until they form stiff peaks for the coconut filling.
What type of flour is used in the coconut filling?
The filling uses 2 tablespoons of all-purpose flour.
Is the water used in the batter specific in temperature?
The recipe recommends using room temperature water.
Should the eggs for the batter be large?
Yes, the recipe specifies using large eggs and yolks from large eggs.
Is this cake difficult to make?
No, it is designed as an easy recipe that uses convenient mixes to save time while tasting homemade.
Does the glaze need to be very thin?
The glaze should be thick enough to cling to the top of the cake rather than running off completely.